A Master Brewer's view of Spitfire bottled beer

As a family of Brewer's it is suitably apt that we have a Master Brewer amongst our ranks. As the former Head of Sensory at the BRI Brewing Research International, which carries out scientific and technical support to the brewing industry worldwide, my sister-in-law knows a thing or two about beer and cider. Armed with a couple of Shepherd Neame beers, we met for an introductory Masterclass in what to look for in a bottled beer. The criteria that we judged against was:

Spitifire 4.5% ABV

• Appearance
• Aroma
• Flavour
• Linger

First up, was one of my favourites, Spitfire 4.5% ABV (alcohol by value). Immediately this was descibed as a "session beer", a beer which has an ABV less than 5% and is the drink of choice over a period of time.

We first looked at the colour which was described as a rich, orangy/amber. The effervescence (or bubbles and coating that these give to the sides of the glass) was descibed as 'lacy', with a mild 'lag' on the sides and a thin foam on top.

Next was the aroma which was toffee-ish and malty. The hops had a very pleasant resonance, clean, with no off-notes or cheesiness (a descriptor given to hops that have started to go off).

Thirdly (and maybe the best bit) is the taste (combining flavour and linger) which you do by sipping and swallowing. I was expertly informed that the taste detectors, or receptors that taste 'bitter" are placed at the back of the throat so unlike wine, beer has to be swallowed to be analysed and diagnosed. The biscuity, malty taste is well balanced and refreshing, with a long linger (the taste stays in the mouth for a long time)

To sum up, our Master Brewer said Spitfire is:

"well balanced, refreshing, has a good flavour with no off-notes. A very pleasant beer". 

And, I have to agree.

Some top tips:

• Always check that the bottled beers are well within the sell by date
• Beers should be served at cell temperature, so cool but not too cold
• Start with the lightest beers and travel through to the darker beer
• When tasting, use unflavoured crackers and water to clean the palate before each new taste
• Did you know that without bread we wouldn't have beer? it was through making bread that people began to understand the action of yeast and sugar.

The next beer to come under the spotlight will be Bishop's Finger. Come back to see what our Master Brewer thought of this and what food compliments it beautifully.