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The Highland Tasting Panel was short on trained members and had only been kept in existence over recent years by the efforts of just two active members; Eric Mills and Bill Tring. More trained tasters were needed; these not only being the linchpin of CAMRA’s function of providing beer descriptions for the Good Beer Guide; but more importantly for nominating beers for the award of Champion Beer of Scotland and Britain (CBOS and CBOB). Trained tasters rate the beers throughout the year on a scale of ten. The highest scoring beer in each beer category is then put forward to the regional rounds of these Champion Beer competitions. Chairman Bill coordinates all the completed tasting cards, with the help of an Excel spreadsheet, to provide the required information.
Ian’s enthusiasm ensured that all present not only enjoyed the experience, but gained a well of knowledge of the finer points of beer flavours and the analysis of these flavours in the various categories of beers.
After a summary of the human body’s tasting mechanisms, attendees were tested in their ability to distinguish between different dilutions of salt, sugar, and acetic acid (vinegar).
The beer brewing process was explained, with particular emphasis on the various ingredients used (water, malted barley, hops, and yeast.), and their effect on the flavour and character of the finished beer.
Five beers were then tasted, each emphasising a particular beer flavour or characteristic; the roast malt of Black Cuillin, the hops of Young Pretender, the balanced hop and malt of the stronger Wild Cat, the bitter fruitiness of Trade Winds, and the complex flavours in the Cuillin Beast barley wine. Groups of up to four discussed their findings, with Ian on hand to lead and prompt on just what to look for in each beer.
Finally the important business of filling in the tasting cards was explained and all were asked to complete a card for each of the beers. Tasting Certificates were then awarded to all present, and thanks were given to Ian and the hosts of the Benleva Hotel for facilitating the running of this most worthwhile event.
It is now up to all the newly trained tasters to make sure that all the hard work put into holding this event is not wasted. To this end they were encouraged to put into practice all they had learned, and throughout the year to complete as many cards as possible, thus ensuring that the wonderful brews from the breweries of the Highlands and Islands receive the recognition and promotion they so thoroughly deserve.
Please refer to the on-line diary for dates of meetings.
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