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Advanced Cicerone® · Beer Flavor and Evaluation

Astringent or tannic character

Syllabus Path

Astringency is a drying, rough, puckering mouthfeel rather than bitterness alone. Use mouthfeel evidence and production context to identify tannic or polyphenol sources.

  1. III. Beer Flavor and Evaluation
  2. D. Other beer flavors
  3. 3. Astringent or tannic character

Exam Focus

  • Explain astringent or tannic character as a sensory evaluation topic within Other beer flavors.
  • Separate drying astringency from bitterness, acidity, dryness, and puckering while identifying its onset and persistence.
  • Compare grain-husk, hop-polyphenol, fruit, wood, and process contributions before deciding whether tannic structure is appropriate or harsh.

Core knowledge

  • Astringency is a drying, rough, puckering mouthfeel rather than bitterness alone.
  • Sources include husk tannins, polyphenols, over-sparging, high pH, excessive hopping, wood, tea, spices, and some fruit skins.
  • Assessment should separate tannic structure from carbonation bite, alcohol heat, bitterness, and acidity.

Study application

Use mouthfeel evidence and production context to identify tannic or polyphenol sources.

Key Terms

Astringency
Astringency is a drying, rough, puckering mouthfeel rather than bitterness alone.
Assessment
Assessment should separate tannic structure from carbonation bite, alcohol heat, bitterness, and acidity.

References

1 available