Brewery Candle Terminology

Words Used to Describe Brewery Candles

Many of the words and phrases used to describe our brewery candles are borrowed from the beer tasters handbook. For our regular customers and craft beer lovers, many of these phrases and words will be very familiar. For those of you new to craft beer or craft beer candles, we hope this guide will be of good use and help for you!

Ale
An Ale is a type of beer which has a bitter flavor and higher alcoholic content. Ales tend to have a more fruity, sweet and full bodied taste and smell.

Azacca Hops
Smelling of mango; papaya; orange; grapefruit; lemon; piney; spicy; pineapple; grassy; tropical fruit; citrus.

Bready Malt
Full bready, almost biscuity aroma. Baked bread fresh from the oven.

Cascade Hops
Medium intense floral, citrus and grapefruit tones.

Columbus Hops
A bittering hop. Specific aroma descriptors include black pepper, licorice, curry and subtle citrus.

Chinook Hops
Specific aroma descriptors include grapefruit, spice, and pine.

Citrus
Orange, lemon and grapefruit most common.

Delicate Fruit
While not particularly malty or hoppy, these styles show a bit of fruit flavor—like green apple, berries or pear—from the employment of ale yeast.

Dark and Dry
The roastiest and driest of the dark brews; notes of burnt grain, tar, dark chocolate and espresso predominate. Fruit flavors emerge in the strongest versions, including plums, cherries, raspberries, and prunes.

Dark Fruit
Aromas like raisin, prune, plum, fig, date, berry, cherry etc.

Earthy and Dry
Lighter and drier profiles along with earthy, hay-like, grassy, and woody aromas.

Floral
Including yarrow, jasmine, hibiscus, lavender, chamomile, rose buds, elderflowers, calendula, nasturtium, and dianthus.

Fruit and Toffee
 In addition to a solid malt backbone, these brews possess mildly fruity aromas; caramelized, toffeeish flavors are layered with notes of dried fruit, red delicious apples, oranges, and plums.

Grainy
Tasting or smelling like cereal or raw grains.

Hefeweizen “hay-fuh-veyt-sssenn”
A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples.

Mosaic Hops
Specific aroma descriptors include blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt. Sweet nose with chocolate and caramel malt presence.

Saison
This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.

Soft and Silky
Though these brews tend to be dark and malty rich, they do not show intensely roasted qualities; the profiles gravitate toward milk chocolate, hazelnut and latte. More intense styles exhibit dark fruit nuances.

Stout
Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Aroma is dark and roasty, often compared to a rich coffee or espresso.

Subdued Smolder
 The smoked flavor is more subtle for styles within in this category; prevalent toasty and/or roasty malt flavors balance against the woody, peaty, or spicy smoked notes.

Toasty and Nutty
These brews tend to combine a mildly crisp quality with full bready malt flavors; think biscuity, nutty and toasty accents. Stronger versions can show a touch of caramel, while the biggest begin to display raisin and fig nuances.

Tropical
Pineapple, mango, pomegranate, and acia most common.

Wheat Beer
Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.

Willamette Hops

Specific aroma descriptors include floral, incense, and elderberry.

REFERENCE:

https://www.splendidtable.org/story/the-7-flavor-categories-of-beer-what-they-are-how-to-pair-them