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!
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.
Smelling of mango; papaya; orange; grapefruit; lemon; piney; spicy; pineapple; grassy; tropical fruit; citrus.
Full bready, almost biscuity aroma. Baked bread fresh from the oven.
Medium intense floral, citrus and grapefruit tones.
A bittering hop. Specific aroma descriptors include black pepper, licorice, curry and subtle citrus.
Specific aroma descriptors include grapefruit, spice, and pine.
Orange, lemon and grapefruit most common.
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.
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.
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.
Tasting or smelling like cereal or raw grains.
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.
Specific aroma descriptors include blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.
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.
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 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.
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.
Pineapple, mango, pomegranate, and acia most common.
Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.
Specific aroma descriptors include floral, incense, and elderberry.