The True Names Of Taste
TAPS magazine continues to expand, succeed, and hire me. Of course I’m claiming those are related. In the Fall 2011 issue I submit the beer flavor wheel to true science, and find it’s even more enjoyable that way.
Esters are incredible. People know that all flavors are chemicals, and if they’re stupid they say ‘just’ chemicals as if all of life were a bit beneath them, but an amazing number of flavors are almost the same chemical. Ethyl hexanoate, heptanoate, octoanoate, up to and beyond hexadecanoate, the only difference is the number of carbons. But you’d know them as red apples, grape, apricot, up to and beyond creamy with a nuance of balsamic.
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