Flavor characteristic of butter attributable to the action of certain microorganisms or enzymes in the cream before churning, or certain types of feeds and late lactation.
An agent that acts on the mucous membranes in the mouth to promote appetite and encourage digestion. Herbs in this category include alfalfa, blackberry, blessed thistle, bugleweed, chaparral, chinchona, eyebright, feverfew, gentian, licorice, quassia, watercress, wild cherry and wild lettuce
A well-hopped beer usually with some acidity in the finish. Colors range from bronze to deep copper. !-- google_ad_client = "pub-2391177706617916"; google_alternate_ad_url = "https://www.NewsFly.org"; google_ad_width = 250; google_ad_height = 250; google_ad_format = "250x250_as"; google_ad_channel ="8769103007"; google_ad_type = "text"; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "000000"; google_color_url = "FFFFFF"; google_color_text = "333333";
This family of spirits of in alcohol soaked fruit with a more or less bitter taste, consists of many members. Some are suited as aperitif, like Picon, Punt e mes (alcohol free), while other, stronger bitters are added in smaller quantities, like fernet-branca and angostura.
An unpleasant acrid taste arising from several causes.
An herb or substance with a characteristic bitter taste that acts on the gastric mucous membranes of the mouth and stomach increasing their tone and activity and thereby improving the appetite and promoting digestion. (Syn: Bitter Tonic)
A basic taste characterized by solution of quinine, caffeine, and certain other alkaloids. Perceived primarily at the back of the tongue. Generally normal characteristics of coffees connected with their chemical constitution, influenced by degree of roasting and the method of preparing the brew. Canephora are more bitter than arabica coffees. A desirable characteristic at a certain level.
Implies a well-hopped beer.
Stimulates gastric function: hops, mugwort, dandelion.
A term used to describe and grade coffee. It is a characteristic of an over-extracted brew (too little coffee at too fine a grind) as well as over-roasted coffees, and those with various taste defects; it is a harsh, unpleasant taste detected towards the back of the tongue. This is a desirable characteristic at a certain level and is why dark roasts have some popularity. Robusta coffee is distinctly more bitter than Arabica.
Self explanatory impression. Bitterness is generally proportionate to the ratio of hops to malt.
n. 1. Name for a type of English beer. This is served at cellar temperature and is a bit darker than LAGER.
An unfavourable taste, noticed on the back of the tongue, that results from over-roasting.
One of the four basic elements of taste (with sour, salt, and sweet). Stems, seeds, and tannins from other sources can contribute to a bitterness in the aftertaste of a wine, and some grapes, notably Gewürztraminer and Muscat, have slight elements of bitterness as part of their natural flavor.
Most popular British-style dry Ale, often served on draft. A sociable drink, ideally enjoyed in a pub from a plain pint glass. Usually low in gravity and alcohol. Should be served at around 54-55F; 12-13C.
Bitter is a style of ale which provides a strong hops taste to the palate. In color, they normally range from gold to a coppery red. Originally, every brewery in England generally had two ales, a bitter and a mild. Compared to the mild, bitters were both dryer and hoppier. Bitters are classified into 3 categories, "Ordinary, Best, or Extra Special." The main difference is that the latter two are considerably stronger flavored in their nature.
English Style of ale characteristically high in hops.
Not to be confused with "Harsh". This action is usually the result of coffee that has been brewed and allowed to stand for more than a half hour.
One of the four basic tastes. Other tastes are sweet, salty and sour. Bitter tasting wines are usually the course of poor fruit and too much oak. Bitter wines are usually consider faulty, however bitterness is a trait of some Italian and other wines.
English term for a dry sharp-tasting ale with strong flavor of hops (usually on draft)
the taste experience when quinine or coffee is taken into the mouth
the property of having a harsh unpleasant taste
one of the four basic taste sensations; sharp and disagreeable; like the taste of quinine
a light, delicately balanced beer
one of the four basic tastes : leaves an unpleasant and lingering acidity in the mouth
An unpleasant taste usually perceived at the back of the mouth after the wine is swallowed. Bitterness is usually caused by the accidental extraction of small molecular weight tannins from the skins and (particularly) seeds during the maceration stage of red winemaking.
Sharp or biting in taste. Disagreeable in large doses, though a moderate level gives beer a refreshing spirit and balances the sweetness of the malt. Bitterness primarily comes from the hops, but roasted grain or malt contributes.
This term is often used to describe the aftertaste left on your tongue. A bitter coffee isn't necessarily a bad one depending upon your personal preference and the level of bitterness.
A sharp, tangy sensation that comes from hops in beer.
A full-bodied ale with a sharp or tangy flavor produced by the hops.
A harsh unpleasant taste detected on the back of the tongue. This experience is usually associated with over-extracted brews as well as over roasted coffees.
promotes appetite and aids digestion.
This taste is found in over-extracted brews as well as in overroasted coffees and those with various taste defects. This basic taste occurs at the back of the tongue and comes from the minerals and acids that occur naturally in all coffees. Roasting is the key.
Style of English beer that is dry and usually served draft. Should not be served too cold.
A highly hopped beer and the most common type of draught ale. Bitters can range from below 3.5% up to 5% ABV.
Not to be confused with sour, this adjective often describes a coffee with a strong, pungent characteristic.
A harsh quality that wine can take on. This happens when grapes are not quite ripe.
A bitter beer is a golden-brown or copper-colored, top-fermented ale that tends to be a medium-body brew with a dry, hoppy flavor (lightly carbonated). Bitters account for nearly 80 percent of the draft beer sold in English pubs. Many Oregon brewers produce very hoppy bitters that have become a Northwest signature.
An unpleasantly biting taste that usually results from oversteeping teas.
Unpleasant tartness which can result from over brewing.
A solution of bitter, sometimes aromatic, plant products used as a mild tonic. These herbs reduce toxins in the blood and may also help in weight reduction. Herbalists prescribe bitters to destroy infection, reduce fevers and they are also useful for very thirsty patients. They can help to reduce sweating, inflammation, and infection. Examples are aloe, barberry, chirayata, gentian, and goldenseal.
Usually found in dark roasts, tasted at the back of the tongue. Not to be confused with sour.
Bitter taste improves appetite and digestion Gentian, Dandelion Root
A basic taste in wine usually associated with excess tannin or stem contact.
A tonic component which stimulates the appetite and promotes the secretion of saliva and gastric juices by exciting the taste buds.
These herbs stimulate the secretion of digestive juices benefiting the digestive process. They stimulate the activity of the liver and pancreas, aiding the elimination of toxins.
One of the four basic taste sensations. Red wines like Cabernet Sauvignon taste bitter when they're young because of their relatively high tannin content.
A harsh, unpleasant taste detected on the back of the tongue. Found in overextracted brews as well as in overroasted coffees and those with various taste defects.
Herbs that taste bitter act as stimulating tonics for the digestive system. Barberry, Blessed Thistle, Buckthorn, Burdock, Cascara Sagrada, Chamomile, Golden Seal, Osha, Quassia, Wormwood.
Sharp acrid flavor derived from hops.
Stimulates the digestive system, improving absorption of nutrients.
An over roasted coffee that produces a harsh unpleasant aftertaste.
Often caused by too much tannin, this is most often not a desirable trait in wine. However, many Italian red wines feature an appealing amount of bitterness that balances wonderfully with pasta and tomato sauces.
Sharp or tangy flavor produced by the hops. Without a bitter taste, beer has no zest.
Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewürztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems. If the bitter quality dominates the wine's flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. Normally, a fine, mature wine should not be bitter on the palate.
Basic flavor sensation detected at the back of the mouth and soft-palate, often as after-taste, sometimes desirable to a limited degree (as in dark-roast, espresso). Not to be confused with acidity.
Either the feeling after a tough loss, or the sharp, tangy taste that is the product of Hops.
Term for 'pale' type beers that use generous amounts of hops; commonly found in pale ales, or India pale ales.
English term for well hopped ale, most often on draught. Usually has some acidity in the finish. Color varies from bronze to deep copper.
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
is the fragrance impression that corresponds to bitterness in terms of taste. It is produced by a combination of roots (such as vetiver), herbs (such as wormwood), animal notes (such as in leather) and others. Bitter accents are to be found mainly in masculine fragrances.
Bitterness of hops or malt husks; sensation on back of tongue.
Not necessarily a negative term in the coffee world. Some folks are looking for this quality, (others will say this is a taint) in their coffee. Usually shows up on the bottom end of the cup, (after taste)
One of the flavor characteristics of beer, contributed by the hops. In Britain, the draft equivalent of pale ale -- golden brown, top-fermented beer that's usually highly hopped, dry and lightly carbonated. Accounts for about 80% of draft beer sales in English pubs.
An unfavorable taste, noticed on the back of the tongue, that results from overroasting.
BITTER - (English) Well-hopped ale, most often on draught. Name usually implies depth of hop bitterness. Usually some acidity in the finish, and the color varies from bronze to deep copper. most widespread style of pale ale in England and Wales, typically a dry, fruity, draught 'real ale' of moderate gravity (3-5% ABV) for session drinking. Many regional and individual variations: 'bitter' is a relative term (see also mild) since although bitters have a notably hoppy character, especially in southern England, they are generally much less aggressively hopped than some modern beers from other countries
An unpleasant taste in raw teas.
The bitter taste on the tongue stimulates bileand digestive juices, preventing indigestion and gas.
The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.
One of the basic taste sensations felt mostly at the rear of the tongue. Darker roasts are often bitter intentionally, sometimes associated with over roasting.
A term used to describe a beer that has been well hopped to give it a bitter flavour.
Tastes bitter and increases appetite, stomachic. Cardiac Pertaining to the heart.
British term for the pale, amber or copper-colored beers that developed from the pale ales in the 19th century.
It is an aftertaste that signifies the fruit of immature vines or excessive tannin.
An acrid aftertaste that signifies the fruit of immature vines or overabundant tannin.
A flavor characteristic of beer, reflecting the taste of the hops.
one of the four basic taste sensations. Young, red Bordeaux or Cabernet-Sauvignons will taste bitter because of their relatively high tannin content. Tannin is a bitter element in wines.
Usually caused by over-roasting.
referring to a class of herbs which stimulate digestion and saliva flow.
A primary taste characterised by the solution of caffeine, quinine and certain alkaloids. roast brewing procedures.
One of the four basic tastes. Considered a fault if the bitterness dominates the flavour or aftertaste. A trace in sweet wines may complement the flavours. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age.
An unpleasant, biting flavor usually an aftertaste. A bitter aftertaste is sometimes associated with variations in manufacturing and curing or aging procedures. It is more prevalent in cured cheeses having higher moisture contents. Bitterness is often confused with astringency. True bitterness is a sensation that is typified by the aftertaste of a grapefruit peel.
A sharp, biting, unpleasant taste that usually is caused by the roasting or brewing process.
an unpleasant taste associated with raw teas.
Considered a fault in almost all wines with the exception of some Italian reds.
A bitter is an ale flavoured with hops (which impart bitterness). This was unknown in Britain before 1545 when Dutch immigrants imported the practice of adding hops to beer.
An unpleasant taste which is sharp and disagreeable, such as that of quinine. Some people get an acid taste impression, while others get a bitter taste from the same coffee.
Having a sharp taste, associated with some hops, known as "workaday" hops. Bitterness is measured in International Bitterness Units (IBU), defined below.
Applied to bitter substances that are used to increase appetite by stimulating secretions of saliva and digestive juices
Refers to the basic taste sensation perceived primarily at the back of the tongue.
Bitterness usually refers to tannin in wine and is sensed by taste buds along the sides of the tongue in the extreme rear.
stimulates appetite or digestive function
a bitter-tasting infusion or tonic that affects digestion or appetite by stimulating the increasing output of saliva and gastric juices; gentian and hops are among the plants used for this purpose
A sharp, biting flavor characteristic of dark-roasted coffee
Affects digestive system and nutrition due to its ability to stimulate the appetite. Bitters stimulate the secretion of saliva and gastric juice reflexively by exciting the taste buds. They are not effective if given directly into the stomach, as in the form of a pill.
bitter-tasting beer with strong taste of hops
Describes one of the four basic tastes (along with sour, salty and sweet). A common source of bitterness is tannin or stems. Although a mild bitterness can often be a pleasant addition it is usually an indication of a flawed wine.
Herbs that taste bitter are good for the whole body, especially the digestive system.
Not common in wines but found occasionally -- particularly in the aftertaste, and usually in subtle, refreshing form -- in some Italian wines and Alsatian whites. If the bitter taste dominates the wine, it is considered a fault and can be ascribed to poor fruit or excessive use of oak or oak chips.
is acrid, tart, sour, harsh, acidic, vinegary, acerbic. The opposite of sweet, honeyed, mild, gentle, warm.
Sensation often perceived in the finish of a wine. Sometimes more positively associated with the taste of a specific fruit or nut, such as cherry-pip or almond.
A Plant with a sharp taste that enhances digestion and stimulates appetite.
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a distinct bitter edge to their flavor. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavors making for a successful overall taste balance (see also salty, sour and sweet).
A harsh quality wine can take on. Wine made from grapes that are picked less than optimally ripe, for example, can taste a little bitter.
It is a harsh, unpleasant taste detected towards the back of the tongue. This characteristic is of over-extracted brews and over-roasted coffees or those with various taste defects. Dark roasts are intentionally bitter.
A taste you get at the back of the tongue which should not be confused with the taste of tannins (Tasting term)
Bitter is a British term for a type of beer or pale ale. The expression first appeared in the UK in the early 19th century as part of the development and spread of pale ale.
