Anheuser-Busch Brewmasters – How To Taste Beers

As Brewmasters, one of the most important parts of our job is to ensure the quality and consistency of our beers. One of the ways we ensure the customer is going to get a great beer is through sensory analysis. Every day, we taste Budweiser through each step of the process. From grains and water to primary fermentation, aging, finishing, and final package, we make it our personal responsibility to ensure the beer is perfect.

Our Brewmasters have tasted our beer at least seven times throughout the 30 day process of brewing and aging Budweiser before it is approved to be enjoyed by our consumers.

Bryan and Dan Regenhardt taste beer at our brewery in Jacksonville, Fla.

When we perform sensory analysis, we follow the same procedure every time.

First, we pour the beer into a pristine clear glass. We look for good foam retention, and check for color and clarity. Budweiser should have a natural foam head, a nice pale, golden color, and crystal clear clarity.

Next, we analyze the aroma of the beer. Here, we are assessing the aromatic flavors from the malt, the yeast, and the hops. Budweiser should be slightly malty with moderate esters and subtle floral notes, and slightly hoppy aroma.

Finally, we taste the beer! We evaluate the mouth feel, the body of the beer, and the finish. We describe Budweiser as slightly sweet with great balance, good body, and a clean bitterness. The finish should be crisp and fast.  All must be perfect to be Budweiser.

This process is how we ensure consistency of our beer all over the world. It’s a very fun, but extremely important task for every Brewmaster. Grab a fresh Budweiser and a clean glass at home to start your training to be the next Brewmaster!

Bryan Derr

Anheuser-Busch Brewmaster
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