Use the following chart as a guide to aid in describing hop flavor and aromatic descriptors in beer.
Source: Barth-Haas Group
Descriptor |
This includes the following aromas: |
| Menthol | Mint, melissa, sage, metallic, camphor, pine |
| Tea | Green tea, chamomile tea, black tea |
| Green fruits | Pear, quince, apple, gooseberry, wine yeast, ethereal, grape |
| Citrus | Grapefruit, orange, lime, lemon, bergamot, lemon grass, ginger, mandarin |
| Green fruits | Green-grassy, tomato leaves, green peppers, nettel, thuja, basil, parsley |
| Vegetal | Celeriac, leek, onion, artichoke, garlic, wild garlic |
| Cream caramel | Butter, chocolate, yoghurt, gingerbread, honey, cream, caramel, toffee, coffee |
| Woody aromatic | Tobacco, cognac, barrique, hay, leather, tonka, woodruff, incense, myrrh, resin |
| Spicy/herbal | Lovage, pepper, chili, curry, juniper, marjoram, tarragon, dill, lavender, aniseed, liquorice, fennel, thyme, rosemary, clove |
| Red berries | Cassis, blueberries, raspberries, blackberries, strawberries, redcurrants, forest berries |
| Sweet fruits | Banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, white jelly bears, cherry, kiwi |
| Floral | Elderflower, chamomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, elder |
-610x915.jpg)