また、クラフトビールは、それぞれの香りも個性的。先日取り寄せしたビールも、まずグラスに注いだビールの香りを嗅いで比べてみましたが、これが同じジャンルのお酒なのか？と、思わせるくらいの個性派揃いでございました。ワインのように軽くグラスを回してからだと、香りがよく広がるようです。

飲みごろは、いわゆる「キンキンに冷やしたビール」はおよそ5℃ですが、スタイルごとに適温があるようです。香りとコクを最も楽しんでいただくためには、キンキンよりも少しぬるめくらいの温度がおすすめなのですが、私はキンキン派ですので、ビールの鑑賞のルールは二の次になりそう。ですが、折角のクラフトビールなので少し鑑賞をしたりもします。

分かりやすいところでまずは色。ビールの色の濃淡は、光がどのくらい透過するかの数値によって科学的に細かく分類されています。代表的な色には、淡い順にPale Straw（淡い麦わら色）、Straw（麦わら色）、Pale Gold（淡い金色）、Deep Gold（濃い金色）、Black（黒色）などがあります。ビールをグラスに注いで光に透かして見てみると、グラスの中で渦巻く琥珀色の渦が早く飲んでくれと誘惑してきますが、ひとまずはソムリエ風に、薄い麦茶みたい？琥珀色？満月のような金色？などと、自分なりの言葉で表現して味わう前の儀式をいたします。

また、香りの感じ方や表現も人それぞれですし、青リンゴ、バナナ、グレープフルーツ、青草、桃……ビールってフルーティなんですね。よくわかりませんが、楽しめたらよいので自分なりの言葉で表現して、テイスティング風を装ったりもします。

そして、いよいよ口に含んだ最初の瞬間から飲みはじめ（トップ）、中盤（ミディアム）、後味と余韻（フィニッシュ）まで、苦み、甘み、酸味などの様々な味わいがグラデーションを描きながら変化していく様子がゆっくり感じられるはずなのですが、わたしには瞬間の出来事でして、それぞれのビールの違いを確認する作業で精一杯でして、それぞれの特徴を語るのはまだまだですね…。

I think that some people are enjoying sake at the store with a feeling of openness these days. It was good to have it at home, but staff Y reconfirmed the other day that it is a bit unmatched by the sake served by familiar members at the store, even though he is careful.

Sure enough, it’s from the usual “beer for the time being”, but recently I’ve been worried about craft beer. When I visited Nagano the other day, I had a beer from a young beer studio that was 3 years old. It was a refreshing beer with little bitterness, and it was also great to get on the spot and have a craft beer.

The reason for such “I was addicted to craft beer” was at home time these days, but I was distracted by ordering select sets of craft beer from various places, and this became a bit of a habit. It was.

In the first place, there are various theories about the definition of craft beer, but craft is a word that means “technology,” “craft,” “craftsmanship,” etc. in English. Craft beer refers to the diverse and unique beer produced by small breweries, and it seems to be characterized by its unprecedented variety and unique taste and brand. The workshop I was doing on TV the other day was also a really small brewing kiln, so it seems that there are products with a limited quantity of craft beer instead of going in and out at any time like the products of major beer companies.

In addition, each craft beer has its own unique aroma. I also compared the beer I ordered the other day by smelling the aroma of the beer poured into the glass. Is this the same genre of sake? There was a lot of individuality that made me think. It seems that the aroma spreads well after turning the glass lightly like wine.
The temperature of so-called “kinkin-chilled beer” is about 5 ° C, but it seems that each style has a suitable temperature. In order to enjoy the aroma and richness most, it is recommended that the temperature is a little warmer than Kinkin, but since I am a Kinkin sect, the rules for beer appreciation are likely to be secondary. However, since it is a craft beer, I also appreciate it a little.

First of all, the color is easy to understand. The shades of beer color are scientifically subdivided according to the numerical value of how much light is transmitted. Typical colors include Pale Straw (pale straw), Straw (straw), Pale Gold (pale gold), Deep Gold (dark gold), and Black (black) in order of lightness. When you pour beer into a glass and look through the light, the amber whirlpool that swirls in the glass tempts you to drink it quickly, but for the time being, it looks like a sommelier, like light barley tea? Amber? Golden like a full moon? We will perform a ritual before we express it in our own words and taste it.

Also, each person has their own way of feeling and expressing the scent, and green apples, bananas, grapefruits, green grass, peaches … Beer is fruity. I’m not sure, but I hope I can enjoy it, so I express it in my own words and pretend to be tasting.

Then, from the first moment you put it in your mouth, you start drinking (top), middle (medium), aftertaste and finish (finish), and various tastes such as bitterness, sweetness, and acidity change while drawing a gradation. It should be felt slowly, but it was a momentary event for me, and I was doing my best to confirm the difference between each beer, and I still haven’t talked about the characteristics of each.

I was a beginner and was interested in such craft beer, but the other day I decided to get to know advanced tech again.

The other day, I was watching a TV program where I enjoyed cooking and drinking, and the sommelier blended craft beer and offered it to customers. Customers were praised for the blended beer and the harmony with the food, and were gradually approaching TV.

In the first place, blending that unique craft beer is a high-level way of enjoying it. It depends on the experience and sense of the sommelier, who makes the best use of the goodness of the individual beer and sets the selection with the marriage with the food in mind, so it is probably the best part of the sommelier’s skill.

That’s why, from the other day, I can’t help but be worried about the world where the two flavors are mixed, so tonight I decided to become a home sommelier and definitely try blending beer.

Aside from the blending condition, we will report on the condition at a later date.
See you again.