Tasting Beer by Randy Mosher

Tasting Beer is a comprehensive guide to becoming an informed and curious beer taster. Randy begins by providing an overview of beer’s core ingredients and how they influence flavour and mouthfeel, along with a clear explanation of the brewing process. To truly taste beer—not just drink it—you also need an understanding of sensory science, so you can interpret what you’re experiencing once the beer passes your lips. Flavour is a complex experience that combines aromas detected through retronasal and orthonasal olfaction, the tastes we perceive on the tongue (acid, sweetness, bitterness, umami, and saltiness), and physical sensations like carbonation and mouthfeel. To become a skilled taster, you must learn to dissect each of these components, articulate your analysis, and ultimately use that knowledge to form an informed opinion about the beer. Whether you’re participating in a blind tasting, judging a competition, or simply deciding what you enjoy, an analytical approach can deepen both understanding and appreciation of the craft. What I found most interesting about this book is Randy’s approach to beer and food pairings. He encourages the reader to consider how our senses—aroma, taste, and texture—interact to create a completely unique experience. Beer is an incredibly diverse drink, unlike any other. It can range from straw-coloured to inky black, from tart and fruity to rich with roasted coffee notes. It can evoke flavours reminiscent of food, flowers, and even memories. What’s even more exciting is how this complexity can be elevated through thoughtful food pairings. Dishes can be balanced, and flavours enhanced, with the right beer. Because I don’t eat animal products, many of Randy’s suggested pairings were harder for me to relate to—especially his strong emphasis on cheese. That said, I understand the flavours meat can bring to a dish, which helps make sense of traditional pairing logic. There are plenty of resources focused on animal-based pairings, but far fewer dedicated to plant-based options. For that reason, my next read will be Mark Dredge’s Beer and Veg cookbook for some inspiration. I also really enjoyed the final chapter, where Randy explores beer cocktails. Beer feels underutilised both in the kitchen and behind the bar. It can add depth and complexity to food and drinks, so it’s surprising that more bartenders aren’t experimenting with it. Even simple ideas—like an imperial stout espresso martini or a tequila sour with a pineapple sour beer—could be incredibly interesting. This has inspired me to host a beer cocktail night with friends this summer. Overall, this was an engaging and enjoyable read. I’ve always been fascinated by how we experience flavour and develop preferences for different beer styles. For me, an interest in new styles often begins with understanding them—once I know how a beer is made, I can better appreciate the flavours that define it. I also firmly believe that beer is a better companion to food than wine: it’s more diverse, more complex, and often more adaptable to a wide range of flavours. Randy’s perspective on pairing has inspired me to host a beer and food pairing party for friends this month—and I can’t wait.