This upcoming book took six years of mostly full time effort to write and edit.It was transformative for me, and I hope the information will be for you as well. Here are some of my major takeaways about our amazing chemical senses and the ways they are processed in the brain.
It’s obvious that we human beings are all pretty different from one another—in appearance, experience, attitude, gender, and countless other attributes. Each of us has things that come effortlessly and others at which we struggle. It goes without saying that these differences affect our abilities as tasters. But how, exactly?
Beer is more complex than any other beverage known. No one’s keeping the master list of odor chemicals, but it’s huge. Hops alone contain more than 1000 terpenoids with citrus, floral and other aromas, with many other chemicals, too. In malt, Maillard and other browning processes create hundreds more. Fermentation and subsequent maturation creates a third enormous family of aromas, yet there are more. Add them all up and you get far in excess of the widely quoted number of 600–1000 odor chemicals in wine.
From the glass on the table to the smells of the beer frothing up, to the sights and sounds of the barroom and beyond, our world usually feels solid and reliable enough. It is an illusion, however—nothing more than a projection created by our highly fallible perceptions. Ancient wisdom makes a point of it; modern science increasingly verifies this unsettling truth.