When reading about the aroma and flavor of beer, specific compounds or processes are named that are responsible for hop aroma, fermentation by-products and all kinds of aging effects. For off-flavors idem. For the typical malt derived flavor, though, this is rarely seen. Why?
@pejacoby@Nak@skullvalanche@beersofmastodon you do! (These aromas are detected by the nose, btw, even when it happens when the beer is in your mouth). If you try to give names to what you smell and taste, assisted by such flavor wheels, you will start to build a memory of aromas. It's hard and weird in the beginning, but you can do this, I'm pretty sure!
@pejacoby@Nak@skullvalanche@beersofmastodon haha! I've certainly come across it, in beer flavor descriptions... See below, from Randy Mosher's Tasting Beer. Sorry for the inferior picture quality...
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