Beer Drinkability�A Review
Peer-Reviewed Paper
MBAA TQ vol. 42, no. 1, 2005, pp. 13-15 |
VIEW ARTICLE
Rubens Mattos and Roberto H. Moretti. Department of Food Technology, State
University of Campinas (UNICAMP), Brazil.
Abstract
Drinkability is widely used as one of many attributes available to describe
the characteristics of a beer. A problem arises when one intends to describe the
real meaning of the word �drinkability� when used for beers. This article
aims to clarify the concept of drinkability and determine whether the term is
being correctly used or not. Some research papers have been published in which
drinkability is a response variable, despite the fact that drinkability itself
is not a sufficiently studied issue. A beer that has good drinkability is the
one that invites the drinker to another glass. Methods of measuring drinkability
are proposed and beer aspects responsible for its drinkability are also
discussed.
Keywords: beer, drinkability
S�ntesis
El �drinkability� (facilidad de beber) es utilizado frecuentemente como
un atributo de cerveza; una cerveza con buena �drinkability� es aquella que
incita a beber una copa m�s. Resulta problem�tico describir el verdadero
sentido de esa palabra cuando se usa para cerveza. Esta presentaci�n trata de
clarificar el concepto y determinar si el t�rmino es correctamente aplicado o
no. Algunas investigaciones utilizan el �drinkability� como un variable de
respuesta, cuando en verdad este atributo no ha sido suficientemente estudiado.
Se proponen m�todos para la medici�n de �drinkability� y se discuten
aspectos de una cerveza que son responsables por su �drinkability�.
Palabras claves: cerveza, drinkability
