Taste from less to more intense. If you are trying a variety of brews start from the lightest flavor and move to the richest. Alcohol, hops, roast malt and sweetness can tire your palate, so it’s wise to put the more delicate beers at the start of the tasting.

Glassware matters. Proper glassware shows off the color, supports the head, and focuses the aroma of beer for the best possible tasting experience. All classic European beer styles have a traditional glass, and American versions usually work well in those. Whatever the glass, make sure it is spotlessly clean. Stronger beers should be served in smaller portions. Consider getting a selection of pint, stein, tulip and pilsner flute glasses.

Observe proper serving temperatures. Each beer tastes best at a certain temperature. Serving a beer too cold masks a lot of flavor and aroma. Served too warm, beer loses its wonderful refreshing quality. he proper temperature is essential for beer enjoyment. Here are some general guidelines:

• Serve fruit beers at 40-50° F.
• Serve wheat beers and pale lagers at 45-50° F.
• Serve pale ales and amber or dark lagers at 50-55° F.
• Serve strong ales, such as barley wines and Belgian ales, at 50-55° F. • Serve dark ales, including porters and stouts, at 55-60° F.

Control the setting. There are many different types of tasting experiences, from formal judging to casual drinking. In all instances, providing a comfortable environment free from distractions will enhance the experience and show off the beers at their best. Light, noise, smoke, room temperature and many other things need to be considered.

Don’t overdo it. Whether in a beer tasting or a dinner, tasting too many beers can lead to palate overload. Try to limit the number of beers to six to eight tasting portions. Beer contains alcohol, so please enjoy responsibly.