| bitter |
perceived on the back of the tongue, usually a result of over roasting
출처: www.coffeeuniverse.com/university_taste.html
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| bitter |
An unpleasant, biting flavor usually an aftertaste. A bitter aftertaste is sometimes associated with variations in manufacturing and curing or aging procedures. It is more prevalent in cured cheeses having higher moisture contents. Bitterness is often confused with astringency. True bitterness is a sensation that is typified by the aftertaste of a grapefruit peel.
출처: www.leeners.com/cheeseterms.html
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| bitter |
A full-bodied ale with a sharp or tangy flavor produced by the hops.
출처: www.beerwineonline.com/Main/BeerGlossary.htm
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| bitters |
A popular English style ale, there are three categories of bitters to reckon with: Ordinary, Special Best (SB), and Extra Special Best (ESB). There is a varying sweetness, is gold to copper-colored, and low carbonation present in all forms. The difference (surprise, surprise) comes in the flavor of the beer, but not in terms of bitterness alone. In fact, a medium degree of bitterness is acceptable in the ESB. ...
출처: www.volumesquared.com/guyville/smokes/beer_basics/...
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| bitter |
A harsh, unpleasant taste detected on the back of the tongue. Commonly found in over-extracted brews as well as in over-roasted coffees.
출처: www.ibeancafe.com/dictionary.htm
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