I stumbled across this excellent description of the natural progression of a beer palate on Beer Advocate, and I wanted to share it with you, because it’s a valuable resource. Please check out the original post and the comments posted in the forum as a followup.

The Natural Progression of a Beer Palate

I have had a few small and large conversations with fellow BAs over the past few months about this concept, and it still fascinates me to think about it; hence this thread (my apologies ahead of time for the length here).

It seems as though there is a loose progression that all palates take when exploring new flavors and styles in beer, and my personal experience falls right into it. I am mildly convinced that it is mostly psychological, but there could be some physiological basis for it as well. The progression is as follows:

A. Generally BAs begin their explorations into better beers through the maltier and sweeter styles, like the stouts, porters, ambers, etc.. This is most likely because these beers mostly resemble foods and drinks that people are already used to: coffee, bread, caramel and chocolate flavors, etc..

B. Next, as the palate gets familiar with beer-related taste profiles, the more extreme and distinct styles are preferred, like an IPA, DIPA, Strong Ale, Barleywine, RIS. Usually this happens first with the malt bombs and progresses to the hoppier styles. 

C. Third, the more obscure beers and out of the ordinary flavors become the target, like Sour Ales, Gruits, Cask Beers, and other styles that are hard to get into. The basis of knowledge that comes from A and B is what allows a full appreciation of these styles.

D. lastly, the progression comes full circle and the well-done lighter styles are truly appreciated for what they are: like a good Czech Pils or a good Kolsch. This could be because the palate has been dialed into what beer should be, and can pick it out of the most subtle styles.

Now, this is in no way absolute for any drinker, but through my conversations I have learned that most palates go through a process similar to this one. Also, I do believe that through diverse culinary experiences, one can appreciate the more obscure beers with more ease.

What are your experiences? Does this hypothesis carry weight?

Thoughts?

Prost,

GG