The tasting allows us to capture through our different senses the organoleptic properties of the beer.
It enables us to distinguish the different types and appreciate the most characteristic features of each of them.
With time, we will also learn how to correctly evaluate a beer.

In order to do this we need to learn some concepts.

COLOUR: There is a wide range of colours, from white to black going through reddish and caramel tones. In order to correctly appreciate the beer’s colour place it facing the light.
TONE: Depending on how it’s filtered it will be more or less shinny.
FOAM: We should observe the density of it, if it’s fine or creamy, its persistence in the glass and colour overtones.
VIVACITY: This is the way in which the gas previously diluted in it is given off. At Tacoa, we don’t use injected gas.
AROMA: Capturing the aroma takes time and should be done in the correct way. What we try to determine is the intensity of it, as well as fermentation and its evolution in time.
TASTE IN MOUTH: By means of sips we can relish the beer trying to identify flavours. We should learn to taste the beer in the different areas of the tongue and therefore capture the different gustatory notes.
STRENGTH: Also in the mouth we can appreciate the texture of the beer, detecting if it’s foamy, light, compact, etc., That’s how the alcohol graduation or appreciating the residual sugar left behind in your mouth and how its taste is endured.

The sum of all these factors will determine the tasting, in which will also evaluate the balance, and the balance which exists between all of them.


Every year the biggest German popular party takes place in Munich: The Oktoberfest. Typical clothing, lots of beer and food… these are more than enough words to describe this famous festival, but we want to tell you more about it.
We go back to October of the year 1810. Louis I of Bavaria and Therese of Saxe-Hildburghausen celebrate their union in marriage with a party that went on for five days. The entire population of the city was invited to participate in this party held at the Theresienwiesen field (Named like this in honour of the bride).
That is how the Oktoberfest started, it was celebrated year after year until it became a tradition.
It is the German most famous popular party, with an average of six million visitors every year. It happens during 16 to 18 days and it usually starts on the first Saturday after September the 15th.
Why is it called Oktoberfest if it takes place during September? The answer is very simple: to make the most of the good weather that the month of September offers.
The first day is dedicated basically to inaugurate the event. It commences with a striking parade of the Wirte (owners of the main breweries) and continues with the mayor, who kick-starts the party by opening a beer barrel in one of the most important tents: Schottenhammel.
As from this moment the festival starts packed with beer manufactured in an artisan manner and typical German food. There is also room for wine and champagne.
As an interesting fact, we let you know that only beers which abide the purity law from 1516 can be sold, it establishes that the beer can only be made using three ingredients: water, barley and hop. Moreover, in the case of the Oktoberfest, the beer must be manufactured in Munich and contain at least 13.5% of Stammwürze (approx. 15% alcohol).
Are you up for attending the next Oktoberfest?


The main characteristic of Craft Beer is the infinity of flavours it offers us. This is because we can use different techniques and ingredients, which allow us to experiment until we create the flavour we have in mind.
The first thing we should take into account are the four basic ingredients which you can’t miss: water, yeast malt and hop. We are going to focus here on the last two, since they have a very important role in the flavour, colour and texture of the beer.
The malt.
It’s the result of malting barley in order to extract the sugar from it so it can then be dissolved in water. After this you have to toast the malt. There are many ways of doing this, and depending on how you do it the malt will be more or less toasted giving the beer a distinctive taste. The malt contributes to the colour of the beer, to its flavour and the sensation it leaves in the palate. It also alters its sweetness and, depending on the cereal we use it will make it darker and heavier. Our Porter beer is known by the bitterness provided by the English hops and the toasted malt, which counteract the sweetness from the palm honey.
The yeast.
It’s a plant which is basically used to counteract the sweet from the malt. In other words: It gives the beer its bitterness. Its flavour will depend on where the plant is grown, but, on a general basis, has usually a fruity, citric or floral taste. A clear example is our IPA (India Pale Ale) beer, strong in hops with a floral and citric aroma. With a medium bitterness and perfectly balanced due to the sweetness of the malt.


If you are passionate about the world of beer and you want to create your own we can help you at Tacoa. In our shop Tacoa Brewshop you will find everything you need to do it: From the raw materials required, to the must concentrate and, of course, all the utensils required for the elaboration of it. Moreover, we’ll provide specific training in order to guide you. We impart both courses and workshops on the elaboration of beer in an artisan manner in order for you to acquire and improve your knowledge and successfully achieve the creation of your own beer. If you wish, you can also benefit from our beer tasting and roundtables.