Zythology is the study of beer and beer making; it is to beer what “enology” is to wine. The word etymology derives from Ancient Greek ζῦθος (zûthos, “beer”) + -λογία (-logía, “study”) zythology.
A zythologist is a true beer connoisseur who is extremely complex and sophisticated, able to share interesting information about the ingredients and the role they play brewing. Someone who does not just like to taste and drink beer, someone devoted to studying the world of beer; ingredients, brewing process, flavors, and aromas.
Some kind of certified beer sommelier. It is very different from a certified beer sommelier. The beer sommelier specializes specifically in serving beer, while the zythology specializes in three more areas than service.
This requires a decent knowledge of beers and beer styles. As Beermod, one of the areas we specialize in is matching food. The availability of beers of many different types and flavors made this field more complex and it became increasingly difficult to specialize. If you want to know what to eat with which beer, you can search for your favorite beers here.
Although the beer and food pairing is complicated, if you know the four basics, you can easily start pairing what to eat and increase the flavor you get.
Contrast: To make an ideal pairing, the flavors of the beer and the food are in contrast to each other, helping to achieve a good balance. Examples of a good contrast match are oysters and stout. Oysters have a strong, salty flavor that can withstand the rich texture and notes of chocolate.
Complement: Complementing the flavors is one of the simplest and tastiest ways to pair foods and beer. Pair the rich food with heavy and rich-tasting beers like stout or porter. Pair mild-tasting salads and fish with light beers or desserts like wheat beers and fruit pies.
Purify: You can also use your beer as a palate cleanser. This type of beer pairing is ideal for dishes with strong or extreme flavors, such as spicy Indian food or fatty fried foods. For example, you can use the cool and refreshing flavor of light beer to wash off the warmth of Korean fried chicken. This pairing also works the other way around, and you can use fatty foods like french fries or nuts to cut the bitterness of an IPA.
Avoid Excessive Flavors: Keep in mind the flavor levels in your food and beer. Most medium and dark beers have a rich and strong flavor that can overpower certain types of food. For example, you wouldn’t want to pair salmon with a glass of Belgian Triple because the taste of the beer will completely overwhelm the taste of the fish.
The last thing before you taste a beer, you have to know beer styles differences exactly. Otherwise, it is very difficult for you to judge beer to be right. There are five stages of beer tasting. You can read our article How to Taste Beer Like an Expert in 5 Steps for detailed information about these stages.
Brewing is the act of directing the cooperations between water, malt, yeast, and hops so the final product is what is called beer. Knowing the brewing is the most important point for the zythologist. You can easily learn and distinguish many basic factors from beer styles to the aroma. You can read our article What is Proper Brewing? for detailed information about brewing stages.
The last important issue for a zythologist is how the beer is served. Many factors, from the type of glass to be used to the temperature of the beer, are effective in the flavor you get from the beer. You can read our article How To Properly Pour Beer for detailed information about beer serving.
One of the most important elements in the beer serving;