Flight School · Lesson 8
Taking Tasting Notes That You Will Reuse
Use a simple note template so future orders match what you actually liked.
A compact template
For each pour, capture: name/style, appearance (color, haze), aroma (2–3 words), taste/finish, bitterness or sweetness level, body, and a one-line verdict such as “reorder,” “maybe,” or “pass.”
Add context: time of day, whether you had food, and how far into the flight you were. Bitterness fatigue can unfairly tank a late pour.
Keep notes private if you want — the goal is your future self, not a public review essay.
Words that travel well
Prefer concrete anchors: citrus peel, pine, bread crust, caramel, roast, tart cherry, tea-like, creamy, dry. Avoid empty intensifiers without descriptors.
If you dislike a beer, write why. “Too bitter for me after two IPAs” teaches more than “bad.”
Turn notes into choices
After a few visits, patterns appear: you may love soft wheat beers, dislike sharp bitterness, or enjoy tart fruit in small doses. Use those patterns when reading a menu board.
Responsible tasting includes noting ABV comfort. A beer can be delicious and still be the wrong choice when you need a clear head afterward.
Takeaways
- Short structured notes beat long vague reviews for personal learning.
- Context (food, fatigue, flight position) explains surprising reactions.
- Patterns in your notes make future menu decisions faster and more enjoyable.
Tips
- Use your phone’s notes app with a pinned “flight template.”
- Photograph the menu board, then annotate preferences underneath.
- Review notes the next day while sober to confirm what you truly want to reorder.