There’s a moment when you’re out for a pint and the conversation starts to stall. The topic – whatever it was – has been well and truly talked through and you need to move on, but nothing springs to mind just yet.

If, during this lull, your gaze happens to land on the glass of beer in front of you, keep it there. Give it a long, hard stare. Is it clear? What kind of colour is it? Does it still have a frothy head?

Then pick it up, give it a sniff and think about what you’re smelling. Are you getting something bready or maybe a bit floral? In some Belgian beers, for example, a fruity yeast is a prominent feature; malts can create toasted or caramel aroma while hops, of course, can be big and domineering – grassy, fruity, spicy and plenty more.

Have a sip. Is it bitter, well- balanced, a little sweet? Like the aroma, taste is driven by yeasts, malts or hops – and sometimes one or the other is more dominant, like a particularly citrussy or grapefruit hop or a kind of coffee, chocolate flavour from the malt.

The mouthfeel of a beer can be light, medium or full – and shouldn’t be watery or syrupy. The carbonation will affect this, depending on the style of beer (a saison has higher carbonation, while stouts tend to be lower).

What’s the aftertaste like? Is there any length to it? Is the bitterness gentle or too strong?

Mull over a few of these questions as you sip away some evening – only if you’re in the mood, of course, or just until the conversation starts up again.

Who What Wheat Where is an O Brother collaboration beer with O'Briens off-licence. It's a 5.5 per cent American wheat IPA which gives it a slightly cloudy appearance. It's got a spicy, citrus aroma, earthy undertones – overall, a very tasty beer.

@ITbeerista
beerista@irishtimes.com