Tasman has innovatively developed the craft beer aroma bottle, BREWER SMELL. This product can be used by craft beer enthusiasts, brewers, etc. for aroma and off-odor perception training and learning. The aroma bottle has carefully selected 40 kinds of aromas/odors, including the aromas of malted grains, floral scents, the odors of various components of hops, tropical fruits, diacetyl, etc. The product comes with a detailed aroma manual that expounds on the sources, characteristics of the aromas, and their impacts on the flavor of beer.

《BREWER SMELL》is a professional tool designed to guide beer tasting and appreciation, and enhance the memory of beer aromas. It contains typical aromas of various beers from around the world, which can be regarded as a comprehensive collection of beer aromas.

• Presentation of Beer Aromas: The beer aroma vials in 《BREWER SMELL》collect typical aromas of numerous global beers, such as malt  aroma, hop aroma, fruit aroma, spice aroma, and off - odors. This enables users to directly experience and distinguish the aroma characteristics of   different beers.

• Improvement of Beer Tasting Ability: Beer enthusiasts often complain that      they can't find appropriate words to describe the aromas they smell. Even      after tasting a large number of beers, they still have a rather vague      understanding of the aroma characteristics of various beer styles. The design      of 《BREWER SMELL》can train and enhance beer lovers' memory of aromas. By   repeatedly smelling the aroma vials with different scents, people can      strengthen their memory of various beer aromas. When actually tasting      beer, they can more accurately identify and judge the aroma components,      thus improving their tasting ability.

• Learning Aid: It can be used as a tool in  professional beer tasting courses, communication activities among beer    enthusiasts, and for brewers. It helps learners quickly recognize and  understand the diversity of beer aromas. It also helps experienced tasters  further enhance their sensitivity and discrimination ability towards  aromas.

• Details of the 40 aromas as belows