A scientist friend of Eric Trimmer (Trouble Brewing), who happens to investigate chemical senses, has actually been recently researching beer bitterness and offers a few insights:

We’ve been looking at beer bitterness for a while, specifically hop extracts called iso-alpha-acids. They’re pretty interesting compounds in that they act differently than most other bitter compounds commonly found in foods. We actually think that they might act on a whole different class of receptors than other bitters.

Anyway, the thing about these acids is that they are almost completely imperceptible on the anterior tongue. This is another thing that sets them apart from most other bitters. Take caffeine, for example. If you make some really strong, bitter coffee and dip just the tip of your tongue in it, you can surely taste the bitterness. Now take some super hoppy beer and stick the tip of your tongue in that. Then take a sip and just let it drip down the back of your throat as you turn your head up to the ceiling. Compare the perception of bitterness on the anterior and posterior tongue. The iso-alpha-acids pretty much exclusively act on the posterior tongue and in the throat.

Trouble brewing: She blinded me with beer science

(Extra points for the Thomas Dolby reference.)

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