Microbrews are a world apart from domestic light beers, with a broad variety of tastes according to brewery styles and conditions. Yes, there is an art to this, with its own vocabulary and detailed criteria at professional competitions set by the Beer Judge Certification Program.

Is beer getting snooty? Nah. Just better appreciated.

Anyone can do it - taste, that is - says Tom Applegate, owner and head brewer at Hayden's year-old Mad Bomber Brewing Company. Why is it called Mad Bomber? Because this band of army brothers, Applegate and his partners Alan Longacre and John Taylor, defused bombs in Afghanistan, which Applegate said is much simpler than starting a business.

As with wine, tasters decipher the aroma, appearance, flavor, consistency, and the overall impression of a beer. When new to craft beer, selecting which to try is the most difficult part, says Applegate. Here are his tips, with a couple of noted highlights from Brian Patrick (no relation) of Craftbeeracademy.com:

1. Defer to the bartender and be open minded. Most microbrewery bartenders are also owners, brewers, or at least know the selections well. Brewers are proud of what they produce, love to share their passion, and typically give away a free sample.

2. Look at the sample, but don't hold it up to the light as you might a wine glass; that interferes with the real look and color of beer (Patrick). Notice the color and clarity of the beer: is it sparkling clear or opaque? Neither is an indication of quality or necessarily flavor, says Applegate, but the presence of yeast and is a factor in judging. Hefeweizen (made from German wheat), for example, is supposed to have yeast in suspension in the finished beer.

"And don't be afraid of a dark beer; they don't all taste like Guinness," says Applegate.

3. Consider geography and history. The Northwest's most popular style is currently American India Pale Ale ("IPA"), typically light in color, sporting high bitterness and high alcohol. As beer was transported to the American colonies, hops were added to barrels of beer to help prevent spoilage during the long voyage across the Atlantic; this imparted extra bitterness and flavor of the American IPA.

4. Smell it. Swirl the glass to help release aroma. Swirling also helps you see the color and "head retention," or how well the head (foamy gas bubbles on top) stay in one piece (Patrick). Hops can present from citrusy and tropical, to piney and pungent, with everything in between, says Applegate. Malts can impart smells and flavors such as chocolate, honey, coffee, and caramel.

5. Now it's time to actually try it. Sip the beer and hold it in your mouth. Ensure that it covers the tongue, then swallow. Most American styles are a little more assertive with up-front bitterness. Try to separate different flavors as you experience them.

"Mouthfeel" of a beer describes its body. Lighter bodied beers are drier - light and crisp. Medium or full bodied beers will be more filling, and usually represented in sweeter, fuller styles such as stout or brown ale. Hop flavor will present itself throughout the beer, but is most noticeable in the middle or finish to the beer.

As with the aroma stage, taste for coffee, caramel, or grain to see how they pair with the floral, fruity, earthy, or piney hop characters.

6. Yeast affects flavor. Which of the dozens of different strains of yeast the brewer uses during fermentation can add flavors like banana or clove, common in most Belgian beers; or be completely neutral, as in most American styles. Ask the brewer what their specific yeast adds to the beer, and taste for similarities across all beer styles (most brewers use only a few different yeast strains).

But these are mere suggestions, never to interfere with personal taste or pleasure. As Applegate reminds, "Ultimately, tasting beer is about finding the styles and flavors that you enjoy."

Sholeh Patrick is a columnist for the Hagadone News Network and a stubborn wine lover who has yet to find enjoyment in beer. Contact her at Sholeh@cdapress.com.