Off flavours 33c3: Difference between revisions
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We'll be using a commercial off-flavour kit to learn about common faults in beer, how they originate and how to work around them. | We'll be using a commercial off-flavour kit to learn about common faults in beer, how they originate and how to work around them. | ||
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The faults include: | The faults include: | ||
Revision as of 21:58, 13 December 2016
To secure a spot on this session, please register here: https://dudle.inf.tu-dresden.de/bkl9mqct/
We'll be using a commercial off-flavour kit to learn about common faults in beer, how they originate and how to work around them.
The faults include:
- Acetaldehyde (green apple, cut grass) - Butyric Acid (putrid, baby vomit) - Diacetyl (butter, butterscotch) - DMS (cooked corn or vegetables) - Earthy (geosmin, soil-like) - Ethyl Acetate (solvent-like, nail polish remover) - Ethyl Hexanoate (aniseed, apple or licorice) - Geraniol (floral, geranium flowers) - Indole (farm, barnyard) - Isovaleric Acid (cheesy, old hops, sweat socks) - Papery (oxidized, cardboard) - Spicy (cloves, allspice)
Please allow 2-3 hours to go through all the faults. We'll be providing sheets for tasting notes as well as a small catalogue of off flavours to you to take home.