Off flavours 33c3: Difference between revisions
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You will be tasting the flavours without us telling you what you'll be sampling. Then we'll talk a little about the flavour in question. | You will be tasting the flavours without us telling you what you'll be sampling. Then we'll talk a little about the flavour in question. | ||
[https://events.ccc.de/congress/2016/wiki/Session:Off_flavours_in_homebrewed_beer Link to official Self Organized Session at 33c3 wiki] | |||
Revision as of 17:43, 17 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 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.
You will be provided with printed copies of the following at the event. Note taking sheet Reference flavours
You will be tasting the flavours without us telling you what you'll be sampling. Then we'll talk a little about the flavour in question.