Off flavours 33c3

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.