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Apr 15, 2016

What? Another full-length show this week? Yep! We recently acquired a BJCP-curated sensory kit from the Siebel Institute, and decided to record and share our mostly horrible tasting experiences with all of you.

Ethyl hexanoate
Aniseed, apple or licorice
Common sources: Fermentation product, wort composition or yeast health

Floral, geranium flowers
Common sources: Hop addition and variety

Farm, barnyard
Common sources: Bacterial infection during fermentation

Spicy (Eugenol)
Cloves, all spice
Common sources: Microbial contamination, wild yeast or aging

Earthy (2-Ethyl fenchol)
Geosmin, soil-like
Common sources: Packaging or water-derived contamination

Papery (Trans-2-nonenal)
Cardboard, oxidized
Common sources: Product of oxidation, staling

Isovaleric acid
Cheesy, old hops, sweaty socks
Common sources: Use of old, degraded hops

Green Apple, cut grass
Common Sources: Fermentation Product, staling, or contamination

Butyric acid
Putrid, baby vomit
Common Sources: Bacterial contamination

D.M.S. (Dimethyl sulfide)
Cooked corn, cooked vegetables
Common sources: Wort boil, wort cooling or contamination

Diacetyl (2,3-Butanedione)
Butter, butterscotch
Common sources: Microbial contamination or improper maturation

Ethyl acetate
Solvent-like, nail polish remover
Common sources: Wort composition and yeast growth

The Beerists are: John Rubio, Anastacia Kelly, Grant Davis and Mike Lambert.

Photo courtesy of Shane Wilder. See more from his shoot with us here.

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