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
Geraniol
Floral, geranium flowers
Common sources: Hop addition and variety
Indole
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
Acetaldehyde
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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