Difference between revisions of "Beer Sensory"

Revision as of 00:09, 26 March 2018

This is a page that describes activities related to off-flavor/off-aromas in beer.

BJCP Score Sheet (2017)

Acetaldehyde

– Green apple-like aroma and flavor.

Alcoholic

– The aroma, flavor, and warming effect of ethanol and higher alcohols. Sometimes described as hot.

Astringent

– Puckering, lingering harshness and/or dryness in the finish/aftertaste; harsh graininess; huskiness.

Diacetyl

– Artificial butter, butterscotch, or toffee aroma and flavor. Sometimes perceived as a slickness on the tongue.

DMS (dimethyl sulfide)

– At low levels a sweet, cooked or canned corn-like aroma and flavor.

Estery

– Aroma and/or flavor of any ester (fruits, fruit flavorings, or roses).

Grassy

– Aroma/flavor of fresh-cut grass or green leaves.

Light-Struck

– Similar to the aroma of a skunk.

Metallic

– Tinny, coiny, copper, iron, or blood-like flavor.

Musty

– Stale, musty, or moldy aromas/flavors.

Oxidized

– Any one or combination of stale, winy/vinous, cardboard, papery, or sherry-like aromas and flavors.

Open a very cold beer and pour out ~ 20 mL (~ the neck of a std bottle)

Darker beers display a "cardboard" oxidation aroma

Hoppy beers loose the hop aroma

Phenolic

– Spicy (clove, pepper), smoky, plastic, plastic adhesive strip, and/or medicinal (chlorophenolic).

Solvent

– Aromas and flavors of higher alcohols (fusel alcohols). Similar to acetone or lacquer thinner aromas.

Sour/Acidic

– Tartness in aroma and flavor. Can be sharp and clean (lactic acid), or vinegar-like (acetic acid).

Sulfur

– The aroma of rotten eggs or burning matches.

Vegetal

– Cooked, canned, or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)

Yeasty

– A bready, sulfury or yeast-like aroma or flavor.

@@ Line 53: / Line 53: @@
 ===Yeasty===
 :– A bready, sulfury or yeast-like aroma or flavor.
-===Lightstruck===
-Lightstruck, or "skunked" or "skunky", beer
-Leave a clear bottle of beer (Rolling Rock) in the sunlight for 30 mins or expose to UV light source. Some beers use chemically modified hop extracts to prevent the formation of this off-aroma.
-Any beer with hops can produce a skunky aroma (mercaptan) "3-methylbut-2-ene-1-thiol" (MBT)
-References
-:Burns, C. S., Heyerick, A., De Keukeleire, D., and Forbes, M. D. E. Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance. Chem. Eur. J. 21:4554-4561, 2007.
-:Huvaere, K., Andersen, M. L., Skibsted, L. H., Heyerick, A., and De Keukeleire, D. Photooxidation degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer. J. Agric. Food Chem. 53:1489-1494, 2005.
-:Huvaere, K., Andersen, M. L., Storme, M., Bocxlaer, J. V., Skibsted, L. H., and De Keukeleire, D. Flavin-induced photodecomposition of sulfur-containing amino acids decisive in the formation of beer lightstruck flavor. Photochem. Photobiol. Sci. 5:961-969, 2006.
 ===Snif recognition===