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