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18 Cards in this Set
- Front
- Back
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Cheesy
(Isovaleric Acid) |
stinky cheese/feet
formation due to improper hop storage |
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DMS
(Dimethyl Sulfide) |
creamed corn; cabbage; cooked veggies
created in the boil which is in the grain and symptomatic of brewhouse problems |
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Estery/Solvent
(Ethyl Acetate) |
nail polish remover
bacterial contamination |
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Butter
(Diacetyl) |
buttery; popcorn
stressed yeast in beer; also contamination in beer lines |
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Oxidation
(Trans-2 Nonenal) |
papery; stale; cardboard
created by oxidation of malt in beer |
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Clove
(4-Vinyl Guaiacol) |
clover; banana
formed for specific wheat yeast specifically in German wheat beers |
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Barynyard, Brett
(4-Ethyl Phenol) |
horsey; horse blanket; woody
produced by Brettanomyces yeast |
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Goaty
(Caprylic, Caproic & Capric acids) |
goaty; sweaty; gym socks
produced by organic acids that possess animal and earthy aromas |
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Acetaldehyde
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green apple; grassy
symptom of "young" or "too green" of beers |
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Autolysed
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muddy; soy sauce; umami
various breakdown of lipids and amino acids in beer; part of aging process for high alcohol & flavor beers |
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Chlorophenol
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band-aid; adhesive tape
produced from residual cleaner in beer line; can also be a yeast problem |
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Musty/Moldy
(Trichloroanisole) |
moldy; corked
result from tainted or old corks used in bottle beers |
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Skunky
(Methyl or Isopentyl Mercaptan) |
skunky; rubbery
a reaction with the hop compounds (isohumulones) and blue light |
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Sulfur
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rotten eggs
metabolic by product of yeast or "too green" beer |
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Brettanomyces
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slow growing yeast thats endemic to wood; used in lambic, some saisons and traditional English old ales
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Pichia & Candida
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film forming yeast similar to those in sherry
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Lactobacillus & Pediococcus
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does the job of souring a lambic and berliner weisse; can also create diacetyl and goaty aromas
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Acetobacteria
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transforms alcohol into acetic acid but requires oxygen in order to do so; adds vinegar and pickle aromas; common in oak aged beers and lambics as well as flanders style red/brown ales
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