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6 Cards in this Set
- Front
- Back
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Acetaldehyde |
* Tastes like fresh green apples. It is an intermediate compound in the formation of alcohol. This essentially means the beer is too young and it needs more time to condition. |
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Astringent |
* It is mouth puckering and has a husk-like graininess taste. It’s similar to sucking on a tea bag. It is usually the result of steeping grains for too long or the pH of the mash exceeding a range of 5.2-5.6. |
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Diacetyl |
* Tastes like butter or popcorn. It is the result of the normal fermentation process or a bacterial infection. It is usually because of weak yeast or insufficient aeration. |
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Dimethyl Sulfides (DMS) |
* Tastes like cooked corn. Outside of pale lagers, it is the result of poor brewing practices or bacterial infections. When it’s from a bacterial infection it tastes like cooked cabbage. |
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Light-Struck or Skunked |
* It tastes skunky. This is from being exposed to sunlight or fluorescent lights. Brown bottles protect much better than green or clear bottles but they still shouldn’t be left in the sunlight or under fluorescent lights. |
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Oxidized |
* Tastes stale or like wet cardboard. This happens when beer is exposed to oxygen post-fermentation. This can be from a number of sources including bottle caps and keg seals. If your beer is old, it’s probably oxidized. |
