A Homebrewers Guide to Beer Flavor Descriptors

Compiled by the editorial staff of zymurgy magazine to help and assist brewers in identifying some of the more common desirable and undesirable characteristics found in beer.
34 34 35 36 37 38 39 40 41 41 42 43 45 45 46 46 48 48 49 50 52 Acetaldehyde, by George J. Fix, Ph.D Alcoholic, by Terence Foster, Ph.D. Astringent, by Greg Noonan Carbonation, by Grosvenor Merle-Smith Cooked Vegetable, by Kathryn Word Diacetyl, by Norman Soine Dimethyl Sulfide (DMS), by Norman Soine Fruity-Estery, by David Logsdon Grassy, by George J. Fix, Ph.D Husky-Grainy, by Greg Noonan Light-struck (Skunky), by Fred Eckhardt Metallic, by Rao Palamand Moldy, by Greg Noonan Nutty, by Fred Eckhardt Oxidation, by Dave Schroedl Phenols, by George J. Fix, Ph.D Salty, by Fred Eckhardt Solventlike, by Terence Foster, Ph.D. Sour-Acidic, by David Logsdon Sulfury-Yeasty, by Earl Van Engel Sweet, by Fred Eckhardt

ALL ILLUSTRATIONS IN THIS SECTION BY MARK HESS

SPECIALISSUE1987ZYMURGY33
Revised5/10/2011

 Acetaldehyde
ByGeorgeJ.Fix
Acetaldehydeisaconstituentcharacteristicof youngbeer.Ithasaflavorthatrecallsfreshlycut greenapples.Itisalsoapotentialoxidationproduct, whereitwillhaveanaceticcidertone.Itcanbe perceivedinbothtasteandsmell,andthere shouldbenodiscrepancybetweenthetwo. Acetaldehydeisanaturalfermentationprod uctandaprecursortoethanolviatheanaerobic cycle:

Thisiswhereaceticcidertonescanarise.This adversereactionisstimulatedbythepresenceof oxygen,andalsovariousbacteriacanpromoteit. Acetaldehydeproducedviathatanaerobic cycletendstoimpartfreshfruityflavors.Agood exampleisBudweiser,inwhichacetaldehydelev elsgenerallyfallintherange6to8ppm.Thisis incontrasttomostUScommercialbeers,where thelevelsaretypicallybelow5ppm,andhence oneswhereacetaldehydeisaninsignificantterti arybeerconstituent. ApparentlyinBudweisertheacetaldehyde andvariousesterssynergisticallyproducethe snappy,fruityflavortonescharacteristicofthis beer.Acetaldehydeproducedbybacteriaoroxida tion,ontheotherhand,tendstobelesspleasant. Intheabsenceofbacterialinfectionandinap propriateoxygenuptake,acetaldehydeforms whatisoftencalledaspilloverproduct.Thatis, itsleveldependsmoreonfermentationconditions thanonthetypeofyeastused.Forexample, Budweiseriskraeusenedaftertheprimaryfer mentationandisgivenonlyabriefcoldstorage. Thusmoreacetaldehydetendstospilloverinto thefinalproductthannormal.Extensivelyaged beers,forexampleSalvatorandEKU28,typically haveacetaldehydelevelsthatrarelyexceed2ppm. Thelong,coldstorageallowsforamoreorless completereductionofacetaldehydetoethanol,and isthebestwaytoreduceitslevel,ifthisisdesired.

Thusinanormalfermentationtheacetalde hydelevelwillrise,typicallywellaboveitsflavor

thresholdof10ppm,andthendecreaseasitis convertedtoethanol.Observethatthistransfor mationisoneofreductioninthesensethatthe alcoholgainstwoH+atomsasthealdehydeis reduced. Thereversereactioncanalsotakeplace,one whereethanolisoxidizedtoacetaldehyde.Usu allyaceticacidisformedvia:

Alcoholic
ByTerenceFoster,PhD
Thisisahot,slightlyspicyflavor,detectedin thenoseasapleasinglyfragrant,vinousaroma, andinthemouthmainlybyapleasantwarmness onthemiddleofthetongue.Inhighalcoholbeers,

34SPECIALISSUE1987ZYMURGY

thevinouscharactermaybeverypronounced,and thewarmtastemaylingeronthetongueandinthe backofthethroat. Ethanol,ofcourse,isanimportantsourceof alcoholicflavor,buthigheralcohols,suchas propanol,butanol,isoamylalcohol,etc.,maybe evenmoreimportant.Althoughpresentinmuch smalleramountsthanethanol,theyaremore aromaticandmorestronglyflavoredthanethanol, andmakeabigcontributiontothevinouscharac terofstrongbeers. Allofthesecompoundsareproducedinthe fermentationofwortsugarsbyyeast.Ethanol,of course,alongwithcarbondioxide,isthemain productoffermentation.Thehigheralcohols,col Iectivelycalledfuseloils,arereallybyproducts,al thoughtheyareproducedbyreactionpathways similartothoseresponsibleforethanolproduc tion.Increasedlevelsoffuseloilsareobtained whenfermentationtemperaturesarehigh,when yeastgrowthisexcessive,whenhighlevelsof aminoacidsarepresentinthewort,orwhen ethanollevelsarehigh. Thethresholdlimitforethanolisfairlyhigh, at14partsperthousand,butthisisobviously muchlowerthantheconcentrationnormallypres entinbeer.Thresholdlevelsforthehigheralcohols aremuchlower,rangingfrom1.5partsperthousand forisopropanol,downtolessthan100partsper millionforisoamylalcohol.Further,individual higheralcoholsmaybepresentbelowtheir

thresholdvalues,buttheircollectiveeffects maystillbedetectable. Naturally,alcoholicflavorsareverydesirable inbeer!However,thedesirableleveldependson theparticularbeerstyle.Ethanollevels,ofsay6 percent,aredefinitelynotsuitableinmildales,for example.Higheralcoholsshouldnotnormallybe detectedinlightlagersandPilseners.Thesefusel oilsaregenerallymoredesirableinalesthanin lagers,althoughtheyshouldbeclearlydetectable inbockbeers.Barleywinesarebeerscharacterized bythevinouscomplexityconferredbyhighalcohol contents. Theamountofethanol,andhenceitsflavor contribution,isdeterminedbythetotalamountof fermentablematerialinthewort.Simplyselect theoriginalgravitytotheproperrangeforthe styleofbeeryouarebrewing,andtheethanollevel willbecorrect,providingyouryeastishealthy. Finishinggravitiesshouldbeaboutonequarterof thestartinggravity;ifyoucannotgetthislow, thereissomethingwrongwithyouryeast,andyou shoulduseafreshsample. Ifyougetdownmuchlowerthanonequarter gravity,youareeitherusingtoolowamaltto sugarratio,oryouhaveawildyeastpresentin yourbrew.Iftheformer,uselesssugarnexttime. Ifthelatter,thenthrowthebeeraway,thoroughly sanitizeyourequipmentandusefreshyeastnext time.

Astringent
ByGregNoonan
Bitternessisoneoftheprimaryflavorcharac teristicsinbeer.Astringency,ontheotherhand,is entirelyundesirableinanybeer.[SeeStyleGuidelines foracceptabilityDT.] Bitternessisperceivedbystimulationofspe cifictastereceptorsbelowandonthebackofthe tongue,andintheaftertaste.Astringencystimu latesfreenerveendingsthroughouttheoralcav ity.Itisperceivedasmouthfeelratherthanflavor, andismorecloselyrelatedtopungent,alkaline, mouthcoatingmetallicandpowderysensations thanitistobitterness.Astringencyisnotfoundin abeersaroma,butinthedrinkingandtheafter taste. Astringencydoesnotmeaneithersournessor

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tartnessthatisunpleasant.Itismouthpuckering, dry,membranecontractingsensation.Itmaybe stronglytannic,vinegarishorintenselytart.Un ripefruitandchewedgrapeskinsgiveastringent reactions.Theintenselyacidictastecanbeexpe riencedbyanybrewerwillingtosamplethetrub scumthrownupbyakraeusenfermentationhead. Bacterialcontaminationofthefermentation oragingbeercancauseastringency,usuallywith thevinegarflavorindicativeofaceticacidbacte

shreddedhuskscausemelanoidinandphenolic astringency.Lessreadilypinpointedastringency maybecausedbyalkalinemashorspargewater, orveryexcessivesparging.Again,verydry,linger ingastringencyontheroofofthemouthandinthe throatsuggeststhissource. Whereastringencyisencountered,reviewthe beersflavorprofileanditsbrewing.Ifitseemsto originatebyafaultyprocess,useaccompanying cluestodetermineitsorigin.

Carbonation
ByGrosvenorMerleSmith
Carbonationisliterallythebreathoflife,fora flatbeerisadeadbeer.Visuallyourdrinkbecomes moreexcitingwithbubblestrailingupthroughthe beertothesurface,formingalusciouscreamy head.Raisingtheglass,wefindthatthisrelease ofcarbondioxidecarrieswithitabarrageofvola tilearomatics.Evenbeforetastingwearegivenan excitingpreviewofwhatistocome.Nowinthe mouth,bubblestitillatethepalate,enhancingthe flavorsensationandmakingtheexperiencemore refreshing. Beerissomewhatcarbonatedafteranormal nonpressurizedfermentation.Ashomebrewers usuallywewait,allowingthebeertogoflat, ensuringaconsistentpointatwhichwecanadda certainamountofingredientstoresultincarbona tion.Beforekeggingorbottling,thebrewisprimed withmorefermentablesugarscreatingacarbona tionpressureinthefinalproductofapproximately 21/2atmospheres. Inserving,wewouldlikethebeer,oncethe initialexcesspressureisreleased,tolosetheCO ataslowrate,creatingasparkleinthebodywhile maintaininganappropriatehead.Therearea numberoffactorsinvolvedinaccomplishingthis. First,letsmaketheassumptionthatthebeerhas beenprimedwiththecorrectamountofsugarsto givethedesiredcarbonationinitially.Obviously, toolittlewillresultinaflatproduct,whiletoo muchresultsinovercarbonation. Whenabeeristappedoropened,theambient pressureisloweredandtheCOstartstocomeout ofsolution.Bubblesformandrisetothesurface,

rialactivity,orafruityodor.Lacticacidbacteria thatarethecausegenerallyformadetectable rancidbutterdiacetylsmell.Contaminantorigi natedsournessisusuallydistinguishablebyac companyingoffflavorsorodors. Morecommonly,astringencyisasymptomof illconsideredformulationorprocessing.Worts thatlackunfermentablesugarshavenobalancing maltinessorsweetnesstomaskastringency. Whenastringencyisfromthehops,itisalways morenoticeableinpale,drybeersthaninricher, sweetertypes.Excessivehoppingwillalwaysgive polyphenolicanthocyanogenicastringencyin overattenuatedbrews. Poorseparationofthetrubfromanyfermenting beershouldbesuspectwheneverastringencyis encountered.Thebrownscumthrownupduring vigorousfermentationislargelycomposedofin tenselybitterphenolichopandmalthuskresi dues.Thesemaybereabsorbedbythefermenting beeriftheyarenotinsomemannerseparatedfrom it.Separationmaybedonebysimplylettingit sticktothetopofanoversizedfermenter,orby removingitbyskimming,orblowingoff. Dry,huskybitternessingrainbrewedbeersis usuallytheresultofoverzealouscrushing.Torn, 36SPECIALISSUE1987ZYMURGY

wheretheyfloatandcreateahead.Smaller bubblesinitiallycomingoutofsolutiontendto bleedofftheCOmoreslowlyandproduceafiner, morelastinghead.

Highmolecularweightproteinsarepredomi natelyresponsibleforthiseffect.Thefundamen talsourceoftheselargeproteinsismalt;therefore, thisisonereasonrecipeswithahigherpercentage ofmaltwilltendtohavesmoother,creamierheads. Anothersourceisisohumulones,thebitter, watersolubleisomerizedalphaacidscreatedby boilinghops.Isohumulonescreateastrongcling ingorlacingeffectinthehead.Wheatmaltand unmaltedadjunctsalsoarerichinhighmolecular weightproteins,whileovermodified,suchasEng lish2row,orunderkilnedmaltsarelow.Itfollows thatextendedenzymicmolecularbreakdowndur ingmashingwillcontributetoapoorerhead. Nitrogenisanotherimportantcontributorto smallbubblesandacreamyhead.Itreadilyforms complexcompoundscalledproteosesthat,when notcombinedwithpolyphenols,contributein muchthesamewayasthehighmolecularweight proteinstothebubbleandfoamquality. Nitrogenisavailableinthewortthroughthe organiccompoundsusedtocreateit;principally malts.Boilingthewort,whileproducingisohumu lones,willdepletethenitrogen.Somebrewers,no tablydraftGuinness,willactuallycarbonate usingsomenitrogen.Homebrewerscanmakevery smallbubblesintheirbeerwhenkeggingbytap pingandnitrogenizing.

Theoretically,wenowshouldhaveanicely carbonatedbeerwithalonglastingcreamyhead. Therecipeisofalowrefinedsugartohighmalt ratiowithsignificanthops.Bubbles,however, leadatentativeexistenceandonceformedmay bedevastatedbyanumberofthings. Cleaningagents,oilsandgreasecandestroy foamstabilizingcompounds.Incorrecthandling eitherduringbrewingorservingisthemostob viouswaytointroducethesesubstances.Old degeneratingorautolyzedyeastreleasefatty acids.Maltfatsaredrawnoutofamashbyover spargingwiththefinalrunningsreducinghead retention. Otherobservationshavebeenmaderegarding carbonationandfoamstability.Elevatedvolume ofhigheralcoholswillreduceheadstability,aswill anexcessivelyrapidfermentation.Homebrewers shouldbeconsciousofappropriatefermentation temperatureswhichcanenhancerapidfermenta tion. Whataboutgushing?Well,theassumption stillisthatthebeeriscorrectlycarbonated.A numberoffactorscontributetogushing.Wet harvestedbarleyscreateacompoundcalledfusar iumduringthemaltingprocessthatisinstrumen talinprovokingsomegushingproblems.Home brewerscanbetherecipientsofsuchproducts. Excessironorprecipitatesofexcesssalts,such ascalciumoxalate,willpromotegushing.Certain isomerizedhopextractsprovokegushingeven thoughhopsgenerallyhaveantigushingqualities. Forthemostpart,gushingproblemsforthehome breweraretheresultofbacterialcontamination and/orcertainoxidationproducts.Excessgasses areproducedinconjunctionwiththebreakdownof foamstabilizingcompounds.

CookedVegetables
ByKathrynWord

Cookedvegetableflavorisanunfavorable characteristicinbeer.Itisoftenmorespecifically describedascookedcorn,cookedcabbageorcooked broccoli.Thisflavorshouldbecarefullydistin guishedfromarottenvegetablenotethatindicates SPECIALISSUE1987ZYMURGY37

oxidation,orafresh,rawvegetablecharacter whichisapleasantflavorattributedtohops. Cookedvegetableflavoriscausedbysulfur containingcompounds.Itisprimarilyperceived byaromaandtoalesserextentbytaste. Inhiscomprehensivereviewofthethreshold offlavorcomponentsofbeer,M.Meilgaardidenti fiedthreecompoundsthatcauseacookedveg etableflavor.Thesecompoundsandtheirthresh oldvalueinbeerarediethylsulfide,1.2ppb; dimethylsulfide,50ppb;diisopropylsulfide,20 ppb. Itisimportanttopointoutthatthethreshold valuesofthesecompoundsareverylow,indicating thatthepresenceofonlyaverysmallamount wouldcauseaflavoreffect. Aprimarysourceofcookedvegetableflavoris themaltormaltextractusedinbrewing.Vari ationsinthemaltingprocessmayenhancethede velopmentofthisflavor.Homebrewerswhoare

Diacetyl
ByNormanSoine
Diacetyl,oneofaclassoforganiccompounds knownasvicinaldiketones,isanessentialflavor componentofbeer.Mosttasterscandetectlevels inexcessof0.15ppminmosttypesofproducts,but itcanberecognizedaslowas0.05ppmindelicately flavoredpalelagerswhereitspresenceisun maskedbytheabsenceofhighlyflavoredcompo nentssuchasmelanoidins. Diacetylisrecognizedbyabuttertobutter scotchflavoroftenaccompaniedbyasensationof sIicknessonthepalate.Althoughopinionvaries, mostpeopleagreethatlowlevels(0.1ppmorless) contributetoafullnessofcharacterinthebeer. Diacetylinbeerscanbegeneratedintwo ways:byyeast,asanormalfermentationbypro duct,andbybeerspoilagebacterialinfection. Yeastproducesdiacetylfromsugarsviapy ruvateandacetolactatemetabolicformations. Diacetylisproducedinlargequantities,oftenex ceeding0.5ppm,duringtheearlystagesoffermen tation.Asthefermentationprogresses,theyeast assimilatesthediacetyl,convertingitmetaboli callytoacetoinandfinally2,3,butanediol,acom poundwithahighflavorthreshold. Fermentationconditionsthatinfluencediace tylproductionandreductionbyyeastincludeyeast strain,wortcompositions,andmostimportantly, temperature,storagetimeandamountofyeastin suspension. Extendedwarmertemperaturesduringfer mentationstendtoreducediacetyl.Ales,being fermentedatelevatedtemperatures,arelessapt tobeaffectedbyyeastproduceddiacetyl. Wortswithhighadjunctratiosofsugar, unmaltedgrains,grits,starches,etc.,tendtopro ducehigherdiacetylIevels. Thegeneticallyinheritedflocculationcharac teristicsofyeaststrainsandtheinfluenceofwort constituents(suchascalciummagnesiumand sodiumionconcentrations,presenceofactive,fer mentablesugargeneratingenzymes,available nitrogenlevels)astheyaffecttheflocculation characteristicscanalsoaffectdiacetylremoval.

experiencingdifficultywiththiscookedvegetable flavormayfindthesimplestmethodofcorrective actionissimplytouseahighqualitybrandof extract.Iftheflavorpersists,brewingprocess modificationsmaybenecessary.Alongerwortboil mayeliminatethesulfurcompoundsbyvolatiliza tion. Bacteriamayalsoproducesulfurcompounds responsibleforcookedvegetablefavor.Wortin fectionmaybeasourceofsuchbacteria.Bacterial contaminationinyeastisanothersource.The practiceofusingyeastseveraltimesmayintro ducebacteriaandcauseeventualflavordegrada tion.Usingapureyeaststrainandbrewingprac ticesthatensuresterilityareusefulstepstoelimi natethedevelopmentofcookedvegetableflavorin beer.

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Earlyfermentationcooling,especiallywhen coupledwithpostprimaryfermentationfining, canresultinhigherdiacetyllevelsbyvirtueofre ducedcontactofbeerwithrapidlysedimenting yeast.

Agitatedfermentationsdecreasediacetyl rapidlybyinducingincreasedsurfaceareacontact withwhatmayotherwisebesedimentedyeast. Kraeuseningthebeerupontransfertostorage (10to15percentof8degreePlatogreenbeer,OE 12degreePlato)amongitsotherbenefitsprovides fermentedbeerwithactiveyeastinsuspension, effectivelyreducingdiacetyllevels. Itshouldbenotedthatagitatedfermentations andkraeuseningcanleadtothedevelopmentofa slightappleyorcideryacetaldehydecharacter. Theprimebacteriologicalgeneratorofdiace tylisthebeerspoilageorganismPediococcus damnosus.Somesubspeciesoflactobacillusalso havebeenfoundtobeproducers.Pediococcus (formerlyknownassarcina)seemstogrowmost rapidlyduringthelaterstagesoffermentation, butcanbefoundinstorageandfinishingbeeras well.Theorganismappearstofavorcolocation withsedimentedyeast,whichcanresultinexten dedproductinfectionshouldcontaminatedyeast becollectedandusedforsubsequentpitching. Thereisnoremedyfortreatingbeerinfected withviablediacetylproducingbacteria.Previ ouslymentionedconceptsindiacetylcontroland reductioncanbesuccessfullyappliedwhenoneis mindfulofthefollowing. Ingeneral,mosthomebrewersdonotemploy sophisticatedfermenterattemperationdevicesor techniques,butratherallowambientconditionsto prevail.Thisusuallyresultsinhigherfermenta tiontemperatures,whichinturnfavornotonly productionbutassimilationofdiacetylbythe yeast.Hence,verylowdiacetyllevelsatthecon clusionofprimaryfermentationshouldresult. Ayeastgenerateddiacetylpresencecanstill

develop,however,throughilltimedpostprimary fermentationproductprocessing.Theyeastcan notbeallowedtoagainproducediacetylandthen beremovedfromsuspensionsorapidlythatsubse quentassimilationisimpaired.Therefore,avoid conditionswhereyeastisprovidedwithbothstim uliforactivity(aeration,foodprimings,wort, kraeusen)andimmediaterapidremovalfromsus pension(finingsaddition,rapidchilling). Pediococcusandlactobacillusinfectionsmaybe preventedbythoroughcleaningandsanitizingof brewingequipmentandworkareaswithspecial attentiongiventoyeaststoragerelateditems. Differentiationbetweenyeastandbacteria generateddiacetylpresencesisnoteasyforthe homebrewerwholacksbothmicroscopeand theabilitytoconductplatecultureevaluations.Use yeastsourcesassuredtobefreeofspoilage organismcontaminants,orsimpleyeastwashing,as outlinedinthefollowingDMSmonographshouldbe helpful.

DimethylSulfide(DMS)
ByNormanSoine
Dimethylsulfideisavolatilesulfurbased organiccompoundwhich,whenpresentinexces siveamounts,contributestobeeraflavorand aromavaryingslightlyincharacterwithintensity fromcookedcorn,celeryorparsnipliketoalmost shellfishoroysterlikeinhighconcentrations. Generallyfoundinverylow(partsperbillion) amounts,thisflavorcomponentisusuallyfirst perceivedinbeveragearoma,thethresholdbeing about30ppb. Levelsofperceptionwillvarywithindividuals butitspresenceinlargerquantitiesgivesanim

SPECIALISSUE1987ZYMURGY39

pressionofwhatmostwouldcharacterizeasanoff aromaoroffflavor.Itisoftenfoundtobeoneofthe subtlecomponentsofwhatisreferredtoas Hausgeschmackorhousecharacter,inwhich caseallproductsproducedbyabrewerwillcontain tracesofthecompound.This,inturn,indicatesa consistencyofsource. Thepresenceofthiscompoundinbeercan stemfromtwosources:bacterialinfectionofwort, and/orinefficienteliminationorinadvertenten trainmentofnormallyoccurringDMSduringbeer processing. ThemajorsourceofhighlevelsofDMSis usuallyattributabletothepresenceofaninfecting bacteriaObesumbacteriumProteus,commonly referredtoaswortbacteria.Thisorganism, whichgeneratesDMSasametabolicbyproduct,is sometimesfoundeitherininadequatelysanitized wortreceiversorfermentersandassociatedtrans ferlines,pumps,sightglassesandCOcollection lines,orintrubmixedwith,andinfecting,coI lectedyeastthatistobesubsequentlyrepitched. Primeconditionsforthebacteriasactivity existduringtheveryearlieststagesoffermenta tionwherethepitchedwortpHisgreaterthan4.5. Conditionssuchaslowpitchrateorlongyeastlag phasecanallowsubstantialgrowthresultingin thedevelopmentofsignificantamountsofDMS. ThesecondlikelysourceofDMScharacterin finishedbeerisrelatedtoprocess.DMSisnor mallyfoundinthebrewingprocessbyvirtueofthe presenceofitsprecurser,Smethylmethionine,an aminoacidtype,inmalt.Smethylmethionine (SMM)isenzymaticallyformedingrainduringthe germinationprocess. DuringkilningofgreenmaltsomeSMMishydro lyzedintoDMS(mostofwhichislostbyevapor ation)andhomoserine(HS),anaminoacid.Aportion DMSisoxidizedtodimethylsulfoxide(DMSO). DuringthemashingprocessmoreSMMishydrolyzed toDMSandHSwithasmallportionofDMSbeing oxidizedtoDMSO.Duringkettleboilthemajorityof DMSpresentplusmostgeneratedbycontinued SMMhydrolysisislostduetoevaporation.Again,a portionofresidualDMSisoxidizedtoDMSO.Inthe fermentationstageDMSOisreducedtoDMSbythe yeast,andvirtuallyallDMS,frombothSMM hydrolysisandDMSOreduction,ispurgedfromthe SPECIALISSUE1987ZYMURGY40

fermentingbeerbyC0evolutionleavingonlytrace amountsgenerallybelow50ppb.Insystemswhere COiscollectedforreusetoproducecarbonation, andwhereCOscrubbinganddeodorizingsystems areeitherinadequateorinefficient,COborneDMS (andothervolatiles)canbeintroducedintowhat wouldotherwisebeaveryacceptableproduct. Forthehomebrewer,DMScanbeavoidedina numberofways.First,cleanandsanitizeallbrew ingequipmentthoroughly.Cleanandsanitizeany workareasthathavereceivedwortspillage.Boil wortforaminimumofonehour,especiallyifcanned extractsareused.Ifonecollectsyeastforrepitching andwishestodestroyanysuspectedbacteriological infection,onemayelecttowashtheyeast. DothisbyreducingthepHofamagnetically stirred,icewaterbathcooledbeakerofyeast slurryto2.2withthedropwiseadditionoffood gradeconcentratedphosphoricacid.(NOTE:Thisis astrongacid.Careinhandlinganduseofproper personalprotectiveequipment,includinggloves, faceshieldand/orsafetyglassesisessential.) MaintainthispHforatleastthreehoursbutno morethanfourhours.Dothisprocedureimmedi atelypriortopitchingsothatyeastviabilityisnot impaired.Theobviousalternativeistonotuseany yeastsuspectedtobebacteriologicallyinfected. Reduceyeastlagtimesbypremixingyeast withretainedwort(trymakingabrewaheadof timeandfreezingthewortinonequartplastic containers)andthoroughlyaeratingonedayin advancetobringtheyeasttoanactiveconditionby pitchingtime.Rememberthattheearlierthe fermentingwortpHdropsbelow4.5,themore protecteditwillbefromtheinfluenceofwort bacteria,ifpresent. CorrectiveandpreventativetreatmentofCO scrubbingproceduresarenotdiscussedherebe causesuchactivitiesaregenerallyfoundonlyin commercialbreweriesandarebeyondthescopeof mosthomebrewingefforts.

FruityEstery
ByDavidLogsdon
Estersformedinbeerarearomaticcompounds identifiedasfruityandesteryathighlevels.Atlower levels,estersbecomepartoftheoverallflavor

Profile.Estersarehighlyaromaticandthearomais sometimesdescribedasbananalikeorgrapefruity. Estersaredevelopedindifferentways.Some yeaststrainsproducemoreestersthanothers,and

higherlowerpitchingratesproducemoreesters.High Lowamountsofaerationatthebeginningoffermen tationproducemoreesters.Thefermentation temperaturealsoaffectsesterformation.The higherthefermentationtemperature,thegreater theesterformation.Highgravitybeersgenerally havemoreesterformation. Nearly100esterscanbeidentifiedinbeer. Ethylacetateisanestercommonlyfoundinbeer. Also,isoamylacetate,2phenylandisobutylcanbe foundatvariouslevels. Thetastethresholdsvarywithdifferentes ters.Ethylacetateat30ppmcouldbeconsidered thelikelythresholdformostpeople. Thecontributionofesterstobeerisimportant. Dependingonthetypeandstyleofbeer,moreor lessesterformationisdesired.Generally,drier, lighterbeersarelowerinesterformation,and richer,sweeterbeershavehigherlevels. Theamountofesterformationinbeercanbe controlled.Temperaturesduringfermentation arecrucial.Alesfermentedinthelowsixties shouldbelowinesterformationandhighiffer mentedinmidseventiesorhigher.Lagersfer mentedatfiftydegreesorlowershouldhavelow esterformation.

Barleyisamemberofthegrassfamily,and thusitisnotsurprisingthatgrassyflavortones canarisefromgrains.Becausethiseffectisun commonithasnotbeengivenmuchattention. Nevertheless,itclearlyarisesfromunfavorable metabolicactivityofvariousmicroorganismsand highmoisturemalt. Mustysmellswillbedetectedinthemalt.Various compoundsaremostlikelyinvolved,butthemost importantisthealdehydecalledHexenal(more preciselycis3Hexenal).Itsflavorthresholdislow approximately.02ppm.Itissometimescalledthe trueleafaldehydebecauseofitsflavor characteristics. Grassytonesareunfavorableandreflectcare lessbrewingpractices.

Thebestpracticalmeasureforavoidinggrassy flavorsinvolvestheproperstorageofmalt,which, likehops,isaperishableproduct.Hightemper aturesandhumidconditionsshouldbeavoided. Malt,giventime,willabsorbmoistureuntilit reachesanequilibriumwithitsenvironment. Maltthathasbeengroundwilldothisvery quickly,andisveryhardtostorewithoutdeterio rationtakingplace.

Grassy
ByGeorgeJ.Fix
Flavortonesreminiscentoffreshlycutgrass havebeendetectedinbeer,althoughtheirpres enceisnotverycommon.Theyarebestdetectedby theirunmistakablearoma.

Husky/Grainy
ByGregNoonan
Huskinessandgraininessareamongthepo tentialflavorsthatmaltandcerealadjunctscan contributetobeer.Grainflavorsmayconstitute

SPECIALISSUE1987ZYMURGY41

partoftheflavorbandofagivenbeerandbein harmonywithitsoverallflavor.Agrainnoteina beerisnotnecessarilyadefect.Theflavorisoften detectableincommercialbeerwithahighcorn adjunctcontent.Huskiness,ontheotherhand,is harsher,unpleasantandalwaysaflavordefect. Bothhuskinessandgraininessaremorelikely tobeperceivedbytastingthanbyabeersaroma bouquet,althoughstalingbeeroftenhasagrainy smell.Grainlikeflavorsinaspoiledbeerare usuallymaskedbycardboardyandpaperytastes. Bothgrainyandhuskyflavorscanbesampledby tastingpalemalt.Followingwithcrystalorcaramel maltpointsthemupevenmore.Thehighlykilned, essentiallysaccharifiedmaltshavelessrawgrain characterthanisexperiencedinthechewingof brewersmalt.Thelongeritischewed,themorethe initialflourlikeandcerealflavorsgivewaytodrier, bitter,mouthcoatinghuskiness. Huskinessisevenmoreevidentinthetasteof thespentgrainsaftersparging.Itisaflavorthat thetasterwillrecognizeeverafter,andonethatno brewerwouldwantinthebeer. Extractbrewersdonotfacetheseflavorproblems solongastheybrewwithgoodquality,reasonably freshproducts.Grainyandhuskyflavorsaremore oftenhazardsencounteredbygrainbrewers.Quality controlproblemsinmaltcrushing,mashingand sparginglauteringmaygiverisetobothflavorsin afinishedbrew. Homebrewerswhomash commonlyemployCorona typegrainmills.These requireagrindingsetting thatjudiciouslybalancesa reasonablyfinegristagainst severeshreddingofthe hulls.Tearingthehusksis inevitablewithsuchmills.It must,however,be minimizedorhuskyflavors willmarthebeerflavor. Grosslyinadequate crushing,ontheotherhandleavesgritstoolargeto beconvertedbyamylolysisinthemash.Theseare atriskofsubsequentdecompositionthatcauses starchy,flouryflavorsandprematurestaling. SPECIALISSUE1987ZYMURGY42

Cerealflavorsmayalsodevelopasaresultofmash procedures.Carelessnessduringthewettingofthe gristcancausestarchtoball.Theresultingcomplex polysaccharideballscanpassthroughsaccharification unconvertedandgivesimilarlystarchyresults.Like wise,inadequatestarchconversioncausedbyimprop erstriketemperature,poortemperaturedispersalor grosslyimproperpHwillcausegraininessinbeer. Grainflavorinamaltybeermaynotbeobjection able.Graininessseldomdominatesabeersflavor profile,andtendstobelessaproblemforgrain brewersthanhuskiness. Huskyflavorsmaynotbecausedonlybyover zealouscrushing.Whereveramashisdirectfired andgristisallowedtoburnontheheatedsurface, harshtanninswillbeleachedintotheextract. Decoctionsareespeciallysusceptibletothisproblem fromthepointatwhichheatingisbegununtilboiling ensues.Decoctionmashinggenerallyextractsmore huskfractionsthanothermashingtechniques.With care,thisneednotcauseaproblem,however. MashandspargewaterpHaremorecommon causesofhuskinessinallgrainhomebrew.The morealkalinethepH,themoreharshandhaze formingpolyphenolsthatwillbeleachedfromthe husks.Theseoxidizeduringfermentationand agingtostronglyastringenttannins. Wherehuskinessisdetectedinabrew,mash andlauterrunoffpHshouldbemonitored. Spargingshouldcease,orthespargewaterbe treatedwithcalciumsulfate,whenevertherunoff pHrisesabovepH6. Huskinesscanusuallybecontrolledbyproper crushingofthemalt,andbymaintainingmashand spargewateraciditywithintheacceptablepHrange.

LightStruck
ByFredEckhardt
Lightstruckisanolfactorybasedtasteper ception,havingthecharacteristicsmellofaskunk. Itisinthesulfuryareaofthetasteclassifications. Themajorconstituentisthesulfurcompound,3 methyl2butene1thiol.GeorgeFixtellsmethe thresholdhasbeenvariouslyratedat0.1to1.0

ppb.Dr.MortonMeilgaard,apioneerwhohas donemuchresearchinthefieldofbeerflavor,feels

thatallthiolmeasurementsaresuspect,andits thresholdcouldbelowerthanrated.Itdoeshave powerfulflavors. ByRaoPalamand Thelightstruckorsunstruckflavoralsois relatedinsomecases,tothehoppiness,especially Metallicflavorinbeerisasensationproduced inthoseEuropeanimportsingreenbottlesthat bycertainchemicals.Itcanbecharacterizedasa havebeenexposedtofluorescentlight. harshandunpleasantnoteproducedtypically Onebrewertoldmethathisdaughterper whenourtastesensorscomeincontactwithcer ceivedlightstruckasafriendlycharacteristicof tainmetals,notablyiron. Eurolagers.Shedidntlikebeerunlessithadthat This,sensationwasoriginallythoughttoaffect character,andwhenmyfriendexposedsome onlythetastesensors.Itisnowknowntoplaya greenbottledbeertosunlightforanhourshewas broaderrolethatincludestheeffectproducedon delightedwiththeresult! odorreceptorsaswell.Imagineexaminingthe Sunlighthasaverydeleteriouseffectonbeer, odorofarustynailaswellasitstaste. afactbrewershaveknownforwelloverahundred years.Thiscomesmostlyfromalteringthehop flavorstosulfurycompounds.,Beerinclearglass bottlesismostaffectedbysunlight,thoughbeerin greenglassbottlesisalsosusceptible.Ithasbeen foundthatfluorescentlightisperhapsevenmore damagingthansunlight. Somebrewerieshelpprotecttheirbeer againstsomelightdamagebyusingpreisomerized hopextractinsteadofregularhops,pelletsorhop extract.Preisomerizedhopsarelessproneto breakdownintoskunklikearomas. SPECIALISSUE1987ZYMURGY43

Amberbrownbottlesarethebestprotection againstlightdamage.Onerarelyseesgreen bottlesinEurope,andoneneverseesclearbottles there. Thelightstruckflavorismostlyperceivedas skunkiness,andeasilyidentifiedassuchbysome. Forothers,however,itcanbequiteconfusing,and somefolksneedtobehammeredwithit.Ihave foundthatadvancedskunkinessisoftenaccompa niedbyasedimentofflakesthatiseasilydis turbed.Ifyoufindsuchabottle,samplecarefully. Therealsunstruckflavorofskunkinesswillbe "hammered"in. Onesampleisenoughtosensitizeeventhe mostjadedolfactorysensors.Standagreenbottle ofanylesspopularoftheGermanimportsin fluorescentlightforaweekortwo,orinsunlight, chill,andPrositUgh!

Metallic

Moldy
ByGregNoonan
Moldinessisaclearlyrecognizableflavor. Thankfullyitisnotacommondefectinbeer.Itis evidencedbyacellarlike,dampearthorrank, cabbagyodor.Thesmellisusuallymorepro nouncedthantheflavor,whichmaybewoodyor sour. Inflavorprofile,moldinessisgroupedwith stalingcharacteristics(seeBeerFlavorTerminol ogybyMeilgaard,DalglieshandClapperton, 1979).Oxidation,skunkiness,papery,cardboardy andleatheryspoilageareclassifiedassimilar qualitydefects.Mild,barelydetectablemustiness thatdevelopsinabottledbeerisanagingdefect causedbyacomparativelyslightcontamination. Whereitispronounced,moldinessmustinessis theresultofseriousfungalcontamination.The contaminationmaybearesultofairbornefungi,or fromequipmentorpackagingthebeerhascon tacted. Molds,likeyeast,arefungi.Barley,malt, wortandbeerareidealsubstratesforthegrowth ofarangeofdifferentfungi.Blackbreadmolds, slimesandmildewscanallgrowinwortorbeer. Brewinginadampormustyenvironmentrisks contaminationofthecooledwortorfermenting beerbyanyofahostofairbornefungi. Secondaryfermentationandaginginamoldy smellingcellarriskscontaminationbyreverse passageofatmosphericairthroughthefermenta tionlock(suddencooling)andbycontactofthebeer withexposedfermentersurfaces.Wherethefer

menterscaporstoppersealsagainstitsrimoffers aconcealed,oftenmoistareaforfungalgrowth. Uncappingthebrewforrackingorprimingrisks contamination.Evenastronglyfermentingbeer shouldneverbeuncoveredinadampcellar.Even aftertransfertoamoresterileareatheopening shouldbeeffectivelysanitized. Ifairbornecontaminationcanbereasonably eliminatedastheprobablesourceofinfection, fermentersthemselvesandotherarticlesand equipmentcontactingthebrewmustbesuspect. Insuchcasesmoreattentionobviouslyneedstobe paidtotheirsanitation.Adequatepostcleaning contacttimewitha.05to.5percentsodiumhy pochloritesolution(.33to3fluidounceschlorine bleachinfivegallonsofwater)actsasamosteffec tivefungicide. Themostobvioussolutionisindicatedwhere moldinessisencounteredsporadicallyinbottles fromthesamebatch.Althoughairbornecon taminationatthepointofbottlingmustalwaysbe suspect,morethoroughsterilizationofallbottles shouldbepursued.Promptlyrinsebottlestobe reusedonemptyingthem,andsanitizebywetheat orsoakinginachlorinesolutionbeforerefilling.

Nutty
ByFredEckhardt

Nuttinessisanolfactory(aromatic)sensation, asinBrazilnuts,hazelnutsorsherrylike.Olfac torysensationsareperceivedthroughcytoplasmic extensionsuptothemucousinthenose.Ourhuman olfactoryabilitiesarerelativelylimitedcomparedto othermammalianspecies,butunlikethem,we rarelytakenoteofodors,eventhoseemanating fromthefoodweeat. Actually,ourhumanolfactoryreceptorsarebetter thaneventhoseofoursightandhearing!Ourolfact oryglandcandetectanalmostunlimitednumberof odors.Oursenseofsmellmayactuallybeourbest sense.Sadly,theonlytimewetakeourolfactory sensationsseriouslyisduringtheactualingestionof foodanddrinkwhentheymodifyourtastesensa SPECIALISSUE1987ZYMURGY45

tionstoaperceptionofwhatwemayactuallybe tasting. Nuttinessisjustsuchanelement.Generally

speaking,nuttinessisconsideredanegativeflavor characterinbeer.Itmayalsobeperceivedas walnut,coconut,beanyoralmondy.Onlythe latter,andsherrylikemaybeviewedaspositive flavorelementsinbeer,andthoseveryseldom. Nuttiness,inflavorsensation,usuallyisthe resultofoxidation,orprolongedoverheatingdur ingtheagingprocessorafterbottling.Itcanbe prevented,oratleastminimized,byexcludingair fromthesecondaryoragingcycle.Leaveyourbeer alonewhileitisaging,andavoidaeratingyour beerwhenbottling(injectingbottleswithCOgas beforefillingthemcanbehelpfulbutisalotof effort),andavoidprolongedexposuretoheatatall times.

Oxidation
ByDaveSchroedl
Theflavordescriptorsforoxidationdiscussed hereareoxidizedstale,sherrylikewineyandrot tenpineapplegarbage. Theoxidizedstaleisdescribedascardboard, paperandwetpaper,andisperceivedbothin aromaandflavorbymouth(FBM).Sherrylike wineyisdescribedasbrandy,prunes,plums,rot 46SPECIALISSUE1987ZYMURGY

tenapple,cider,sourwhitewineandoverripe fruit.Thischaracteristicisperceivedinaromabut moreinFBM.Rottenpineapplegarbageisde scribedasrottenvegetable,cannedpineapple, rottensilage,oldtomatoesandoldcelery.This characteristicisperceivedinaromaandmorein FBM. Allthreeofthesedescriptorsareproducedas thebeerages.Theyareinfluencedbytheamount ofoxygeninthepackage,thetemperatureatwhich thebeerpackagedandstored,andbytheamount ofoxygenintroducedinthebrewingprocess. Theoxidizedstaleflavoriscausedbyacom poundcalledTrans2nonenalwithathresholdlevel of.2ppm(threshold=justbarelydetectable). Thesherrylikewineyiscausedbyacetaldehyde (25ppmthreshold)andfurfuralcompounds.The rottenpineapplegarbageiscausedbyhigheralco holsandthesamecompoundsaslistedabove.All oftheseflavorsareunfavorableformostdomestic beersbutaresomeofthepredominantflavorsin importedbeers. Allbeerchangesflavorasitages,sothese flavorscannotbestopped,buttheycanbeslowed downintheirformation.Someofthemethodsto controlthesechangesare: 1. Keepextraoxygenoutoftheprocess, particularlyduringbottlingorkegging;i.e.,purge thebottleswithCObeforefilling. 2.Controlthetemperaturethroughoutthe process.Maintainappropriatefermentationtem peraturesandstoreinacoolenvironment. Warmthactsasacatalystinfurtheringoxidation. 3.Infermenting,useairtrapstoreducethe influxofoxygen. Inconclusion,oxidationisacommonphe nomenoninallbrews.Itcannotbeeliminated,but itcanbecontrolled.

Phenols
ByGeorgeJ.Fix
Avarietyofflavorscanbeproducedbypheno licconstituentsfoundinbeer.Forexample,hop alphaacidsarephenolsandhavetheirownunique flavoring.Inpracticalbrewing,however,itisthe

phenolsthatimpartamedicinechestflavorthat isthesubjectoftroubleshooting."Thesecanbe tasted,yettheyarebestdescribedbysmell. Phenolsarecompoundsthatarebuiltupfrom elementscontainingthefollowingaromaticring:

Figure1 Chlorophenolsareexamplesinvolvingchlo rinesidechains.Someofthesehaveverypowerful flavorswiththresholdsinthepartsperbillion range.Unfortunately,itisnotuncommonforcivic watersuppliestocontaintheseelements;more over,theycanpartiallysurvivethebrewingproc essandbepassedoninthefinishedbeer.Small

mashandsparge.Thesecompoundsaresome timescalledtannins,atermwithoutprecisemean inginbrewingexceptasagenericexpressionfor polyphenols,i.e.,phenolshavingalargenumberof complicatedaromaticringstructures.Theirpri maryrelevanceoccursinthefinishedbeerwhere theycaninteractwithproteinstoformchillhaze andpermanenthaze.Ifoxidizedduringtheprepa rationofhotwort,theycanoxidizefuselalcohols, fattyacidsderivedfromworttrubandisoalpha acidsinthefinishedbeer. Thefinalclassofphenolsimportantto brewing,arethosepurposelycreatedinthefer mentationbyyeast.Strainsdifferdramaticallyin theirpropensitytocreatethesecompounds.Aro maticalcohols,orwhataresometimescalledphe nolalcohols,areexamples.Tyrosolistypical,and hasthefollowingstructure:

Figure2 Formoststrainsofbrewingyeastthisalcohol willbewellbelowitsthresholdof200ppm.How ever,therearesomestrainswherethisisnotthe case,andabitterchemicalflavortonewillbe present. Anotherphenolthatcanresultfromthefer mentationis4vinylguaiacol.Certainyeast strainsmostnotablyvariationsofwildyeast likeS.diastaticusproducethiscompoundfrom minorwortphenols.Thefollowingistypical: residualsfromchlorinebasedsanitizersalsohave beenimplicated. Phenolscanbeextractedfrommaltduringthe

Figure3

SPECIALISSUE1987ZYMURGY47

Atoraboveitsthresholdof.3ppmitwill impartadistinctmedicinalflavortone. Inmostbeersphenolicaromasareunfavor able.ExceptionsincludeWeizen,Dunkelweizen, Weizenbock,andRoggenbier(BJCPcategory15),as wellastheentiretyofBJCPcategory18,andallthe BelgianmembersofBJCPcategory16.Here,special yeastisusedthatyields4vinylguaiacollevels significantlyabovethethreshold.Theresulting clovelikephenolictones,however,arebalancedwith acleanacidityandsignificantCOsnap.This combinationmakesthesebeersrefreshingly deliciouswhentheyareinpeakcondition,and virtuallyundrinkableotherwise.IntheBelgian styles,thespicy,pepperlikephenolicsarebalanced withyeastcreatedesters.Rauchbiershaveasmoky phenoliccharacterandthisisderivedfromthe grainbeingsmoked,andnottheyeast. Thebrewercantakeanumberofpractical stepstoavoidphenolicofftones.First,oneshould avoidwatersuppliesthathaveeventracelevelsof chlorophenols.Second,oneshouldbecarefulwith residualsfromchlorinesanitizers.Manybrewers arenowphasingoutchlorineinfavorofproducts likeperaceticaciditsresidualsaremorenatural tobeer. Excessiveextractionofmaltderivedphenols canbecontrolledwithapropersparge.Ofgreatest importanceistoavoidexcessiveamountsofsparge water,andinparticularthespargeshouldbe terminatedwhenthepHoftheliquidcollected nearsthe5.8to6.0range.Spargewaterwith alkalinityabove25to50ppmshouldbeavoided,as wellasspargingtemperaturesabove167degrees F(75degreesC). Phenolsproducedviathefermentationcanbe avoidedwithproperstrainselection.Itshouldbe notedthatoncewildyeastlikeS.diastaticusare introducedintoabrewingenvironmenttheyare almostimpossibletoremove.Thisisparticularly thecasewithpolyethylenefermenters.Suchfer mentersmayhavetobediscardedtoavoidfurther problems.

ofthefoursixbasictastes(theothersarebitter, umani,fatandsour).Thetasteofsaltisquite difficulttodescribe,buteveryoneisfamiliarwith itstaste,andatouchofitonthetongueisvery

educational.Theperceptionofsaltinessislocalized inthegustatoryreceptorsattheuppersidesofthe frontofthetongue,totherearofthosefor sweetness. Thetasteofsaltistotallyimperceptiblein normalbeer,andanytimeitcanbedetectedit constitutesaflaw,althoughitmaybeanunderly ingfactorinsomesocalledBurtonales. Saltisfoundnaturallyinonlyminisculequan titiesinthecerealsusedinthebeermakingprocess, andIdoubtanycomesfromthehops.Mostsalt foundinbeerisfromthewatersupply,orfromthe wateradjustmentsusedtopreparewaterforthe mashsequence.Itismyopinionthatnoticeablesalt foundinbeeristheresultofthebrewersadditionof thatingredient,amistakefewcommercialbreweries make.

Solventlike
ByTerenceFoster,PhD
Thisisapungent,orevenacridaroma,which isfollowedupbyaharsh,burning(notwarming) sensationonthetongue.Itmaylingerontheback ofthepalateinbadcases.

Salty
ByFredEckhardt
Likesugar,salt(NaCl,sodiumchloride)isone 48SPECIALISSUE1987ZYMURGY

Solventlikeisaverygeneraltermtheflavor couldarisefromanynumberofcauses.Incommer cialbeers,suchflavorshavearisenfromlacquers usedtolinecans.However,themostcommon sourceisthepresenceofethylacetateproducedby abiosyntheticrouteduringfermentation,inwhich ethanolisesterifiedbyaceticacid.Aswithmost esters,ittendstobeproducedinincreasing amountsathigherfermentationtemperatures. Certainwildyeastsarecapableofproducinglarge amountsofethylacetate,especiallyifthefermen tationisaerobic.Thetastethresholdofethyl acetateisonly33partspermillion. Thishastoberegardedasanundesirable flavorcomponentofmostbeers,althoughamounts wellabovethethresholdlevelhavebeendetected inBelgianlambicandgueuzebeers.Thepresence ofasolventlikeflavormaybeacceptableina stronglyflavoreddarkbeer,butcanbeveryob jectionableinpalebeers,especiallyinlightlagers. Ifthesolventflavorarisesfromsomeoutside contamination,suchasreactionofplasticizers presentinplasticbrewingequipment,itclearly representsamajorbeerdefect. Goodbrewingtechniquesshouldpreventany problemoccurringwiththisoffflavor.Ifyouuse plasticequipment,makesureitisfoodgrade,soak itwithasolutionofoneteaspoonwashingsodaper gallonofwater,andrinsewithtwoteaspoonsof chlorinebleachdilutedinonegallonofwater beforeuse. Bescrupulousinsanitizingallyourequip ment,andavoidingcontactwithairateverystage topreventbacteriaorwildyeastfromgettinginto thewortorbeer.Useagoodquality,truebeer

yeast,andcontrolesterproductionbykeeping fermentationtemperaturesfromrisingtoohigh. Thismeansnotabove75degreesFforales,and preferablynotabove55degreesFforlagers,espe ciallythelighter,palervarieties.

Sour/Acidic
ByDavidLogsdon
Sourandacidicflavorsinbeerarereadily identifiablethroughthesouraromaandtartness orvinegarlikeflavors.Thetwomostprevalent souringacidsinbeerareaceticandlacticacid. Bacterialinfectioncansometimesbeidentifiedby turbidityandropinessinbeer. Thesouraromacanbeperceivedasbacteria spoilageofputrefaction.Acidstimulatesthesides ofthetongue;athighacidlevelsstimulationcanbe feltallthewaydownthethroat. Certainyeaststrainsproducemoreacid,giv ingbeeracitrusflavor.Lacticacidproducedby lactobacillusandpediococcusbacteriacanbein troducedbylowmashtemperatures,byairborne infectioninopenfermenters,andbyunsanitized equipmentincontactwithbeerafterthekettle boil. Aceticacidismostoftenproducedbythe bacteriumacetobacterthroughairborneinfection duringfermentationorviatheredeyedfruitfly, drosophila. Theflavorthresholdofacidisapproximately300 ppm. Sourandacidicflavorsaregenerally,un favorable.However,Belgianlambicstylebeers areacidicbecauseofopenfermentationproducing abalanceoflacticacidandfruitysweetnessand tartness.Havingthepropersugartoacidratio createsthebalanceinthisstyleofbeer. Unwantedlacticandaceticacidiscontrolled

SPECIALISSUE1987ZYMURGY49

 bymaintainingpostmashtemperaturesabove 160degreesFandbymaintainingarolling boilinthekettle.Sanitizeallpartsofallequip mentbeforeandafterusenotwhenyouhappento havetime.Thisismoreimportantthananyother partofmakinggoodbeer.Dontuseanyporous containerthatisscratchedenoughtoseewitha magnifyingglass.Useclean,healthyyeast pitchedinrapidlychilledwort.Keepairoffofthe fermentandfinishedbeer.

entsandcomparetheirodors.Thezincsulfate,will screenouthydrogensulfide(HS)andthecopper sulfatebothHSandmercaptans.Youshouldfind adegreeofdifferenceinthearomabetweeneach glass.However,besureyoudontdrinkfromthe treatedglasses. Theprimarysourceoftheseodorcompounds inbeerandalearetheaminoacidscysteineand methioninethatareinmaltandareutilizedby yeastasmetabolites.Theyarehydrolyzedduring mashingandaredegradedbyheatduringprocess ing.Inaddition,brewersyeastsalsoarecapableof metabolizinginorganicsulfur,sulfiteandsulfate, andsomeoftheorganicsulfurcompoundsfoundin hops. For,manyyearstheAmericanSocietyof BrewingChemists(ASBC)underthedirectionof M.Meilgaardhasbeencompilinganextensive SensoryAnalysisadditionforitspublication MethodsofAnalysis.Thisshouldbeavailablein 1987.TheASBChaspublishedaBeerFlavor Terminologysection,(Meilgaard,1979)with14 majorclassesofbeerflavors.Class7,asoutlined here,listsfoursubgroupsinthesulfuryyeasty category. Class7 Subgroup0710Sulfiticsulfurdioxide Subgroup0720Sulfidic 0721Hydrogensulfide 0722Mercaptan 0723Garlic 0724Lightstruck 0725Autolyzedyeast 0726Burntrubber 0727Shrimplike Subgroup0730Cookedvegetable 0731Parsnipscelery 0732Dimethylsulfide 0733Cookedcabbage 0734Cookedsweetcorn 0735Cookedtomato 0736Cookedonion Subgroup0740Yeasty 0741Meaty

SulfuryYeasty
ByE.L.VanEngel
Allbeersandalescontainsomedegreeofcom plementarysulfuryandyeastyodorsandtastes thatattimescanbecomebothpronouncedand mostunpleasant. Todemonstratethepressureoftheseodorsin yourbeerorale,evenwhenovershadowedbyother aromacharacteristics,youcanusetheodor screensdevelopedbyBrennerandLaufer(1972). Tooneofthreeglassesaddafewmillilitersofa1 percentsolutionofcoppersulfate,toanotherglass addafewmillilitersofa1percentsolutionofzinc sulfateandusethethirdglassasacontrol. Filleachglass1/4toI/2fullwiththeproduct beingtested,swirlafewtimestomixtheingredi 50SPECIALISSUE1987ZYMURGY

Thesevariousodorsandtastes,composedof sulfides,thiols(terpenoidsandmercaptans)and thioestersareformed,todifferentdegrees,de pendinguponthemalt,hops,processingproce duresandyeaststrainbeingused.Howthese compoundsareformedandhowtheycanbecon trolledisthesubjectoftherestofthisreport. Duringthebrewingprocess,smallbutdesir ableamountsofsulfurdioxide(SO)areproduced, usuallylessthan10milligramsperliter(partsper millionppm).Becauseittakesover2Omilligrams perliterforSOtobedetectedbyodorortaste, producingasharp,bitingsulfurousodor,theonly effectthisnaturallyoccurringSOhasistohelp retardharmfuloxidativechangesthatimpair freshbeerflavorandshortenshelflife. Therefore,tomaintainasmuchnaturalSOin thebeeraspossible,keepoxygenoutofthewort andthebeerwhenbrewing,exceptforaerating priortopitchingtheyeast.Somebrewersadd additionalSOtobeer,intheformofsulfite,tohelp maintainshelflife.However,ifthetotalSO contentexceeds10milligramsperliteratthetime ofpackaging,anewFederallaweffectiveJan.9, 1987,requiresadeclarationofsulfitecontenton thelabel. Hydrogensulfide(HS),thestuffthatsmells likerotteneggs,isdetectableinbeeratalevelof5 microgramsperliter(partsperbillionppb).Al thoughasmallamountofHSisproducedduring thekettleboil,moreinthepresenceofcopperions, mostoftheHSfoundinbeerisformedbyyeast duringfermentation;theamountcanvarywith thestrainbeingused.Fortunately,almostallof theHSformed,alongwithothervolatilesulfur compoundsthatarepresent,isdrivenoffwiththe

carbondioxide(CO);evenmoreisdrivenoffwith warmeralefermentationsthanwhenmakingcool fermentedlagerbeer. Flushingoutthesevolatileoffaromacom poundsistheprimaryreasonformaintaininglow fermenterbackpressure.Inrarecasesapan tothenateorpyroxidinevitamindeficientwort resultsininterferencewithmethioninebiosynthe sis(Wainwright,1970)andanincreaseinHS formation.Mutantyeaststhathavedefective sulfurmetabolicpathwaysalsocanproduceexces siveamountsofHS.Smellingthegasesproduced byyouryeastduringfermentationshouldgiveyou agoodideaofthesulfurcharacteristicsyoucanex pectinthefinalproduct. Inaddition,severalvarietiesofbacteria,(Zy mononasandPectinatus,gramnegativerodsand Megasphaera,agramnegativecoccusfirstiso latedfromspoiledbeerinFinlandin1984)produce HSinfinishedbeer.Ofcourse,thebestcontrol againstproblemslikethisissanitation. Mercaptans,whichincludethiolsandterpe noids,producesomeoftheworldsstrongestand mostunpleasantodorsoftennoticeableatlevels lessthan1microgramsperliter.Sulfuringhops,a procedurenolongerusedinthiscountry,oftenre sultedintheformationofterpenoidsinthehop oils,producingagarlickyodor,orasmethylhex anethionate,acompoundthathasacabbagelike odorandisdetectableatalevelof0.3micrograms perliter.Mercaptansalsocanbeformedbythein teractionofHSwithotherbeercomponents. However,theonemercaptanodorinbeerthat isthemostfamiliarislightstruckorskunky.This istheresultoflightraysinteractingwithlight sensitivehopisoalphaacidstoproduce3methyl 2butene3thiol(KuroiwaandHashimoto,1961). Thereareatleastthreewaystohelpcontrol thisproblem.Themostcommonandeffectiveisto packagethebeerinbrownbottlesthatscreenout mostofthedamaginglightraysthosethathavea wavelengthbetween400and520nanometers(nm). Ifyoufeelyoumustpackageyourproductin clearorgreenglass,completelyenclosethebottles inthesixpackand/orasealedcase.Finally,you

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canuseareducedisomerizedhopextract,theone hopproductusedinbrewingthatisinsensitiveto photochemicalreactions. Theformationandcontrolofdimethylsulfide (DMS)inbeerhasbeenwelldocumentedduring thepast10to12years(ArnessandBamforth,1982). DMSpositivelycontributestotheflavorofbeerat concentrationsover30microgramsperliterbutcan producecookedonion,cornorshrimplikeoffflavors atlevelsover100microgramsperliter. TheprecursortoDMSinwortandbeer,s methylmethionine(SMM)anddimethylsulfoxide (DMSO),areformedduringthegerminationand kilningofbarleyasitisbeingmalted.Lowmois tureandtemperatureduringprocessingincrease amaltsSMMandDMSOcontentresultingin increasedDMSlevelsinthewort. TheDMSisformedbythermaldegrada tionoftheSMM.Avigorouskettleboilwilldrive offmostofthevolatileDMS,whichhasaboiling pointof38degreesC(100degreesF),thatis formedinthekettle,andashorthotwortholdwill helpreducefinalwortDMScontent. Brewersyeast,varyingwiththestrain,re ducessmallamountsofDMSOtoDMS,whilesome yeastsarecapableofproducingexcessiveamounts ofDMSduringfermentation,resultinginanun palatablebeer.However,undernormalconditions mostoftheDMS,alongwithHSthatisformed, exitswiththeCO. Normallyales,whicharegenerallybrewed withslightlyovermodifiedmaltsandarefer mentedathighertemperatures,containalower levelofDMSthanlagers.Infact,itistheunder lyingdifferenceinDMSodorandtastethathelps distinguishalesfromlagers. Aninfectionwiththewortbacteria,Entero bacter,alsoresultsintheconversionofDMSOto DMSproducingaparsnipscelerylikeodorinthe wortorbeer.Normally,thesmallnumberofwort bacteriathatisusuallypresentisoutgrownbythe yeastanddiesoffasthepHdropsandthebeerfer ments.Theonlycontrolforthisproblemistomain tainasanitarywortsystemandahealthyyeast. InlargebreweriesthatreclaimtheCOfrom thefermentersforrecarbonationduringfinishing andpackaging,itisimperativethattheCObe deodorizedbeforereusetopreventthereintroduc 52SPECIALISSUE1987ZYMURGY

tionofvolatilesulfurcompoundsintothebeer (Morrison,1981).Thisisusuallydonebypumping theCOthroughawaterscrubberandanactivated charcoalfilter.ThesimplestwaytocheckCO purityistobubbletheCOyouareusingthrough awatertrapforabout15minutesandthentosmell andtastethewater. Finally,therearethesulfurrelatedyeasty odorsandtastesinbeerthatdonotrequirean extensiveamountofdiscussion.Fermentingand agingbeerandalewithandinthepresenceof millionsofyeastcellspermilliliterimpartsanor mal,pleasantlowlevelyeasttastetothoseprod ucts.Itisdifferentfromtheyeastodorandtaste offreshbreadbecause,inbaking,theyeastre mainswiththeproduct. However,iftheyeastbeingusedinbeerpro ductionisinpoorcondition,requiringmoretimeto fermentthebeer,andisbeingheldlongerinbeer atwarmertemperatures,flavorchangesforthe worsecanoccur. Yeast,asitautolyzes,ordigestsitselfanddies, releasessomeofthehopresinsthatwereattached tothecells,aswellasexcretesexcessiveamountsof nitrogencontainingcompoundsthatraisebeerpH. Thebeeroralethenbecomesharsherandastringent, anddevelopsaspoiledyeasttastethatisnothardto identify.Thisproblemcanbecontrolledbymain tainingahealthyyeastthatfermentsvigorously, removalofthebulkoftheyeastfromthebeeratthe endoffermentationandadequaterefrigeration.

Sweet
ByFredEckhardt Thesensationwecallsweetisagenuinetaste, orgustatorysensation,oneoffoursixbasicgusta torystimulations,andnotanolfactoryelement (odor),asaremostofourtasteperceptions.Our gustatoryreceptorsreactonlytocertainmole culesthosethatarebothsapid(tastebearing) andliquid.Thereforetheperceptionofsweetisnot actuallyatasteintheusualsense,andforthat reasonitisdifficulttodescribe,althougheveryone isquitefamiliarwiththetasteofsweet.Anyone canreinforcethisperceptionwithatouchofsu crose(householdsugar)onthetongue. Theperceptionofsweetnessisalmostentirely localizedingustatoryreceptors,ortastebuds,

calledfungiformpapilla,atthefronttipofthe tongue.Therearesome3,000similarprotruber ancesonthesurfaceofthetongue,eachofwhichis connecteddirectlytothebrainbyanerve.lnbeer, thesensationofsweetnessordinarilyisimpercep able,oratleastofverylowintensity,unlessthe beerisunbalanced.Forthatreason,sweetnessin beeroftenisnotedasaflaw. Sweetnessinbeeriscausedprimarilybythe reducingsugarsmaltoseandmaltotriose,butalso includingsomeglucoseandfructose.Sucrosealso maybepresent,butitisnotanaturalconstituent ofbeerworts;ratheritistheresultofprimingthe beer,orofsupplementingthenaturalwortof sugars. Glycerineisanothersugarpresentinfinished beer,andisadirectresultoftheferment.In addition,dextrinsaresometimesperceivedas sweet,andinsomecommercialbeersutilizing enzymeadditives,theconversionofdextrinsto sugarsisnothaltedbypasteurizationandthe resultingsugarscontinuetoaddsweetnesstobeer. Somefermentationeffectsmaybeperceived assweetness.Theseincludeoxidationorstaleness thatmayresultinahoneyperception,andof coursemostoftheflavorsweperceiveasfruity haveelementsofsweetnessintheircharacter. Theseincludetheflavorsofapple,banana,black currant,melon,pear,raspberryandstrawberry. Diacetylwilloccasionallybeperceivedassweet,as willcaramelandlicoriceelements.Thosecanall befermentationsideeffects. Themainsourceoffermentableextractin beeristhesugarmaltose,CHO,whichis

formedfromstarchbytheactionoftheenzyme amylase. Thethresholdlevelofsugardetectionina beveragesuchasbeerseemstobefrom0.5to2.5 percent,althoughtheaverageseemstobe1per cent(byweight)formostfolks. Thepresenceofreducingsugarsinbeeris usuallycomplementarytothetaste,unlessthey arepresentinlargeamounts.(Reducingsugars arefermentablesugarsthatareleftoverafter fermentationhasceased.)Ifthathappens,then theymayhaveanegativeeffectontaste.Inmost cases,ifthesugarcanbeperceivedatmuchmore thanathresholdsensation,thenthebeerisdefec tive,butofcoursethereareexceptions,asinthe caseofsamestrongalasanddarkbeers,suchas somebarleywines. Themostimportantcauseofreducingsugars remaininginbeeristhefailureoftheyeastto fullyfermentthem.Thiscanbebydesignofthe brewer,intheselectionofloweralcoholtolerant yeast,oritmaybefromexceptionallyhighoriginal gravity,alsobydesignofthebrewer,usedwitha particularyeaststrain. Topfermentingyeastsnormallyhaveslightly higheralcoholtolerancethanbottomfermenting yeasts,andthecoldtemperaturefermentsinlager beerproductionhavetheeffectofslightlyreducing thefermentabilityofawort. Thelengthoftimeayeastisincontactwith thebeerisanotherfactor.Allinall,thebrewerhas theabilitytocontrolfermentationandthusthede siredamountofsugarinthefinalbeer.Thusany perceptionofsugarthatpresentsitselfastoo muchortoolittleforthestyleandbalanceof beermustbeconsideredadefect. Finally,alcoholitselfcontributestooursensa tionofsweetness.Sweetnessalsocanmaskacid ity,andthepresenceofjustalittlecommontable saltcanenhancetheimpressionofsweetness. Thebrewercancontrolthepresenceofreduc ingsugarsbycontrolofmashingtimesandtempera tures,bytheselectionofyeastandbythestyleof ferment.

MuchthankstoKyleManningandMarkMecordfortheirhelpDTSPECIALISSUE1987ZYMURGY53