When you think of sulfur compounds you most certainly think first of rotten eggs or lit matches. It may surprise you to hear that these compounds actually run the gamut of aroma and flavor from black currant, catty, rhubarb, and creamed corn to rotten eggs, skunky, rotting cabbages, and dirty drains. Is your mouth-watering yet???
Category: Advanced Cicerone Study
Ahh phenols…they really know how to spice things up. But seriously, phenols can add a huge amount of complexity and character to a beer. They give weissbiers their characteristic clove-like quality and give saisons that barnyard, animal, “je ne sais quoi” thing that makes them so delightful. In some cases, they can even break the beer…looking at you chlorophenol. Whether good or bad, phenols are an important component of many styles. Let’s examine a few.Read More
In this section we will cover the category of off-flavors known as organic acids. These are a class of compounds that contain a carboxyl group and impart highly flavorful properties to beer. At lower levels they may present a level of freshness while at high levels they generally indicate the presence of spoilage organisms.Read More
Anyone who has ever experienced the lively fruitiness of a Saison or the deep, rich sweetness of a Belgian Dark Strong then you are in the know when it comes to esters. Read More