Ep 21 - Sensory Part 2 - Key Flavours & Taints - Jethro Duarte-Holman

04/29/24 • 51 min

In part 2 we deep dive into 6 essential flavours and taints commonly found in beer. After this episode, you will be able to:
- Know what they are
- How to describe them
- Where they originate from
- How to remove them (if desired)
Key flavours and taints covered:
🧀 Isovaleric
🗑️ Mercaptan
🧈 Diacetyl
🖌️ Acetaldehyde
🩹 Phenolic 4EP (Honourable mention of 4VG)
👶 Butyric Acid
00:00 Introduction and Overview
00:49 Brewing Trade Advertisement
01:55 Introduction to Sensory with Jethro Holman
02:26 Discussing Common Flavors and Taints
03:30 Isovaleric Acid in Beer
08:12 Understanding Macaptain
17:59 Diacetyl: The Buttery Off-Flavour
26:59 Avoiding Apple Descriptions in Beer Tasting
27:54 Understanding Acetaldehyde in Beer
29:52 The Impact of Oxygen on Beer Flavour
32:49 Trans-2-Nonenal: The Papery Off-Flavour
37:18 Butyric Acid: The Baby Sick Flavor
42:06 Phenolics in Beer: Good vs. Bad
45:51 The Importance of Sensory Training
46:52 Common Mistakes in Sensory Evaluation
49:15 Final Thoughts and Recommendations
💰 Brewing Trade
📧 [email protected]
🔗 Chris' LinkedIn

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04/29/24 • 51 min

The Modern Brewer Podcast - Ep 21 - Sensory Part 2 - Key Flavours & Taints - Jethro Duarte-Holman

Transcript

00:00:12.898

Hello everyone and welcome to the latest episode of the Modern Brewer Podcast with me, your host, Chris Lewington. This is part two of our deep dive into Sensory. in this episode, we're going to talk through seven different flavors and taints commonly found in beer. What How to describe them and where they originate from. Listening to part one isn't actually necessarily essential, but it is highly recommended as it will help you develop methods of actually catching th

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