Flavors in beer. Where they come from and are they positive or not? Part #2.

Hello, friends! Let’s see some beer off-flavors, are you ready?
Last week we met four of the most essential flavors in beer(diacetyl, acetaldehyde, isoamyl acetate, ethyl butyrate) and and if they are good or bad for certain beer style.
Today we will get to know four more off-flavors. This time they will not be very pleasant aromas at all.

So... let’s begin now!

• Mercaptan

Mercaptan is also known as Ethanethyol and Ethyl Mercaptan. It’s a component of the sulphury character of beer. It is an off-flavor when present in excess. And believe me, this is extremely unpleasant. This product is formed in beer during fermentation by the yeast. Also it’s produced by yeast autolysis during beer maturation. It strongly smells like drain gas, and butane like sulphur.

• Lightstruck

Literally skunk aroma. It’s a common off flavor in beers, which were directly exposed to direct sunlight. It’s a general off flavor, but is perceived as a positive character in some brands. The main source of this flavor are the light sensitive hops and their products. It’s very urgent for the bottle to be brown and of course make it possible to not expose the beer bottles to direct sunlight. Clear glass provides zero protection against light. Have you ever wondered why Corona advertisers cleverly suggest you drink their brew with a slice of lime?

• Astringent

Also called Tannic Acid. Actually in moderate or low levels this is a positive mouthfeel attribute, especially in Pilsner beers. In greater amounts it’s a bit harsh and is something similar to chewing a teabag. These flavors are imparted to the beer by polyphenols, which are generally derived from malts and hops. To be fair, I once brewed a beer with very astringent flavor and it surely was very unpleasant.

• Chlorophenol

Chlorophenol is compared to a mouthwash, antiseptic, medicinal or even a hospital. Generally imparted to beer by some external contamination of raw materials, used for brewing, or packaging materials, consisting chlorinated phenols. This may be the result of poor rinsing processes within the brewhouse during the cleaning processes. This problem can also occur in beer delivery lines if they haven’t been washed and disinfected in a good manner.
The existing taint is extremely distinctive to consumers both by Its strong medical and chemical like taste. This is a strict indicator that there is a problem that should be easily identified during sensory quality control in the brewing process.

Well, that’s enough for today. Don’t you think so? Please make sure to show your support for our brewery. We already chose a design trend and very soon we will be ready with the first sketches.
Cheers!