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BJCP - Off flavors
Flash Cards for the off flavors portion of the BJCP class
Question | Answer |
---|---|
A strong, green apple taste to your beer would indicate a presence of what? | Acetaldehyde |
How is astringency different from other off flavors? | As astringency is the puckering of the taste buds, it's a mouthfeel characteristic more than a taste characteristic. |
Name three possible causes of excessive bitterness. | 1) Over-hopping, especially with alpha hops. 2) High concentration of magnesium and sulfates in the water. 3) Oxidation of the beer. |
A buttery taste to your beer would indicate a presence of what? | Diacetyl |
DMS stands for what? | Dimethyl-Sulfide |
A banana taste to your beer would indicate a presence of what? | Esters |
A skunk aroma to a beer indicates a presence of what? | mercaptans |
A beer that smells like band-aids would indicate the presence of what? | Phenols, specifically chlorophenols |
A beer that has a papery/cardboard taste would indicate the presence of what? | Oxidation |
Name other possible phenol characteristics that are seen as acceptable in some beers. | 1) Clove aroma/taste 2) Smoke aroma/taste |
Say you have a beer with a sour taste, but is missing that green apple aroma and/or a vinegar-like taste. What is likely present in the beer? | Lactic Acid |
Is Acetaldehyde ever appropriate in beer? | Yes. It is acceptable in light, standard, and premium American Lagers. |
Is astringency ever appropriate in beer? | No. |
Is bitterness ever appropriate in beer? | Yes. It is acceptable in IPA's, Pale Ales, and English Bitters. |
Is diacetyl ever appropriate in beer? | Yes. It is acceptable in Scotch Ales, Stouts, Pale Ales, Czech Pils, and Oktoberfests, |
Are cardboard-like flavors ever appropriate in beer? | No. |
Are Medicinal/Band-Aid like flavors ever appropriate in beer? | No. |
Are clove-like flavors ever appropriate in beer? | Yes. Belgian Witbier |
Are skunk aromas or flavors ever appropriate in beer? | No. |
Are musty flavors ever appropriate in beer? | Yes. Bier de Garde. |
Are sherry flavors ever appropriate in beer? | Yes. English Old Ales, Barleywines. |
Are yeasty aromas/flavors ever appropriate in beer? | No. |
Are sweet flavors ever appropriate in beer? | Yes. Strong Ales. Low levels of sweetness are acceptable in lambics and light American Lagers. |
What are the causes of acetaldehyde in a beer? | * Premature removal from yeast * Premature flocculation * Oxygen depletion * Improper Sanitation techniques. |
What causes skunkiness in beer? | Exposing beer to ultraviolet rays. Especially if stored in green or clear bottles. |
What are the causes of diacetyl in a beer? | * Premature racking or lagering * Low Fermentation Temperature * Pediococcus * Mutant Yeast |
What are some of the causes of Lactic Acid sourness in a beer? | * Poor Sanitation * Acid causing bacteria such as lactobacillus or pediococcus * Some yeast strains * mashing too long |
What are some of the causes of excessive sweetness in a beer? | * Low attenuation of the yeast. * High temperature mash * Excessive use of crystal malt, maltodextrin, or dextrin malts. * Excessive use of lactose (think milk stouts) * Premature Lagering |
What are some causes of astringency in beers? | * Oversparging * High temperature mash with highly Alkaline water. * Excessive hopping |
What are some of the causes of the presence of phenols in beer? | * The use of tap water * Sanitation techniques that use chlorine * Wild yeast |
What are some of the causes of the presence of esters in beer? | * Alcohols combined with acids at higher temps. * Yeast strains * Higher fermentation temperatures * Higher gravity worts |
A pear taste to your beer would indicate a presence of what? | esters |
If you feel a slickness on the back of your teeth after drinking a beer, that would indicate a possible presence of what? | Diacetyl |
Diamethyal Sulfide can add what flavors to a beer? | Canned corn, cabbage, celery, other vegetal tastes. |
Are DMS flavors ever appropriate in a beer? | Yes. Cream Ales. |