Flash Cards for the off flavors portion of the BJCP class
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each of the black spaces below before clicking
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| A strong, green apple taste to your beer would indicate a presence of what? | Acetaldehyde
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| 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.
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| 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.
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| A buttery taste to your beer would indicate a presence of what? | Diacetyl
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| DMS stands for what? | Dimethyl-Sulfide
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| A banana taste to your beer would indicate a presence of what? | Esters
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| A skunk aroma to a beer indicates a presence of what? | mercaptans
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| A beer that smells like band-aids would indicate the presence of what? | Phenols, specifically chlorophenols
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| A beer that has a papery/cardboard taste would indicate the presence of what? | Oxidation
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| Name other possible phenol characteristics that are seen as acceptable in some beers. | 1) Clove aroma/taste
2) Smoke aroma/taste
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| 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
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| Is Acetaldehyde ever appropriate in beer? | Yes. It is acceptable in light, standard, and premium American Lagers.
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| Is astringency ever appropriate in beer? | No.
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| Is bitterness ever appropriate in beer? | Yes. It is acceptable in IPA's, Pale Ales, and English Bitters.
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| Is diacetyl ever appropriate in beer? | Yes. It is acceptable in Scotch Ales, Stouts, Pale Ales, Czech Pils, and Oktoberfests,
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| Are cardboard-like flavors ever appropriate in beer? | No.
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| Are Medicinal/Band-Aid like flavors ever appropriate in beer? | No.
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| Are clove-like flavors ever appropriate in beer? | Yes. Belgian Witbier
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| Are skunk aromas or flavors ever appropriate in beer? | No.
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| Are musty flavors ever appropriate in beer? | Yes. Bier de Garde.
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| Are sherry flavors ever appropriate in beer? | Yes. English Old Ales, Barleywines.
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| Are yeasty aromas/flavors ever appropriate in beer? | No.
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| Are sweet flavors ever appropriate in beer? | Yes. Strong Ales. Low levels of sweetness are acceptable in lambics and light American Lagers.
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| What are the causes of acetaldehyde in a beer? | * Premature removal from yeast
* Premature flocculation
* Oxygen depletion
* Improper Sanitation techniques.
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| What causes skunkiness in beer? | Exposing beer to ultraviolet rays. Especially if stored in green or clear bottles.
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| What are the causes of diacetyl in a beer? | * Premature racking or lagering
* Low Fermentation Temperature
* Pediococcus
* Mutant Yeast
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| 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
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| 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
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| What are some causes of astringency in beers? | * Oversparging
* High temperature mash with highly Alkaline water.
* Excessive hopping
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| 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
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| 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
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| A pear taste to your beer would indicate a presence of what? | esters
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| If you feel a slickness on the back of your teeth after drinking a beer, that would indicate a possible presence of what? | Diacetyl
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| Diamethyal Sulfide can add what flavors to a beer? | Canned corn, cabbage, celery, other vegetal tastes.
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| Are DMS flavors ever appropriate in a beer? | Yes. Cream Ales.
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Created by:
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