| 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. |
