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

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 Overview00:49 Brewing Trade Advertisement01:55 Introduction to Sensory with Jethro Holman02:26 Discussing Common Flavors and Taints03:30 Isovaleric Acid in Beer08:12 Understanding Macaptain17:59 Diacetyl: The Buttery Off-Flavour26:59 Avoiding Apple Descriptions in Beer Tasting27:54 Understanding Acetaldehyde in Beer29:52 The Impact of Oxygen on Beer Flavour32:49 Trans-2-Nonenal: The Papery Off-Flavour37:18 Butyric Acid: The Baby Sick Flavor42:06 Phenolics in Beer: Good vs. Bad45:51 The Importance of Sensory Training46:52 Common Mistakes in Sensory Evaluation49:15 Final Thoughts and Recommendations💰 Brewing Trade📧 [email protected]🔗 Chris' LinkedIn