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Sensory and Flavor Training for Brewers
National Homebrewers Conference 2015
Pat Fahey - @PatFahey24 - #FlavorTraining
Cicerone® Certification Program
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Outline • Explore basic taste physiology
• Cover tasting techniques
• Familiarize with pure compounds
• Identify controls and prevention
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Basic Tasting Technique • Flavor from two places: tongue and nose
• Tongue has more tastes than we knew
– Sweet, Sour, Bitter, Salty, Umami
– Fat, Metallic
• Nose still contributes 1000s of flavors
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Basic Tasting Technique • Swirl glass
• Sample aroma first – Distant Sniff
– Short Sniff
– Long Sniff
– Covered Sniff
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Basic Tasting Technique • Taste
– Take “a taste”
– Make sure it travels
– Swallow or spit
• Fully engage retronasal detection
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Base Beer
© Copyright 2015 Cicerone Certification Program
• Ballast Point Longfin Lager
• BIG THANKS to Ballast Point for supplying beer
#FlavorTraining
Off-Flavor Training • Control beer vs. spiked beers
• Each spike focuses on one issue/flaw
• Trying to achieve familiarization
– Look for difference between control and sample
– Identify your personal perceptions of spike
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Off-Flavor Training • Tasting:
– Smell & taste control
– Smell & taste off-flavor sample
– Observe differences between the two
– Learn how you perceive each flavor
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Off-Flavor Training – each spike • Name of flaw or compound • Cause & occurrences in beer • Common descriptors • Prevention and control • Learn your personal descriptors and connect back to
industry standard name!
© Copyright 2015 Cicerone Certification Program #FlavorTraining
DMS (Dimethyl Sulfide) Sources Primary: • Formed from SMM in malt • Mostly removed during brewing • Acceptable in some pale lagers
Secondary: • Wort spoilage bacteria
© Copyright 2015 Cicerone Certification Program #FlavorTraining
DMS (Dimethyl Sulfide) Common Descriptors:
• Creamed corn • Cooked/rotten vegetables • Shellfish
Chemically: • Dimethyl Sulfide • Threshold: 30-50 ppb
© Copyright 2015 Cicerone Certification Program #FlavorTraining
DMS (Dimethyl Sulfide) Solutions
• Uncovered boil!!
• Full rolling boil for at least 60 minutes (longer if using mostly pale malts)
• Rapid cooling post-boil
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Diacetyl Sources Primary: • Yeast produce during fermentation • Reduced during maturation • Improperly managed fermentation/maturation • Accepted in Bohemian Pilsner and some English Ales
Secondary: • Beer spoilage bacteria (Lactobacillus, Pediococcus) • Dirty draft systems!
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Diacetyl Common Descriptors: • Buttery • Butterscotch • Popcorn • Not caramel (which is a normal malt flavor)
Chemically: • Diacetyl (2,3-butanedione) • Threshold: 10-40 ppb
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Diacetyl Solutions • Give yeast enough time
• Properly managed fermentation variables
• Diacetyl rest
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Metallic Sources
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• Metal ions (e.g. Iron) in brewing water or other raw materials
• Exposed brass in a draft system
#FlavorTraining
Metallic Common Descriptors:
• Tinny • Copper Coins • Blood • Ink
Chemically: • Ferrous Sulfate (FeSO4) • Threshold: 2.7 ppm
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Metallic Solutions
© Copyright 2015 Cicerone Certification Program
Removing metal from water:
• Aerate, boil, cool, and filter water before use
• Use distilled or RO water
Metal from draft system:
• Replace chrome plated brass w/ stainless steel
#FlavorTraining
Chlorophenol Sources
Primary:
• Use of water with chlorine or chloramine
Secondary:
• Present in brewing water
• Use of chlorinated cleaning solutions (e.g. bleach)
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Chlorophenol Common Descriptors:
• Antiseptic Mouthwash • Medicinal • Swimming Pool
Chemically: • 2,6-dichlorophenol • Threshold: 300 ppt (0.3 ppb!)
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Chlorophenol Solutions Removing chlorine/chloramine from water:
• Campden tablets (potassium or sodium metabisulfite)
• Granulated Activated Carbon (GAC) filtration
• Use distilled or RO water
Other:
• Use chlorine-free cleaning/sanitizing agents
© Copyright 2015 Cicerone Certification Program #FlavorTraining
Sensory and Flavor Training for Brewers
© Copyright 2015 Cicerone Certification Program
Thanks for coming!
Pat Fahey - @PatFahey24 - #FlavorTraining
Cicerone® Certification Program
#FlavorTraining