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WHEN GOOD BEER GOES BAD
© 2 0 1 6 Z X V E N T U R E S ,
A N A N H E U S E R - B U S C H I N B E V
A F F I L I A T E
When beer goes bad
Today, we will:
Learn about storage and handling errors that have a
negative impact on beer, resulting in ‘off-flavours’
Taste beer that has ‘gone bad’ and learn to identify three
common off-flavours
Learn about common pitfalls and errors in beer storage
and service
Learn about the storage and handling of spirits to
avoid similar “off” flavours
Discover how these same negative reactions can create
some wonderful flavors in spirits and beers.
Mirel la Amato
Global Director of Beer Knowledge
ZX Ventures, an Anheuser-Busch InBev
Affiliate
Master Cicerone®
Doemens Beer Sommelier
Advanced Brewing Certificate in off-flavours and critical
control points in brewing from - Maska Laboratories
National Level BJCP Judge
Author of the award-winning
book: Beerology, Everything
You Need to Know to Enjoy
Beer…Even More!
Now available in French.
Elayne Duff
Global Manager of Training
ZX Ventures, an Anheuser-Busch InBev
Affiliate
Graduated in the first-ever class of the grueling B. A. R program in New York
Diageo’s Head Mixologist and Luxury Portfolio Ambassador for 10 plus years
Mixology experts on Spike TV's hit “Bar Rescue” show
Let’s dive in!
Today, we will:
Sample 3 beers that don’t taste right.
These beers have been spiked to imitate the flavours that
appear in beer when it isn’t stored and served properly:
The spikes used to add these flavours are food-grade
and safe to drink.
The concentration of the spikes is higher than normal
(3x threshold)
Discuss what these “off flavours” taste like and what could
have been done to avoid them
Steve will then discuss the most common mistakes he’s
seen
Elayne will outline how some of these off-flavours also
impact spirits & how to prevent them.
How some of the reactions that cause these “off”-flavours
can be beneficial
BASE BEER TODAY:
BUDWEISER
This beer is in the cup in front of you
marked ‘Control’
The ‘control’ is a fresh beer, with no spike
or off-flavour
Use this beer as a reference
Have a sip of ‘control’ before trying the spiked sample
to find the off-flavour more easily
If you have water with you, you should use it to clear
your palate between samples
BEFOREWE BEGIN…
Beer is a delicate beverage.
Even though it may have been perfectly brewed,
mishandling it will change its aroma and flavour.
We call these new flavours that appear in the beer
off-flavours because they indicate to the drinker that
the beer is “off”
Being able to identify the off-flavour will give you the
ability to troubleshoot on the spot and address
customer complaints in an informed fashion.
WHY DOES BEER GO BAD?
Exposure to any of these things during
storage will result in an off-flavour.
Another way that that beer can go bad, if it’s
on draught, is if it’s served through dirty
lines. This is due to Lactic Acid Bacteria
(LAB)
LAB break down sugars into lactic acid
LAB are anaerobic
LAB love beer
Beer has 4 enemies:
Time Heat Oxygen Light
WHY DOES BEER GO BAD?
OFF-FLAVOR 1O ld Bee r
TASTING
Take 5 minutes to compare the spiked beer to the‘control’ sample.
Is it stronger in the aroma or the flavour?
Old Beer- T2N (trans-2-Nonenal) is usually described as smelling and tasting like:
Do you think it taste like cardboard, wet paper or old books?...
Cardboard Wet Paper Old books
OFF-FLAVOR
1
?
This flavour develops normally in beer as it ages. It therefore
indicates that a beer is past its prime.
It is one of many oxidative flavours that can develop in beer
It can be precipitated by heat.
It can also be precipitated by oxygen. This is why, sometimes,
the term ‘oxidation’ is used to describe
this flavour.
OFF-FLAVOR 1O ld Bee r
PACKAGING:
This off-flavour can appear
in bottled beer, canned beer,
draught beer as well as all
other formats.
CAUSETime Heat Oxygen
WHAT CAN BE DONE TO PREVENT THIS
OFF-FLAVOUR ?
Make sure beer is stored at temperature below 40F (4-5°C)
Rotate inventory in order to respect
Always check the brew date and/or expiration date of beer
OFF-FLAVOR 1O ld Bee r
THE ILL EFFECTS OF OXYGEN AND
HEAT ON SPIRITS
Oxidation:
Primary causes
What products are most at RISK!
Off Flavors created
Temperature
How HOT is too HOT!
Heat Oxygen
HOW TO PREVENT THE ILL EFFECTS
OF OXYGEN ,TIME AND HEAT
Simple Solutions
Ideal Storage
The Optimal Temperature
Perfect time to consume
Heat Oxygen Time
Oxidation:
To ENHANCE and develop flavors/ Rancio/ Barrel aging/aromatized wines
Time:
To allow flavors to DEVELOP/Rancio/ Barrel aging/aromatized wines
Heat:
TO SPEED UP the effects of time/Barrel age spirits
OXIDATION…
when i t i s good
OXIDATION…
when i t i s good
TimeOxygen Heat
THESE ELEMENTS CAN ALSO BE AN ESSENTIAL
PART OF A SPIRIT’S DEVELOPMENT PROCESS:
TASTING
Take 5 minutes to compare the spiked beer to the‘control’ sample.
Is it stronger in the aroma or the flavour?
Lightstruck beer is usually described as smelling and tasting like:
Do you think it smells like skunk, cat litter or sewer gas?
OFF-FLAVOR 2L igh t s t r uck
Skunk Cat Litter Sewer GasOFF-FLAVOR
2
?
This flavour does not develop normally in beer
It occurs when bittering compounds in the beer are exposed
to waves of light in the green spectrum
Clear and green bottles do not protect beer from these
waves of light
OFF-FLAVOR 2L igh t s t r uck
Light
PACKAGING:
This off-flavour can only appear
in beer that is packaged in
clear or
green bottles
CAUSE
OFF-FLAVOR 2L igh t s t r uck
WHAT CAN YOU DO TO PREVENT
THIS OFF-FLAVOUR?
Try to keep our clear and green bottles away from the
sunlight and fluorescent light at all times.
Keep clear, blue and green bottles in their secondary
packaging for as long as possible
SPIRITS DON ’T SKUNK BUT DIRECT SUNLIGHT
& TIME CAN… . .
Light
CAUSE aged spirits like bourbon and scotch to lose a
significant amount of their color & this LOST OF COLOR can
effects flavor perception by consumers …. ( 2001 study “The Color of
Odors,)
The LOWER THE VOLUME OF LIQUID in the bottle the
faster the effects of sunlight on the liquid ( Bourbon Storage
Experiment )
THE ILL EFFECTS OF SUNLIGHT ON
SPIRITS
TASTING
Take 5 minutes to compare the spiked beer to the ‘control’ sample.
Is it stronger in the aroma or the flavour?
Beer dispensed from dirty lines beer is usually described as smelling and tasting like:
Do you think it smells like buttered popcorn, vinegar, or stale beer?
OFF-FLAVOR 3Di r t y L i nes
Buttered popcorn Vinegar Stale beerOFF-FLAVOR
3
?
Bacteria in the lines
Bacteria can grow in beer lines and feed off the beer if the
lines have to be cleaned regularly.
Don’t worry, these bacteria can’t make you sick. They just
make the beer taste bad.
OFF-FLAVOR 3Di r t y L i nes
BacteriaCAUSE
PACKAGING:
This off-flavour appears in
draught beer
WHAT CAN YOU DO TO PREVENT THIS OFF -
FLAVOUR?
Be mindful when changing kegs:
Make sure you visually inspect and clean the coupler every
time you switch kegs.
NEVER rest a coupler on the floor
Wipe each faucet with hot water. This way bacteria will stay
away
OFF-FLAVOR 3Di r t y L i nes
LINE CLEANING NEED-TO-KNOW:
It takes a minimum of 1 hour to clean 10 lines properly
Minimum of 15 minute soak time
2% caustic
About 100F water
Completely fill FOBs with solution and soak
Soak and scrub couplers and faucets
Check rinse water with pH meter
Techs have insurance and use commercial cleaning solutions
MicroMatic Dispense Institute
It is one of WINE WORST ENEMIES
But it has NO REAL NEGATIVE impact on high proof spirits
and in fact is used by Distillers, Brewers and cocktail makers
alike to create some of our favorite drinks including:
SOUR MASH WHISKIES
BARREL AGED COCKTAILS & BEERS
www.artofdrink.com DARCY ONEIL
LACTIC & ACETIC ACID BACTERIA IN
SPIRITS
Film of oil and grease caused by:
Fingers inside glassware
Soft drinks in pint glasses
Dairy based drinks (coffee with cream)
Napkins, chicken wings bones, coasters,…
Causes head to disappear within seconds
Leads to topping up or “The Service Bar Swirl”
Di r t y B ee r G las s es :
T he B igges t P rob lem I n T he B i z .
QUIZ
QUESTION #3
Q.
What does a pub have to do to
prevent draught from tasting like
buttered popcorn and vinegar?
QUIZ
QUESTION #5A.
No. A skunky flavour indicates
that the beer is lightstruck and
kegs protect the beer from light.