Beer Molecule of the Week

Master Cicerone® Pat Fahey illustrates a beer molecule every week. #BMOTW
16 Pines190 Seguidores
Lactic Acid-primary acid responsible for tartness in sour beers

Pat Fahey on

Lactic Acid-primary acid responsible for tartness in sour beers

Myrcene-one of the four primary hop oils

Pat Fahey on

Myrcene-one of the four primary hop oils

Acetic Acid-an organic acid with sour/vinegar flavors commonly found in Flanders Red Ales

Pat Fahey on

Acetic Acid-an organic acid with sour/vinegar flavors commonly found in Flanders Red Ales

Eugenol-structurally similar to 4VG, used in some chemical spikes to mimic clove flavors

Pat Fahey on

Eugenol-structurally similar to 4VG, used in some chemical spikes to mimic clove flavors

Humulene-another one of the four primary hop oils

Pat Fahey on

Humulene-another one of the four primary hop oils

Ferulic Acid, the direct precursor to 4-vinylguaiacol

Pat Fahey on

Ferulic Acid, the direct precursor to 4-vinylguaiacol

Farnesene-the last of the four primary hop oils

Pat Fahey on

Farnesene-the last of the four primary hop oils

3-MBT (3-methyl-bu-2-ene-1-thiol), skunky flavor/aroma

3-MBT (3-methyl-bu-2-ene-1-thiol), skunky flavor/aroma

Isovaleric Acid-fatty acid that smells like cheese/sweaty socks, often found in old hops

Pat Fahey on

Isovaleric Acid-fatty acid that smells like cheese/sweaty socks, often found in old hops

4-vinylguaiacol, the molecule responsible for clove flavors in hefeweizens

4-vinylguaiacol, the molecule responsible for clove flavors in hefeweizens

Pinterest
Buscar