Beer Molecule of the Week

Master Cicerone® Pat Fahey illustrates a beer molecule every week. #BMOTW
16 Pines183 Seguidores

Geosmin-producing earthy/beet flavors in contaminated water

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Lactic Acid-primary acid responsible for tartness in sour beers

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DMS (Dimethyl Sulfide)-Volatile sulfur compound responsible for cooked corn aromas

pin 5

Humulene-another one of the four primary hop oils

pin 5
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Indole-and off-flavor which gives intense fecal aromas to beer

pin 4
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Farnesene-the last of the four primary hop oils

pin 4
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Ferulic Acid, the direct precursor to 4-vinylguaiacol

pin 4

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

pin 4
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Butyric Acid-aromas of vomit, rancid butter, and baby diaper

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

pin 4
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