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Beer Molecule of the Week

Master Cicerone® Pat Fahey illustrates a beer molecule every week. #BMOTW
16 Pines175 Seguidores
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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

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Ferulic Acid, the direct precursor to 4-vinylguaiacol

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

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Humulene-another one of the four primary hop oils

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

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

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

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Farnesene-the last of the four primary hop oils

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Twitter / PatFahey24: #BMotW Beer Molecule - Farnesene, ...

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