How to Taste – Off-flavours produced during maturation
Taints produced during maturation
After fermentation the temperature may be lowered to allow the beer to mature a while. It is during this period that certain off-flavours may appear in the beer. All of these off-flavour components are assimilated by yeast cells. Although generally considered off-flavours, these flavours may be a desirable characteristic to some lagers. However when found in high concentrations these flavours will affect the overall taste of the beer.
Examples of flavours produced during maturation:
Tasting for off-flavours produced during maturation:
To detect Diacetyl or Mercaptan cover the beer with the hand and swirl the glass to release the aroma. Take short sniffs while holding the beer near the nose.
To detect the Caprylic flavour, cover the beer with the hand and swirl the glass to release the aroma. Remove your hand and take a long single sniff.