DUKES OF ALE

WHY AM I HERE?

• 7 years in the industry
• Certified Cicerone
• National Level BJCP Judge
• Owner/Operator of Craft King Consulting
• Craft Beer Enthusiast and Advocate

Beer Flavor Wheel

Some Usual Suspects
-Oxidation
-Medicinal
-Skunked

OXIDATION

• #1 most common off flavor in my experience
• Musty, cardboard, damp cellar, old library books, stale
• Trans-2-nonenal
• Detected at .1 ppb

Causes During Brewing?
Hot Side Aeration
Exposure to Oxygen After Primary

Causes in Finished Beer?
Hot/Cold Cycling
Heat Exposure

HOW TO AVOID IT?

• Aeration Vs. Oxidation
• Limit Exposure to Oxygen
• Cool Wort Quickly to Less Than 80 Degrees
• Avoid Large Swings in Temperature

MEDICINAL/CHLOROPHENOLICS

• Common off flavor
• Harsh, Burning, Cough Syrup, Solvent-Like
• Ethyl Acetate
• >33 PPM

Causes:

HOW TO AVOID IT?

• CONTROL FERMENTATION TEMPERATURE!
• Use No Rinse Sanitizer
• Rack beer off the trub in a tiimely manner (Fusel)

Skunky

Causes:
UV light + Alpha Acid=Skunked

Avoidance

QUESTIONS?

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