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Advanced Cicerone Study Decks > Ultimate AC Tasting Exam- Off-Flavors/ Flavors > Flashcards

Ultimate AC Tasting Exam- Off-Flavors/ Flavors Flashcards

From Tasting Beer by Randy Mosher (84 cards)

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1
Q

Tasting Beer: Sensory Vocabulary
2,3,5-trimethylpyrazine

A

Dark Chocolate, cocoa nibs

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2
Q

Tasting Beer: Sensory Vocabulary
Vicinal Diketone: 2,3-pentanedione

A

Butter, butterscotch, buttered movie theater popcorn

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3
Q

Tasting Beer: Sensory Vocabulary
2-acetylpyridine

A

Malty, biscuity, malt dust

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4
Q

Tasting Beer: Sensory Vocabulary
2-Ethyl Fenchol

A

Type: Aroma
Descriptors: musty/ moldy, earthy, beetlike, petrichor with patchouli notes
Threshold:
Appropriate Styles: NONE
Source:

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5
Q

Tasting Beer: Sensory Vocabulary
Thiol: 2-furfurylthiol

A

burnt coffee

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6
Q

Tasting Beer: Sensory Vocabulary
2-isobutyl 3-methoxypyrazine

A

Green Pepper

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7
Q

Tasting Beer: Sensory Vocabulary
2-methylbutyl isobutyrate

A

green apple, apricot

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8
Q

Tasting Beer: Sensory Vocabulary
Ester: 3-mercaptohexanol

A

grapefruit

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9
Q

Tasting Beer: Sensory Vocabulary
Ester: 3-mercaptohexyl-acetate

A

passionfruit, gooseberry, guava

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10
Q

Tasting Beer: Sensory Vocabulary
Thiol: 3-Methyl-2-Butene-1-Thiol (3MBT)

A

Type: Aroma
Descriptors: Skunky, rubbery
Threshold: .05 ppb
Appropriate Styles: NONE
Source: Interaction between blue light waves and hop bittering compounds, exposure to light

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11
Q

Tasting Beer: Sensory Vocabulary
Phenol: 4-ethyl guaiacol (4EG)

A

Clove, phenolic, spice, woody, vanilla, smoky character

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12
Q

Tasting Beer: Sensory Vocabulary
Phenol: 4-Ethyl Phenol; 4EP

A

Type: Aroma
Descriptors: Horsey, horse blanket, barnyard, brett
Threshold: ~420 ppb
Appropriate Styles: At detectable levels only in styles using Brett or infected with Brett
Source: Produced by Brettanomyces yeast

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13
Q

Tasting Beer: Sensory Vocabulary
Thiol: 4-methyl-4-mercaptopentan-2-pentanone (4MMP)

A

Black currant, catty, diesel fuel

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14
Q

Tasting Beer: Sensory Vocabulary
Phenol: 4-Vinyl Phenol

A

Phenolic

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15
Q

Tasting Beer: Sensory Vocabulary
Phenol: 4-Vinyl Syringol

A

smokey

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16
Q

Tasting Beer: Sensory Vocabulary
Phenol: 4-Vinyl Guaiacol; 4VG

A

Type: Aroma
Descriptors: Clove, allspice, phenolic
Threshold: ~1 ppm
Appropriate Styles: At detectable levels only in German wheat beers and Belgian Ales
Source: Created in the fermentation process in large amounts ferulic acid (especially by POF+ yeast strains)

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17
Q

Tasting Beer: Sensory Vocabulary
Aldehyde: Acetaldehyde (AA)

A

Type: Aroma
Descriptors: Green apple, overripe apple, wet grass, raw pumpkin, latex paint, avocado: can be solventy as well
Threshold: Around 10 ppm
Appropriate Styles: Should not be detectable, can be common in Oud Bruin and Flanders Red Ales
Source: Produced during fermentation, common of “green” beer; caused by oxygen in packaging; wood aged beers

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18
Q

Tasting Beer: Sensory Vocabulary
Acid: Acetic acid

A

vinegar, sour

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19
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: Alpha-Humulene

A

Spicy, ginger beer

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20
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: Alpha-pinene

A

Pine Resin, woody

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21
Q

Tasting Beer: Sensory Vocabulary
Autolysed

A

Type: Aroma, flavor
Descriptors: muddy, soy sauce, umami soap
Threshold: varies
Appropriate Styles: Generally NONE although is acceptable at low levels in aged stronger beers
Source: A common sign of disintegration of yeast cells in fermentation

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22
Q

Tasting Beer: Sensory Vocabulary
Aldehyde: Benzaldehyde

A

Cherry, Bitter almonds, marzipan

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23
Q

Tasting Beer: Sensory Vocabulary
Ester: Benzyl Acetate

A

cherry soda, cherry flavoring

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24
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: beta-caryophyllene

A

woody, cedar, cigar box, black pepper

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25
Tasting Beer: Sensory Vocabulary **Hop Flavors: beta-citronellol**
floral, lime, lemongrass, insect repellent
26
Tasting Beer: Sensory Vocabulary **Hop Flavors: beta-damascenone**
Black currant, grape jelly
27
Tasting Beer: Sensory Vocabulary **Hop Flavors: beta-farnesene**
woody, damp wood, decaying leaves
28
Tasting Beer: Sensory Vocabulary **Hop Flavors: beta-pinene**
woody-green pine-like smell
29
Tasting Beer: Sensory Vocabulary **Acid: Butyric Acid**
**Type:** Aroma **Descriptors:** Rancid butter, vomit, sour putrid **Threshold:** 2 to 3 ppm **Appropriate Styles:** At VERY low levels can add a funk to some styles fermented with wild yeast (Lambic) **Source:** Produced in wild fermentations and sour-mashed beers or can be caused by bacterial infection
30
Tasting Beer: Sensory Vocabulary **Acid: Caprylic, Caproic, Capric acids**
**Type:** Aroma **Descriptors:** Goaty, animal, sweaty socks, sweaty **Threshold:** 8 to 15 ppm **Appropriate Styles:** None but can add an earthy complexity in some beers **Source:** Produced by organic acids
31
Tasting Beer: Sensory Vocabulary **Phenol: Chlorophenol**
**Type:** Aroma **Descriptors:** Band-Aid, adhesive tape, disinfectant **Threshold:** Less than 0.5 ppb **Appropriate Styles:** NONE **Source:** cleaning chemical exposure during brewing/ packaging process, can also be from sanitizers at point of dispense
32
Tasting Beer: Sensory Vocabulary **Hop Flavors: cis-3-hexenol**
grassy
33
Tasting Beer: Sensory Vocabulary **Hop Flavors: cis-6-nonenal**
honeydew melon, cantaloupe
34
Tasting Beer: Sensory Vocabulary **Hop Flavors: damascenone**
**Type:** Aroma **Descriptors:** black currant, black tea, tobacco, berries or artificial grapes (aroma of grape jelly) **Threshold:** 25 ppb **Appropriate Styles:** NONE **Source:** A common sign of staling in hoppy beers
35
Tasting Beer: Sensory Vocabulary **Vicinal Diketone: Diacetyl/ 2-3-Butanedione**
**Type:** Aroma/ Flavor **Descriptors:** Buttery theater popcorn, in larger amounts butterscotch **Threshold:** 10 to 40 ppb **Appropriate Styles:** Sometimes at low levels in English-style ales **Source:** Created in the fermentation process in large amounts bacterial contamination (dirty draft lines)
36
Tasting Beer: Sensory Vocabulary **Thiol: Dimethyl Sulfide (DMS)**
**Type:** Aroma **Descriptors:** Creamed corn, cabbage, vegetal at low levels; tomato juice in dark beers **Threshold:** 30-50 ppb **Appropriate Styles:** Usually not appropriate but at very low levels in some pale lager styles **Source:** Created in the boil from pre-cursor SMM, large amounts suggest infection
37
Tasting Beer: Sensory Vocabulary **Thiol: Dimethyl Trisulphide**
onion, garlic
38
Tasting Beer: Sensory Vocabulary **Hop Flavors: D-limonene**
Orange juice
39
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Acetate**
**Type:** Aroma **Descriptors:** Fruity at low levels and solventy like nail polish at higher levels can also cause your eyes to water **Threshold:** 18 ppm **Appropriate Styles:** Fruity in some beers at low levels Can often find in high-alcohol beers **Source:** Created in the fermentation process in large amounts acetobacter contamination (wood aged beers)
40
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Butyrate**
**Type:** Aroma **Descriptors:** Pineapple candy, tinned pineapple **Threshold:** 300 ppm **Appropriate Styles:** All beers acceptable **Source:** Ester produced during fermentation
41
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Caproate**
apple-like with a note of aniseed
42
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Caprylate**
apple-like
43
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Formate**
raspberry
44
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Hexanoate**
**Type:** Aroma **Descriptors:** Red apple, honey, pineapple, licorice, aniseed **Threshold:** .37 to .21 ppm **Appropriate Styles:** All beers acceptable **Source:** Ester produced during fermentation
45
Tasting Beer: Sensory Vocabulary **Ester: Ethyl Phenylacetate**
**Type:** Aroma **Descriptors:** Honey, beeswax, sweetish aroma **Threshold:** 160 ppb **Appropriate Styles:** Very common positive trait in honey beers but sign of oxidation in other styles **Source:** Oxidation components of stale beer
46
Tasting Beer: Sensory Vocabulary **Phenol: Eugenol**
Allspice, cinnamon, nutmeg, general spiciness
47
Tasting Beer: Sensory Vocabulary **Furfural**
Bread, Toast, Butterscotch, Caramel; Acrid in very high concentrations
48
Tasting Beer: Sensory Vocabulary **Furfural octanoate**
sherry
49
Tasting Beer: Sensory Vocabulary **Hop Flavors: Gamma-undecalactone**
peach
50
Tasting Beer: Sensory Vocabulary **Geosmin**
**Type:** Aroma **Descriptors:** earthy, beetlike, petrichor **Threshold:** **Appropriate Styles:** NONE **Source:**
51
Tasting Beer: Sensory Vocabulary **Hop Flavors: Geraniol**
floral, roses
52
Tasting Beer: Sensory Vocabulary **Phenol: Guaiacol**
burnt, smokey
53
Tasting Beer: Sensory Vocabulary **Ester: Heptanol butyrate**
red currant
54
Tasting Beer: Sensory Vocabulary **Thiol: Hydrogen Sulfide (H2S)**
**Type:** Aroma **Descriptors:** Rotten eggs, Sewer gas **Threshold:** Below 1 ppb **Appropriate Styles:** Occasional "whiff" in lager beers acceptable **Source:** Produced during fermentations but can also be a bacterial infection
55
Tasting Beer: Sensory Vocabulary **Ester: Isoamyl Acetate**
**Type:** Aroma **Descriptors:** Banana, circus peanuts **Threshold:** 1.2 ppm **Appropriate Styles:** At low levels can add fruity notes to German Wheat beers, also found in high-alcohol beers **Source:** Produced during fermentations fatty acid synthesis
56
Tasting Beer: Sensory Vocabulary **Ester: Isoamyl octanoate**
pear, melon
57
Tasting Beer: Sensory Vocabulary **Isobutyl Quinolone**
**Type:** Aroma **Descriptors:** oxidized, old Leather, saddle, tobacco, aged barley wine **Threshold:** 20 ppb **Appropriate Styles:** Inappropriate in un-aged beers, common in aged beers **Source:** Oxidation of malt components
58
Tasting Beer: Sensory Vocabulary **Aldehyde: Isobutyraldehyde**
Grainy, freshly milled malt, germinating malt
59
Tasting Beer: Sensory Vocabulary **Phenol: Isoeugenol**
dental antiseptic
60
Tasting Beer: Sensory Vocabulary **Acid: Isovaleric Acid**
**Type:** Aroma **Descriptors:** Stinky cheese, stinky feet **Threshold:** 0.07 ppm **Appropriate Styles:** NONE **Source:** Improperly stored or aged hops or due to an infection
61
Tasting Beer: Sensory Vocabulary **Acid: Lactic Acid**
tart lemon/ yogurt, sour milk, sour cream, acidic sourness
62
Tasting Beer: Sensory Vocabulary **Hop Flavor: Linalool**
citrus orange, floral, blueberry, rosewood
63
Tasting Beer: Sensory Vocabulary **Ester: Linalyl Acetate**
lavender, Earl Grey tea
64
Tasting Beer: Sensory Vocabulary **Thiol: Mercaptan (Methanethiol, Ethanethiol)**
**Type:** Aroma **Descriptors:** Rotten, Garbage can, drainpipes **Threshold:** 1.5 ppb **Appropriate Styles:** Should not be detectable, but can add meaty complexity in some beers **Source:** Produced by autolysis during fermentation, can also be a bacterial infection
65
Tasting Beer: Sensory Vocabulary **Metallic**
**Type:** Taste and aroma **Descriptors:** Metallic, bloody, iron, coppery, bitter **Threshold:** 0.15 ppm **Appropriate Styles:** NONE **Source:** Elements in the brewing water or exposure to metals in the process
66
Tasting Beer: Sensory Vocabulary **Ester: Phenylethyl Acetate**
**Type:** Aroma **Descriptors:** Honey, sweet, flowery, roses **Threshold:** 3.8 ppm **Appropriate Styles:** All beers acceptable **Source:** Ester produced during fermentation
67
Tasting Beer: Sensory Vocabulary **Sotolon**
Brown Sugar, Madeira wine, curry leaves
68
Tasting Beer: Sensory Vocabulary **Sulfate**
**Type:** Flavor and aroma **Descriptors:** Plaster, drywall, sulfate **Threshold:** Varies, rarely more than subtle **Appropriate Styles:** Pale Ales, IPA's and sometimes Dortmunder Lager (German Helles Exportbier) **Source:** Calcium ions in brewing water
69
Tasting Beer: Sensory Vocabulary **Thiol: Sulfur Dioxide (SO2)**
**Type:** Aroma **Descriptors:** Burnt matches, pungent, burning sulfur **Threshold:** 25 ppm **Appropriate Styles:** Occasional "whiff" in lager beers acceptable **Source:** Produced during fermentations and signifies a "green" beer
70
Tasting Beer: Sensory Vocabulary **Ester: Terpinyl Acetate**
cherry
71
Tasting Beer: Sensory Vocabulary **Trans-2-Nonenal (T2N)**
**Type:** Aroma/ Flavor **Descriptors:** oxidation, papery, stale, cardboard **Threshold:** 0.05 to 0.25 ppb **Appropriate Styles:** None **Source:** Created in the brewing/ packaging processes due to exposure to oxygen, also magnified by aging or improper storage
72
Tasting Beer: Sensory Vocabulary **Trans-anethole**
Aniseed, Fennel
73
Tasting Beer: Sensory Vocabulary **trans-Lactone and cis-Lactone**
fresh oak, coconut
74
Tasting Beer: Sensory Vocabulary **Trichloranisole (TCA)**
**Type:** Aroma **Descriptors:** moldy, musty, corked **Threshold:** less than 0.1 ppt **Appropriate Styles:** NONE **Source:** A common sign of tainted corks or mold tainted malt
75
Tasting Beer: Sensory Vocabulary **Ester: Terpinyl Acetate**
Cherry, marzipan/almond, or cardamom
76
Tasting Beer: Sensory Vocabulary **Phenol: Vanillin**
Vanilla
77
Tasting Beer: Sensory Vocabulary **Hop Bitterness**
**Type:** Taste **Descriptors:** Bitter, Hoppy **Threshold:** 5-7 ppm (5-7 IBU's) **Appropriate Styles:** All beer styles at some level **Source:** Isomerized hop alpha acids
78
Tasting Beer: Sensory Vocabulary **Hop Aromas**
**Type:** Aroma **Descriptors:** Tropical, Citrus, Resiny, Herbal, Pungent, Floral, Fruity **Threshold:** Varies on the hop oil **Appropriate Styles:** All beer styles at some level (some none) **Source:** Aromatic essential oils from hops
79
Tasting Beer: Sensory Vocabulary **Ethanol/ Ethyl Alcohol**
**Type:** Aroma, sensation as you swallow **Descriptors:** Alcoholic, sweet, warming **Threshold:** around 6% ABV **Appropriate Styles:** Normally in higher alcohol beers **Source:** Primary alcohol produced during fermentation
80
Tasting Beer: Sensory Vocabulary **Higher Alcohols/ Fusels: 2-Phenylethanol**
**Type:** Aroma, harshly alcoholic, hot and peppery on the palate **Descriptors:** Roses **Threshold:** 40 to 50 ppm **Appropriate Styles:** Normally in higher alcohol beers **Source:** Produced during fermentation
81
Tasting Beer: Sensory Vocabulary **Higher Alcohols/ Fusels: 1-Propanol/ N-Propanol/ Propyl Alcohol**
**Type:** Aroma, harshly alcoholic, hot and peppery on the palate **Descriptors:** Sharp, musty, rubbing alcohol **Threshold:** 600 ppm **Appropriate Styles:** Normally in higher alcohol beers **Source:** Produced during fermentation
82
Tasting Beer: Sensory Vocabulary **Higher Alcohols/ Fusels: Isobutanol/ Isobutyl Alcohol**
**Type:** Aroma, harshly alcoholic, hot and peppery on the palate **Descriptors:** Wine-like, ethereal, unaged-whiskey **Threshold:** 80 to 100 ppm **Appropriate Styles:** Normally in higher alcohol beers **Source:** Produced during fermentation
83
Tasting Beer: Sensory Vocabulary **Higher Alcohols/ Fusels: Isoamyl Alcohol**
**Type:** Aroma, harshly alcoholic, hot and peppery on the palate **Descriptors:** Fusel, ethereal, fruity, banana **Threshold:** 50 to 60 ppm **Appropriate Styles:** Normally in higher alcohol beers **Source:** Produced during fermentation
84
Tasting Beer: Sensory Vocabulary **Solventy Stale (Furfuryl Ethyl Ether/ FEE)**
**Type:** Aroma **Descriptors:** Stale Solventy, chemical **Threshold:** 6 ppb **Appropriate Styles:** NONE **Source:** A common sign of staling in malty beers

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