Ultimate AC Tasting Exam Slides Flashcards
1
Q
Aldehydes: Acetaldehyde (AA)
A
Green apple, freshly cut pumpkin, green avocado, latex paint, freshly cut grass and can create drying sensation at elevated levels
Acceptable Styles: None based on BJCP styles, common in American and American Light lager beers
2
Q
Aldehydes: Isobutyraldehyde
A
Grainy, freshly milled malt, germinating malt
Acceptable Styles: at low levels in all beer, really not acceptable at high levels in any beer style
3
Q
Aldehydes: Trans-2-nonenal (T2N)
A
papery, wet cardboard, old books, newspaper
Acceptable Styles: not acceptable in any style
4
Q
Esters: Ethyl acetate
A
Fruity, perfume, pear at low levels and solventy/ nail polish remover at high levels and is the most abundant ester in beer
Acceptable Styles: Belgian Dubbel or Belgian Dark Strong Ale but only at low levels
5
Q
Esters: Ethyl butyrate
A
Fruity, canned Pineapple, orange, tropical fruit pineapple mango
Acceptable Styles: Any style where fruity character is acceptable – American IPA or Brett beers
6
Q
Esters: Ethyl Hexanoate
A
Red apple, honey, pineapple, licorice, aniseed
Acceptable Styles: primarily found in ales
7
Q
Esters: Isoamyl acetate
A
Banana, pear, circus peanuts
Acceptable Styles: typical of German Hefewiezen, Dunkles Weiss, Weizenbock and Belgian beers- single, dubbel, trippel, saison, dark & golden strong, Roggenbier
8
Q
Esters: Benzyl Acetate
A
cherry soda, cherry flavoring
9
Q
Esters: Ethyl Caprylate
A
apple-like
10
Q
Esters: Ethyl Caproate
A
apple-like with a note of aniseed
11
Q
Esters: Ethyl Formate
A
raspberry
12
Q
Esters: Heptanol Butyrate
A
red currant
13
Q
Esters: Isoamyl Octonoate
A
pear or melon
14
Q
Esters: Linalyl Acetate
A
lavender, Earl Grey tea
15
Q
Esters: Phenylethyl Acetate
A
roses, honey
16
Q
Esters: Terpinyl Acetate
A
cherry
17
Q
Esters: 3-mercaptohexyl-acetate
A
passionfruit, gooseberry, guava
18
Q
Esters: 3-mercaptohexanol
A
grapefruit
19
Q
Ways to suppress ester production
A
Increased amount of lipids (these use acetyl-CoA which leaves less of it for ester production)
Increased aeration/oxygenation
Increase hydrostatic pressure via fermentation vessel shape
Higher pitching rate
Lower temperatures
20
Q
Ways to increase ester production
A
Higher OG=higher esters
Too much or too little FAN
Increase zinc
Higher temperatures
Agitation/stirring
Under pitch yeast
Under aerate/oxygenate
Lower hydrostatic pressure
21
Q
Organic acids: Acetic acid
A
vinegar, sour
Acceptable Styles: Flanders Red Ale
22
Q
Organic acids: Butyric acid
A
Baby vomit, putrid, rancid cheese, parmesan
Acceptable Styles: NONE
23
Q
Organic acids: Isovaleric acid
A
Gym socks, sweaty socks, aged parmesan cheese
Acceptable Styles: according to BJCP not acceptable in any style of beer
24
Q
Organic acids: Lactic acid
A
tart lemon/ yogurt, sour milk, sour cream, acidic sourness
Acceptable Styles: Gose, Berliner Weiss, Lambic, Fruit Lambic, Gueuze, Flanders Red Ale
25
Organic acids: Caprylic acid
candle wax, goaty, crayons
Acceptable Styles: none
26
Phenols: 4-ethylphenol (4EP)
Barnyard, wet hay, band-aid, medicinal, horse blanket (Brett character)
Acceptable Styles: Lambic, Gueuze, Fruit Lambic and in VERY limited levels in Berliner Weiss
27
Phenols: 4-vinylguaiacol (4VG)
Low level: pleasant clove/spice flavor, carnation flowers, root beer
High level: pharmaceutical off-flavor
Acceptable Styles: Weissbier, Dunkles Weissbier, Wiezenbock, Belgian Dark Strong Ale and Belgian Dubbel
28
Phenols: Chlorophenol
antiseptic, mouthwash, plastic, Iodine, pool shed, vinyl, swimming pool
Acceptable Styles: NONE
29
Phenols: Vanillin
sweet, vanilla
Acceptable Styles: Weissbier, Dunkel Weissbier, Weizenbock, witbier and barrel aged beers
30
Phenols: 4-ethylguaiacol (4EG)
Clove, phenolic, spice, woody, vanilla, smoky character- either from smoked malt or barrel aging
31
Phenols: 4-vinylphenol (4VP)
Phenolic, medicinal, bitter
32
Phenols: Guaiacol
Burnt or Smoky
33
Phenols: 4-vinylsyringol
"Old-beer-like"
34
Phenols: Isoeugenol
dental antiseptic
35
Sulfur-containing compounds (Thiols): 4-methyl-4-mercaptopentan-2-one (4MMP)
Black currant, catty, diesel fuel typically from use of Simcoe or Cascade hops
Acceptable Styles: Amer IPA, Hazy IPA, APA, DIPA
36
Sulfur-containing compounds (Thiols): Dimethyl Sulfide- (DMS)
Creamed corn, cooked cabbage, cooked vegetable, tomato juice (in darker beers), vegetal
Acceptable Styles: at very low levels in German Pils, Munich Helles -- (Rolling Rock) Cream Ale
37
Sulfur-containing compounds (Thiols): Hydrogen Sulfide (H2S)
rotten or boiled eggs, sewer gas, drains
Acceptable Styles: acceptable at REALLY low levels in some German Lager Styles like Helles
38
Sulfur-containing compounds (Thiols): 3-methyl-2-butene-1-thiol (3MBT)
“Light-struck”- detectable at very low levels and highest consumer rejection rate. Skunk, freshly brewed coffee
Acceptable Styles: NONE
39
Sulfur-containing compounds (Thiols): Mercaptan/ aka. Methanethiol
Dirty drain, sewage, rotting garbage
Acceptable Styles: NONE
40
Sulfur-containing compounds (Thiols): Sulfur Dioxide (SO2)
Young white wine, freshly struck match, vitamin
Acceptable Styles: BJCP possibly a wine like character in Kolsch
41
Sulfur-containing compounds (Thiols): 2-furfurylthiol
burnt coffee (source: malt)
42
Vicinal diketones (VDKs): Diacetyl
Butter, butterscotch, buttered movie theater popcorn
Acceptable Styles: okay at low levels in all Czech lagers, Oatmeal Stout, British Bitters, Dark Mild, and Tropical, Sweet and Foreign extra stouts
43
Vicinal diketones (VDKs): 2,3-pentanedione
buttery, cheesy, sweet, nutty, fruity, creamy, caramel
Acceptable Styles: okay at low levels in all Czech lagers, Oatmeal Stout, British Bitters, Dark Mild, and Tropical, Sweet and Foreign extra stouts
44
Other Compounds: Damascenone
Black tea, tobacco, berries or artificial grapes (aroma of grape jelly), stale hopped beer (more common than T2N)
Acceptable Styles: NONE
45
Other Compounds: Geosmin
sugar beets, damp/ wet soil -- petrichor
Acceptable Styles: NONE
46
Other Compounds: Metallic- Ferrous Sulphate
Iron, rusty, coins, taste of blood, aluminum foil, inky
Acceptable Styles: NONE
47
Other Compounds: Tricholoroanisole (TCA) “Cork taint”
damp cork, musty, moldy – detectable at very low levels
Acceptable Styles: NONE
48
Other Flavors: Oxidation
Diminished hop flavor and aroma
Decreased bitterness
Damascenone- Berries, stale hopped beer, tobacco, black tea
Malt shift—increased honey/caramel/toffee/dark fruit
Papery/wet cardboard (trans-2-nonenal) Papery, wet cardboard, stale
Waxy/lipstick
Sherry-like
49
Other Flavors: Autolysis
Meat broth, bbq chips, yeast, soy sauce, umami, meaty flavor
Acceptable Styles: at very low levels in some aged styles like English Barleywine or Old Ale, really perceivable levels not acceptable
50
Other Flavors: Astringency/ tannic
more of a mouthfeel than a flavor: caused by over-sparging, over-hopping, oak barrel too long
51
Other Flavors: Lactones
Lipids contained within the oak itself, make up a large part of the aroma we associate with oak.
In lower concentrations, it strikes the nose as simply “oaky” and pleasantly herbaceous
In higher concentrations, it can become rose-like
The highest concentrations giving powerful impressions of coconut.
Open air seasoning of oak staves tends to decrease lactone content, but charring of oak can bring this character foreword. As a result, both the seasoning of the wood and the char of the wood will affect its flavor.
52
Technical Panel | Compound Descriptors: Eugenol
All spice, cinnamon, nutmeg, general spiciness. (barrel aging)
53
Technical Panel | Compound Descriptors: Ethyl Hexanoate
Red Apple, aniseed (ester)
54
Technical Panel | Compound Descriptors: Benzaldehyde
Cherry, Bitter almonds, marzipan (from barrel aging)
55
Technical Panel | Compound Descriptors: Benzyl Acetate
Cherry (Ester)
56
Technical Panel | Compound Descriptors: cis-3-hexenol
Grassy (from hops)
57
Technical Panel | Compound Descriptors: Ethyl phenylacetate
Honey (oxidation)
58
Technical Panel | Compound Descriptors: Guaiacol
Smoke (smoked malt or barrel aging)
59
Technical Panel | Compound Descriptors: 2-isobutyl 3-methoxypyrazine
Green Pepper (from oxidation of coffee additions or from microbial activity in water used for brewing)
60
Technical Panel | Compound Descriptors: Linalool
citrus orange, floral, blueberry, rosewood (from hops)
61
Technical Panel | Compound Descriptors: Beta-pinene
woody-green pine-like smell
62
Technical Panel | Compound Descriptors: Alpha-Humulene
Spicy, ginger beer (from hops)
63
Technical Panel | Compound Descriptors: Dimethyl Trisulphide
onion, garlic (From hops)
64
Technical Panel | Compound Descriptors: Caprylic Acid
waxy, candle wax, wax crayons, goaty (from autolysis)
65
Technical Panel | Compound Descriptors: Butyric Acid
baby vomit, putrid, rancid cheese (infection)
66
Technical Panel | Compound Descriptors: 3-mercaptohexyl acetate
Grapefruit (thiol)
67
Technical Panel | Compound Descriptors: 2-methylbutyl isobutyrate
green apple, apricot (from hops)
68
Technical Panel | Compound Descriptors: trans-Lactone and cis-Lactone
Fresh Oak, coconut (from barrel aging)
69
Technical Panel | Compound Descriptors: Furfural
Bread/Toast/Butterscotch/Caramel; Acrid in very high concentrations (from barrel aging)
70
Technical Panel | Compound Descriptors: Terpinyl Acetate
Cherry, marzipan/almond, or cardamom (ester)
71
Technical Panel | Compound Descriptors: Ethyl Formate
Raspberry (ester)
72
Technical Panel | Compound Descriptors: Heptanol butyrate
Red currant (ester)
73
Technical Panel | Compound Descriptors: Isoamyl octanoate
Pear or melon (ester)
74
Technical Panel | Compound Descriptors: Geraniol
Floral, roses (from hops)
75
Technical Panel | Compound Descriptors: 2-acetyl pyridine
Malty, biscuity, malt dust (found in almost every beer, formed during malt kilning, becomes more prominent in beer contaminated with caustic cleaning chemical)
76
Technical Panel | Compound Descriptors: 2-furfurylthiol
Burnt coffee (from dark malt)
77
Technical Panel | Compound Descriptors: beta-caryophyllene
woody, cedar, cigar box, black pepper (from hops)
78
Technical Panel | Compound Descriptors: benzyl acetate
cherry soda, cherry flavoring (ester)
79
Technical Panel | Compound Descriptors: Alpha-pinene
Pine Resin, woody (from hops)
80
Technical Panel | Compound Descriptors: beta-citronellol
floral, lime, lemongrass, insect repellent (from hops)
81
Technical Panel | Compound Descriptors: beta-farnesene
woody, damp wood, decaying leaves (from hops)
82
Technical Panel | Compound Descriptors: cis-6-nonenal
honeydew melon, cantaloupe (from hops)
83
Technical Panel | Compound Descriptors: D-limonene
Orange juice (from hops)
84
Technical Panel | Compound Descriptors: furfuryl octanoate
sherry (malt shift)
85
Technical Panel | Compound Descriptors: linalyl acetate
Lavender, Earl Grey Tea (ester)
86
Technical Panel | Compound Descriptors: 2,3,5-trimethylpyrazine
Dark Chocolate, cocoa nibs (from dark malt)
87
Technical Panel | Compound Descriptors: Gamma-undecalactone
Peach (from hops)
88
Technical Panel | Compound Descriptors: Sotolon
Brown Sugar, Madeira wine, curry leaves (maillard reaction)
89
Technical Panel | Compound Descriptors: Trans-anethole
Aniseed, Fennel
90
Flavor Interactions: Complement/resonate/harmonize
Similar or compatible flavors present in both the beer and the food complement one another (e.g., an Indian curry with cloves resonates with the clove flavors found in a Dunkles Weissbier)
91
Flavor Interactions: Contrast
By offering an opposing flavor, the beer highlights a flavor in the dish or vice versa. (e.g., mussels served with gueuze seem richer and sweeter due to the acidity of the beer)
92
Flavor Interactions: Cut
Some beer traits help refresh the palate by lifting, cleansing, or removing rich or fatty flavors from the palate. Common “cutting” beer traits include carbonation, sourness, and bitterness, and to a lesser extent, alcohol and roastiness
93
Flavor Interactions: Accentuating
A flavor from one side of the pairing highlights or heightens the perception of a flavor from the other side. (e.g., light diacetyl in a beer accentuates a faint caramel note in cooked meat; bitterness in a beer accentuates capsaicin heat from chili peppers)
94
Flavor Interactions: Canceling
Similar flavors in both sides of the pairing can seem to eliminate perception of that flavor in one side of the pairing. (e.g., smoky flavors seem diminished when a smoky beer is paired with smoked foods; fruit flavors seem bland when a fruit beer is paired with a fruit dessert)
95
Flavor Interactions: Clashing
A flavor present in the beer creates an unpleasant juxtaposition with a flavor in the dish (e.g., high bitterness and briny fish create clashing, metallic flavors)
96
Flavor Interactions: Softening
A flavor in the beer diminishes the intensity of a flavor in the dish, or vice versa (e.g., malt sweetness soothes spicy capsaicin “heat”)
97
Beer and Food Interactions: Malt flavors
Complement toasted and caramelized flavors in a variety of foods
Soothe/soften capsaicin heat (spiciness)
98
Beer and Food Interactions: Hop flavors
Depending on hop variety, can complement fruit, citrus, herb, and spice flavors
99
Beer and Food Interactions: Fermentation-derived flavors- Esters
Complement fruit flavors
Complement dairy
100
Beer and Food Interactions: Fermentation-derived flavors- Phenols
Complement spices
Contrast fat and umami
Can become harsh in some pairings
101
Beer and Food Interactions: Carbonation
Cuts fat, umami, and sweetness
Accentuates capsaicin heat
102
Beer and Food Interactions: Bitterness
Cuts fat, umami, and sweetness
Accentuates capsaicin heat
Can create harsh or metallic effects with certain foods (e.g., oily fish)
Can complement bitter foods (e.g., bitter salad greens)
103
Beer and Food Interactions: Roastiness
Complements chocolate, caramelized, and burnt flavors
Cuts fat
Contrasts sweetness
Accentuates umami
104
Beer and Food Interactions: Alcohol
Can cut fat
Generally complements sweetness
Can accentuate capsaicin heat
105
Beer and Food Interactions: Tartness/ sourness
Can brighten some food flavors
Can complement or accentuate sour flavors
May favorably contrast fat, umami, or salt
106
Beer and Food Interactions: Sweetness
Soothes capsaicin heat and other spices
Accentuated by saltiness
