OF Exceptions

Question 1

Oxidation(wet cardboard)

Answer 1

Never

Question 2

Phenolic(Smokey, spicy, clove, )

Answer 2

Smoked beers, Ger. Wheat beers, and some Belgian Styles.

Question 3

Estery (Fruity)

Answer 3

Ales, Doppelbock, and Eisbocks.

Question 4

Diacetyl (Butter, Butterscotch, movie theatre butter)

Answer 4

Lower levels in scotch ales, English bitters, Czech pils, kellerbier, and Dark British Beers and Irish Red Ale.

Question 5

Grainy/ Astringent

Answer 5

Grainy-light lagers, Pilsner, N. Ger. Altbier, brown/robust porter, dry stout, and wheat beers.

“including International Pale Lager, German Pils and German Helles Exportbier. Roasted malts can impart a grainy character that is acceptable in some dark beer styles such as Dark Mild, Scottish Ales, Oatmeal Stout and American Porter as long as it is not harsh. Altbier and Irish Red Ales”

Astringent- Never

Question 6

Acetic(vinegar)/lactic (sour milk)

Answer 6

Sour ales

Question 7

Acetaldehyde( Green apple, leaves)

Answer 7

Low levels in Amer. Lager and kellerbier

Question 8

Skunked/ Light Struck (Skunk/ Mercaptan)

Answer 8

Never (Test answer)

Is known character in some European lagers and saisons.

Question 9

DMS(precursor SSM, corn, cooked vegetables, tomatoes in dark beer)

Answer 9

Low levels in light Lagers, Pilsners, cream ales, and dark Amer. lagers.

Question 10

Sulfur(rotten eggs- hydrogen sulfide) (struck match- sulfur dioxide)
Naturally scrubbed by fermentation.

Answer 10

German Light lagers, Kolsch, Australian sparkling ale and kellerbier.
British ales(bitters and English IPA’s) can have a mineral or sulfur character from the higher sulfates in the water.

Question 11

Yeasty

Answer 11

Unfiltered German lagers, Australian Sparkling Ale, Gose and some Belgian ales.

Question 12

Solvent-like(acetone, paint thinner or turpentine and is often accompanied by a hot, burning sensation)

Answer 12

Low levels- Old Ale, Barleywines and American Strong Ale.

Question 13

Sherry- like (dry sherry and is often accompanied by hazelnut, almond or dried fruit notes)

Answer 13

Low levels-Old Ales and English Barleywines

Low levels- Aged Weizenbock and Oud Bruin

Question 14

Onion-like/ catty (grapefruit, floral, dank, tropical fruit, fresh-cut onions or garlic, catty, burnt rubber or raw sewage)

Answer 14

Summit and simcoe hopped beers( fresh cut onions)
Citra and Mosiac beers (fruity)
Amer. IPA’s & DIPA’s

Question 15

Musty (earthy, moldy or like damp cellars, old books or decomposing wood)

Answer 15

Never

Question 16

Metallic (blood-like, inky or coins)

Answer 16

Never

Question 17

Cheesy (aged hard cheese or described as goaty, sweaty or putrid.)

Answer 17

low levels can contribute to the complexity of English Old Ales. Higher levels may be encountered in European Sour Ales (with the exception of Oud Bruin) and American Wild Ales.

Question 18

Alcoholic (spicy, vinous character in the aroma and taste and is often accompanied by a warm or prickly mouthfeel)

Answer 18

Eisbock, Imperial Stout and English and American Barleywines.