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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

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
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: beta-citronellol

A

floral, lime, lemongrass, insect repellent

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26
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: beta-damascenone

A

Black currant, grape jelly

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27
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: beta-farnesene

A

woody, damp wood, decaying leaves

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28
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: beta-pinene

A

woody-green pine-like smell

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29
Q

Tasting Beer: Sensory Vocabulary
Acid: Butyric Acid

A

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

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30
Q

Tasting Beer: Sensory Vocabulary
Acid: Caprylic, Caproic, Capric acids

A

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

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31
Q

Tasting Beer: Sensory Vocabulary
Phenol: Chlorophenol

A

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

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32
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: cis-3-hexenol

A

grassy

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33
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: cis-6-nonenal

A

honeydew melon, cantaloupe

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34
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: damascenone

A

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
Q

Tasting Beer: Sensory Vocabulary
Vicinal Diketone: Diacetyl/ 2-3-Butanedione

A

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
Q

Tasting Beer: Sensory Vocabulary
Thiol: Dimethyl Sulfide (DMS)

A

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
Q

Tasting Beer: Sensory Vocabulary
Thiol: Dimethyl Trisulphide

A

onion, garlic

38
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: D-limonene

A

Orange juice

39
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Acetate

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Butyrate

A

Type: Aroma
Descriptors: Pineapple candy, tinned pineapple
Threshold: 300 ppm
Appropriate Styles: All beers acceptable
Source: Ester produced during fermentation

41
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Caproate

A

apple-like with a note of aniseed

42
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Caprylate

A

apple-like

43
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Formate

A

raspberry

44
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Hexanoate

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Ethyl Phenylacetate

A

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
Q

Tasting Beer: Sensory Vocabulary
Phenol: Eugenol

A

Allspice, cinnamon, nutmeg, general spiciness

47
Q

Tasting Beer: Sensory Vocabulary
Furfural

A

Bread, Toast, Butterscotch, Caramel; Acrid in very high concentrations

48
Q

Tasting Beer: Sensory Vocabulary
Furfural octanoate

A

sherry

49
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: Gamma-undecalactone

A

peach

50
Q

Tasting Beer: Sensory Vocabulary
Geosmin

A

Type: Aroma
Descriptors: earthy, beetlike, petrichor
Threshold:
Appropriate Styles: NONE
Source:

51
Q

Tasting Beer: Sensory Vocabulary
Hop Flavors: Geraniol

A

floral, roses

52
Q

Tasting Beer: Sensory Vocabulary
Phenol: Guaiacol

A

burnt, smokey

53
Q

Tasting Beer: Sensory Vocabulary
Ester: Heptanol butyrate

A

red currant

54
Q

Tasting Beer: Sensory Vocabulary
Thiol: Hydrogen Sulfide (H2S)

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Isoamyl Acetate

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Isoamyl octanoate

A

pear, melon

57
Q

Tasting Beer: Sensory Vocabulary
Isobutyl Quinolone

A

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
Q

Tasting Beer: Sensory Vocabulary
Aldehyde: Isobutyraldehyde

A

Grainy, freshly milled malt, germinating malt

59
Q

Tasting Beer: Sensory Vocabulary
Phenol: Isoeugenol

A

dental antiseptic

60
Q

Tasting Beer: Sensory Vocabulary
Acid: Isovaleric Acid

A

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
Q

Tasting Beer: Sensory Vocabulary
Acid: Lactic Acid

A

tart lemon/ yogurt, sour milk, sour cream, acidic sourness

62
Q

Tasting Beer: Sensory Vocabulary
Hop Flavor: Linalool

A

citrus orange, floral, blueberry, rosewood

63
Q

Tasting Beer: Sensory Vocabulary
Ester: Linalyl Acetate

A

lavender, Earl Grey tea

64
Q

Tasting Beer: Sensory Vocabulary
Thiol: Mercaptan
(Methanethiol, Ethanethiol)

A

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
Q

Tasting Beer: Sensory Vocabulary
Metallic

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Phenylethyl Acetate

A

Type: Aroma
Descriptors: Honey, sweet, flowery, roses
Threshold: 3.8 ppm
Appropriate Styles: All beers acceptable
Source: Ester produced during fermentation

67
Q

Tasting Beer: Sensory Vocabulary
Sotolon

A

Brown Sugar, Madeira wine, curry leaves

68
Q

Tasting Beer: Sensory Vocabulary
Sulfate

A

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
Q

Tasting Beer: Sensory Vocabulary
Thiol: Sulfur Dioxide (SO2)

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Terpinyl Acetate

A

cherry

71
Q

Tasting Beer: Sensory Vocabulary
Trans-2-Nonenal (T2N)

A

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
Q

Tasting Beer: Sensory Vocabulary
Trans-anethole

A

Aniseed, Fennel

73
Q

Tasting Beer: Sensory Vocabulary
trans-Lactone and cis-Lactone

A

fresh oak, coconut

74
Q

Tasting Beer: Sensory Vocabulary
Trichloranisole (TCA)

A

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
Q

Tasting Beer: Sensory Vocabulary
Ester: Terpinyl Acetate

A

Cherry, marzipan/almond, or cardamom

76
Q

Tasting Beer: Sensory Vocabulary
Phenol: Vanillin

A

Vanilla

77
Q

Tasting Beer: Sensory Vocabulary
Hop Bitterness

A

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
Q

Tasting Beer: Sensory Vocabulary
Hop Aromas

A

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
Q

Tasting Beer: Sensory Vocabulary
Ethanol/ Ethyl Alcohol

A

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
Q

Tasting Beer: Sensory Vocabulary
Higher Alcohols/ Fusels: 2-Phenylethanol

A

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
Q

Tasting Beer: Sensory Vocabulary
Higher Alcohols/ Fusels: 1-Propanol/ N-Propanol/ Propyl Alcohol

A

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
Q

Tasting Beer: Sensory Vocabulary
Higher Alcohols/ Fusels: Isobutanol/ Isobutyl Alcohol

A

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
Q

Tasting Beer: Sensory Vocabulary
Higher Alcohols/ Fusels: Isoamyl Alcohol

A

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
Q

Tasting Beer: Sensory Vocabulary
Solventy Stale (Furfuryl Ethyl Ether/ FEE)

A

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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