Site Performance Updates: We're aware of the nightly site outage, and working on resolving the issue.
Follow our progress ...
Discussion in 'Beer Talk' started by beertunes, Jan 23, 2013.
Just saw this: http://drinks.seriouseats.com/2013/...ers-phenols-alcohol.html?ref=excerpt_readmore .
Thanks for posting. That was pretty interesting.
Yes, actually a very interesting read. I like how the scientific, informative threads garner 2 replies whereas the "Posttheexactsamebeerpornthatyou'vealreadyposted6hoursagoandwillpostagainin6hours" threads have like 300, it's appalling. Anyway, I need to go post my recent beer haul.
Thanks for posting this. Uploaded it to my brewing DropBox folder! Really a good, informative read.
Excellent read! I want to read part 2 now. Thanks for the link.
Nice introduction that I bet a lot of users on here could bear to read. Try reading Tasting Beer for even more comprehensive descriptions.
Nice overview. I Bookmarked it to read part 2 whenever that's posted...hopefully tomorrow.
Nice. As someone who has never tasted nail polish remover before, could someone tell me a beer that uses ethyl acetate? So I can gauge the flavor
Considered a major defect in beer in high amounts, you will not usually smell it in beers that are from a quality brewery.
This was great. any more resources on how to better identify flavors in beer would be cool
Excellent find. Thanks for posting.
If one is interested they should read "Tasting Beer" by Randy Mosher.
Very good read, good stuff.
Good read. If you are ever bored, do some reading on all the compounds yeast can produce as bybroducts, then go read about how they make artificial flavors like butter, strawberry, apple, cherry, etc. They are a lot of the same exact compounds, just created through a different process.
I could smell this in GI Nightstalker bottled in November '12.
Interesting indeed, thanks for posting. I will also check out "Tasting Beer"
A lot of of shitty AWAs have this issue. It's usually just referred to as acetone. If brett is exposed to too much oxygen at too high of temperatures it often leads to this. The beers that I most quickly think of that had this were all one-offs by Drakes (and all particularly awful).
I believe I've had it in Orval once. First time I drank it and it completely turned me off from the brew. Now I love the stuff, although it never quite tastes the same as the last time I drank it. Inconsistent, but consistently great (except for that one time)
Over the top nail polish remover is rare because it will usually indicate complete negligence regarding fermentation temperature control. I don't remember drinking it in any commercial brew to be honest. However, my first two homebrews were Nail polish BOMBS so i can pick it up quite easily since.
Still, i found that British yeast were the most susceptible to produce higher alcohols and subsequently that nail polish remover taste.
Nice find and thanks for posting.
That's why I don't Belgian beers. It makes so much sense now!
Serious eats is awesome, huge fan of everything they do.
Zymurgy mag had also had a really awesome feature on defects in the November/December 2012 issue. Absolutely worth a read if you liked the Serious Eats post.
Thank you! There were also some good entries on hops and malts.
Thanks everyone for the answers. I've had Orval and night stalker and didn't pick up any nail polish remover . Lucky me
This is one flavor I'm glad I can't put my finger on
I just had a Steenbrugge Tripel and it was a nail polish remover acetone bomb. Absolutely horrible, but hey, if you want to try it out, go for it.
Nice read. Being someone who has baked nearly all my life and worked with yeast for breads and such, it really comes as no surprise that Belgians are without a doubt my absolutely favorites. Soon i will be ordering a book that explains the exact science behind brewing chemistry so i can better understand the nitty gritty that makes beer amazing!
Separate names with a comma.