I was drinking some Kirkland "Light Beer" this weekend. I noticed what I can only describe as an apple juice taste to the beer. I've noticed that in other cheap beers too, especially if they are not ice cold. What is it that I'm tasting? Corn, or some other adjunct?
Thanks, Is that a byproduct of an ingredient or some sort of additive? Why is it prevalent in cheap beers?
PROBLEM: Acetaldehyde (fresh cut green apples) SOLUTION: Make sure fermentation is vigorous using healthy yeast. Allow full attenuation. Leave beer on yeast longer. Oxygenate wort fully. Try another yeast strain. Make sure sufficient yeast nutrients are available. Let beer age longer. http://www.bjcp.org/faults.php
it's a by-product of fermentation. poor fermentation can produce a lot of it, to then point where it's above the taste threshhold. the issue is made that much more apparent in light adjunct lagers. those beers have so little flavor that flaws have nothing to hide behind. that amount of acetaldehyde in an imperial stout might not be perceptible because it would be hidden under all the other flavors. there are no "other flavors" in a lite beer, so...
Sounds like a side effect I can get down with. I can think of much worse flavors for a beer to taste of. If you ask me, cheap beers could use a bit more acetaldehyde.
could be acetaldehyde - but only if what you are tasting is a "green apple" flavor If instead you are tasting an "apple juice" flavor or "fresh apple cider" flavor, it is most likely because of the yeast strain - there is a very popular lager yeast strain that produces this apple flavor some folks love it, some folks hate it....
Once you understand how alcohol is metabolized, you realize acetaldehyde is not really desired in beer.
