Stink bug aroma in beer

No. A few wandered in late in the Fall. We generally just put them outside. This little bugger is a survivor that honestly "seems" friendly. I remember reading about a house in Maryland that had millions, literally. Pungent ripe cilantro and coriander odors from a scared bug are notable and would not be welcome in any beer in any stage of development. I will not crush this little fellow.

 

Right? The first time I smelled one I thought "this wouldn't be so bad if it wasn't so intense."

 

Pro stink bug tip, if you put a piece of tape on the top of them (wingside) they cannot spray their stink and you can just put them in the trash.

 

My wife did that to me once.

 

More likely she tried to put a cork in 'it'.

Cheers!

 

Did that come from a Kafkaesque dream?

 

I don’t know that I’d have called it stink bug (although it’s admittedly been a while since I’ve had the pleasure of smelling one), but I did have a Hill Farmstead Nordic Saison once that a really strong whiff of manure/compost. A little off putting at first, but I also tend to really like the sligtly bitter phenols and sensation of dryness/buoyancy Brett can give beer, so it ended up being a fair trade off.

Anyway, doesn’t surprise me that a beer with some Brett in the mix might go to some pretty funky places aroma-wise (though I also don’t blame you for not being fond of it )

 

Cracking up on this thread. If you aren't around them that much, it can be truly pungent, just because you are not used to the smell. Having farmed and spent a lot of time at a grain elevator, I would be around them constantly during the fall of the year, and actually you get used to it. You start picking up like others have said a more floral, coriander type smell. Wow, the power of google, the chemical makeup of the spray is similar to that of cilantro https://www.orkin.com/other/stink-bugs/do-stink-bugs-stink

 

Just two quick thoughts-
- if "stink" is in your name, I would expect something worse.
- if brett is in your beer, I would expect something worse.

 

More googling... https://www.aiche.org/chenected/2010/10/what-stinks

Does anyone know if there's a connection between those compounds and beer? Maybe @LeRose or @hopfenunmaltz

Note, the Clemson study found "at least two of the compounds present in the stink bug odor." So, it's likely there are other compounds contributing to stink bugs their unique odor.

 

This is fascinating stuff.

If only the internet dated back far enough to let us eavesdrop on the dawning of awareness about horse blankets!

 

I'm pretty sure I first came across that descriptor in one of Michael Jackson's books. (If you need to know what a 'book' is I'm sure the Internet can help you out )

 

But, yeah, speaking of dawning, we could actually be onto something here. I can see myself using the 'stink bug' term if it's really the best way to describe what I'm getting in a beer...I mean, I've used 'compost' before. And that was in a positive review .

 

It really does feel like this could be an enduring descriptor!

 

To you and @meefmoff :I first encountered "horse blanket" as a descriptor in the 70s from wine writers describing certain Rhone wines. Barnyard, leather, forest floor, and composted manure followed on quickly. These are great, interesting, and clever terms that have a history and ring true still.

 

Holy cow!

The old farts really came out in this thread!!

Cheers!

 

Old farts and stink bugs, oh my!

 

I haven't run across those, but aldehydes are in beer.

 

Sorry - missed this. Aldehydes can be found in beer, but I don't know about those two in particular. I do know aldehydes range wildly in flavor/odor perception, even for a single compound. Trans-2-octenal has the following flavor descriptors:

Organoleptic Properties:
Odor Type: fatty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:68 hour(s) at 100.00 %
fresh cucumber fatty green herbal banana waxy green leafy
Odor Description:at 1.00 % in dipropylene glycol. fresh cucumber fatty green herbal banana waxy green leaf
Luebke, William tgsc, (1988)
Odor sample from: Bedoukian Research, Inc.
Flavor Type: fatty
sweet green citrus peel spicy cucumber oily fatty brothy
Taste Description: sweet green citrus peel spicy cucumber oily fatty brothy
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
trans-2-OCTEN-1-AL ≥96.0% (trans), FCC, Kosher
Odor Description:green, pungent, spicy, vegetable
Adds fresh cucumber, green herbal, and banana topnotes. A great modifier for florals.
Taste Description:Sweet, fatty, citrus peel
Citrus especially orange, fatty notes of nuts especially hazelnut.
FCI SAS
TRANS-2-OCTENAL
Odor Descriptionistinctive green, leafy
Taste Description:Sweet, green

The trans-2-decenal description, but again a huge range, allegedly at 1 ppm solution:

Flavor Type: waxy
waxy fatty earthy coriander mushroom green pork fatty
Taste Description: at 1.00 ppm. Waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
trans-2-DECEN-1-AL ≥95.0% (trans), FCC, Kosher
Odor Description:A fatty, diffusive, orange odor with floral, rosey topnotes
Sweet aldehydic, green odor that blends well with citrus and floral compositions.
Taste Description:Waxy notes, citrus peel
Citrus flavors especially orange and grapefruit, fruit flavors, especially tropical.
Kingchem Laboratories
T2 DECENAL
Odor Descriptioniffusive orange odor, rose top note
Alfrebro
trans-2-DECENAL NATURAL 10% IN ETHANOL
Odor Description:Slightly Fatty Similar to Poultry Waxy
Taste Description:fatty fried citrus
FCI SAS
TRANS-2-DECENAL
Odor Description:Fatty, fried taste somewhat citrusy in dilution

 

Okay, can you also list recommended food pairings for those?