Blonde Ale turned (accidentally) Sour

Granitebeard · Sep 12, 2018

EvenMoreJesus said: ↑

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I realize that by saying I am not trying to be insulting, basically mean I am no matter what, but I have no idea how people drink sour beers. I just can't do it. I also realize I am in the minority when it comes to that...

SFACRKnight · Sep 13, 2018

EvenMoreJesus said: ↑

Yeah . . . but that's not the whole story. Esterification and transesterification are equilibrium reactions, which means that all of the compound in solution will not be hydrolyzed. Whatever it is will only be transformed until an equilibrium is achieved. Translation: if you have butyric acid that is significantly above threshold, it is unlikely that Brettanomyces species will esterify enough of it into ethyl butyrate to bring those levels below threshold and different species and strains of Brettanomyces have different levels of esterase activity.

From the MTF page you cited:

Ethyl Butyrate at low levels, which has a pineapple, tropical fruit aroma and flavor, but at high levels not all butyric acid will be converted into ethyl butyrate. Ethyl butyrate production occurred in only half of the Brettanomyces strains studied by Yakobson, with this conversion being less with the addition of lactic acid, indicating that ethyl butyrate conversion from butyric acid is strain dependent and slows in the presence of lactic acid
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Yeah, that's what I said, but in a more concise manner.

Blonde Ale turned (accidentally) Sour

Granitebeard Zealot (549) Aug 24, 2016 Maine

SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
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Blonde Ale turned (accidentally) Sour

Granitebeard Zealot (549) Aug 24, 2016 Maine

SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado Pooh-Bah Trader

SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
Pooh-Bah Trader