"Off" flavors you enjoy?

Lots of people complained about it, the one I had was really hard to say, to me it had a faint distinct waffing fruity slight tart raspberry.. sort of character... very light... but it also made me wonder if the infection was just starting to take, it did hint in that direction.

I did still enjoy it... but if it gets out of control... sour and stout for me is just pure pain.

which I might be in for with my next beer review

 

So what is untrue? It's a byprouct of fermentation that, under normal lager maturation, will be reabsorbed and be reduced by the yeast left in suspension.

 

For me, beers hopped with Simcoe give that characteristic. Try some Lagunitas DayTime

Gonna EDIT: I don't think DayTime has Simcoe, but I still get those flavors. Also, out of your distro area but Ithaca Flower Power

 

Oxidative reactions are still a part of fermentation science that is being heavily researched and I would guess it always will be.

That being said, short-term oxidation of alcohol creates trans 2-nonenol. This can happen very quickly (hours even) and that is where the cardboard quality comes from.

Over the course of a few weeks, the 2 VDK postcursors (diacetyl and 2, 3-pentanedione) that had been reduced by yeast during maturation, can be oxidized back into their buttery, nutty precursors. Over time, whether anaerobically or aerobically, iso-alpha acids will degrade as will essential hop oils and beta acids, thereby softening the all aspects of the hop character of the beer, and allowing the malt, which can be rather complimented by those VDKs that are now present again, to the forefront. In addition, malt character can take on all sorts of interesting qualities given the time and small amounts of O2.

So short-term, quick oxidation, bad for all beer. Long-term, slow oxidation, good in some beer.

 

The Mitch Steele link states that it is very low in lab tests, below threshold. Next time you see Mitch ask him, he brewed at the AB brewery in NH

Or are you stating that they do have it below threshold?

 

I have judged with Mitch and I have a great deal of respect for him, that being said, that's simply not the case. Bud Light is often used in sensory analysis courses (where they aren't using flavor actives or the like) as the example of acetaldehyde. It is always what I get when I taste any Bud product. I would argue that their ability to keep it there but so damn consistent is the true test of the level of quality that they have at their breweries.

 

Easy, cat piss...

 

Please contact Mitch , I think he would talk data with a pro like yourself.

On the old BA forum, I was ripped a new one for stating what we are all taught. The guy was from CA, and listed levels in commercial beers. Bud was at the bottom for acetaldehyde levels. I suspected he was an AB brewer or chemist.

 

I don't know if I necessarily "like" it, but I'm not particularly sensitive to DMS.