About this episode
What? Another full-length show this week? Yep! We recently acquired a BJCP-curated sensory kit from the Siebel Institute, and decided to record and share our mostly horrible tasting experiences with all of you. Ethyl hexanoateAniseed, apple or licoriceCommon sources: Fermentation product, wort composition or yeast health GeraniolFloral, geranium flowersCommon sources: Hop addition and variety IndoleFarm, barnyardCommon sources: Bacterial infection during fermentation Spicy (Eugenol)Cloves, all spiceCommon sources: Microbial contamination, wild yeast or aging Earthy (2-Ethyl fenchol)Geosmin, soil-likeCommon sources: Packaging or water-derived contamination Papery (Trans-2-nonenal)Cardboard, oxidizedCommon sources: Product of oxidation, staling Isovaleric acidCheesy, old hops, sweaty socksCommon sources: Use of old, degraded hops AcetaldehydeGreen Apple, cut grassCommon Sources: Fermentation Product, staling, or contamination Butyric acidPutrid, baby vomitCommon Sources: Bacterial contamination D.M.S. (Dimethyl sulfide)Cooked corn, cooked vegetablesCommon sources: Wort boil, wort cooling or contamination Diacetyl (2,3-Butanedione)Butter, butterscotchCommon sources: Microbial contamination or improper maturation Ethyl acetateSolvent-like, nail polish removerCommon sources: Wort composition and yeast growth The Beerists are: John Rubio, Anastacia Kelly, Grant Davis and Mike Lambert. Photo courtesy of Shane Wilder. See more from his shoot with us here . Subscribe!Point your podcatcher to our RSS feed: feed://feeds.feedburner.com/thebeerists Or, subscribe via iTunes (Give us a review and a rating!) twitter.com/thebeerists facebook.com/thebeerists or email us at info@thebeerists.com