Beer flavour standards kit used to train professional tasters to recognize and scale the intensity of 10 different taints.

Kit contains pots of each of the following:

• “Bromophenol, inky, like a museum or old TV set”
• “Chlorophenol, like antiseptic mouthwash”
• “Geosmin, like sugar beets or damp soil”
• “Earthy-green pepper, like green pepper or chillies”
• “Earthy-potato skins, like potato skins or dug soil”
• “Catty, like blackcurrant juice or tom cat urine”
• “Earthy-compost, like compost or peat, mouldy”
• “Alkaline, like caustic or detergent”
• “Musty-TCA, like corked wine with a rubbery overtone”
• “Musty-TBA, like corked wine or a damp cellar”