Sensory training kit used to train professional beer tasters to recognize and scale the intensity of ten different beer flavour notes associated with Off-flavours – weather, microbes & bugs found in hops.
Use this set of certified beer flavour standards to deliver up to two hours of taster training for ten people, or as a personal flavour training kit, allowing you to train yourself to recognize each of the ten flavour notes over a longer period of time.
The AROXA™ Hops – Off-flavours – weather, microbes & bugs Flavour Standards kit comes complete with a presentation box and informative flavour cards for each standard.
AROXA™ certified beer flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don’t forget about our 100% satisfaction guarantee.
This kit contains ten flavours as detailed below.
The importance and origins of each flavour are:
Flavour: SPEARMINT Chemical name: L-CARVONE
“Spearmint, like mint or toothpaste”
ORIGINS: Hop varietal characteristic. Present in hops and extracted into wort during boiling or beer during dry hopping.
Flavour: CINNAMON Chemical name: TRANS-CINNEMALDEHYDE
“Cinnamon, like cinnamon tea or mulled wine”
ORIGINS: Common component of dark spiced ales. Cinnamon is also also found in recipes for ciders.
Flavour: DAMASCENONE Chemical name: BETA-DAMASCENONE
“Damascenone, like black tea, tobacco or red wine”
IMPORTANCE: Beta-Damascenone is a component of fresh hop aroma in beer. The intensity of this flavour note increases during ageing of beer in pack, particularly in the case of beers which have been highly hopped.
ORIGINS: β-Damascenone is formed in beer from breakdown of precursors derived from hops. The amount formed is proportional to amount of (green) hop material added to the wort.
Flavour: SPICY Chemical name: EUGENOL
“Spicy, like clove oil or allspice”
IMPORTANCE: Eugenol is a flavour impact character in some beer styles, eg Belgian ales. It is an off-flavour in lager beers. It is more common in beers of higher alcohol content (> 7% vol / vol).
ORIGINS: Eugenol is formed during ageing of beer from precursors which are formed by yeast during fermentation. Formation of eugenol is associated with use of warm fermentation temperatures and typically associated with beers of higher alcoholic strength. Barrel-aged beers can also possess a spicy character from eugenol, deriving this flavour character from the wood.
Flavour: EARTHY-GREEN PEPPER Chemical name: 2-ISOBUTYL-3-METHOXYPYRAZINE
“Earthy-green pepper, like green pepper or chillies”
IMPORTANCE: 2-Isobutyl-3-methoxypyrazine imparts an earthy taint to beer. It is associated with a high degree of consumer rejection. Beers contaminated with 2-isobutyl-3-methoxypyrazine described by consumers as ‘chemical’ ’ or ‘contaminated’.
ORIGINS: 2-Isobutyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Flavour: EARTHY-POTATO SKINS Chemical name: 3-ISOPROPYL-3-METHOXYPYRAZINE
“Earthy-potato skins, like potato skins or dug soil”
IMPORTANCE: 2-Isopropyl-3-methoxypyrazine imparts a taint to beer. It is associated with a moderate degree of consumer rejection. It is described by consumers as ‘dirty’ or ‘contaminated’.
ORIGINS: 2-Isopropyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Flavour: MENTHOL Chemical name: MENTHOL
“Menthol, like breath fresheners or mentholated sweets”
Flavour: EARTHY-COMPOST Chemical name: 2-METHYLISOBORNEOL
“Earthy-compost, like compost or peat, mouldy”
IMPORTANCE: 2-Methylisoborneol imparts a mouldy, earthy taint to beer. It is associated with a moderate degree of consumer rejection. Beers tainted with 2-methylisoborneol are described by consumers as ‘dirty’ or ‘contaminated’.
ORIGINS: Mouldy flavours from 2-methylisoborneol are imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of such taints is growth of microorganisms in the water supply.
Flavour: MUSHROOM-MOULDY Chemical name: 1-OCTEN-3-OL
“Mushroom-mouldy, like fresh mushrooms or canned mushrooms”
Flavour: MUSTY-TCA Chemical name: 2,4,6-TRICHLOROANISOLE
“Musty-TCA, like corked wine or a damp cellar”
IMPORTANCE: Taint in beer. Trichloroanisole is associated with a high degree of consumer rejection, even at low levels. The flavour is often described by consumers as ‘chemical’ or ‘contaminated’.
ORIGINS: Trichloroanisole taints are often associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.