Sensory training kit used to train professional beer tasters to recognize and scale the intensity of six different beer flavour notes associated with speciality malt.
Use this set of certified beer flavour standards to deliver up to 90 minutes of taster training for ten people, or as a personal flavour training kit, allowing you to train yourself to recognize each of the six flavour notes over a longer period of time.
The AROXA™ Malt – Speciality 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 six flavours as detailed below.
The importance and origins of each flavour are:
Flavour: CANDY FLOSS Chemical name: ETHYL MALTOL
“Candy floss, like cotton candy or confectionary”
Flavour: BURNT SUGAR Chemical name: FURANEOL
“Burnt sugar, like caramel or caramelized strawberry”
Flavour: BURNT COFFEE Chemical name: FURFURYLTHIOL
“Burnt coffee, like instant coffee or coffee liqueur”
ORIGINS: Contributed to beer by speciality roasted malts or grains, or by the addition of coffee.
Flavour: SMOKY Chemical name: GUAIACOL
“Smoky, like smoked fish or cheese”
IMPORTANCE: Guaiacol is contributed to brewing raw materials (malt, rice etc) by intentional or non-intentional exposure to smoke. It is occasionally formed by bacteria during fermentation.
ORIGINS: Guaiacol is contributed to brewing raw materials (malt, rice etc) by intentional or non-intentional exposure to smoke. It is occasionally formed by bacteria d
Flavour: DARK CHOCOLATE Chemical name: 2,3,5-TRIMETHYLPYRAZINE
“Dark chocolate, like dark chocolate or cocoa”
Flavour: VANILLA Chemical name: VANILLIN
“Vanilla, like vanilla pods, ice cream or custard”
IMPORTANCE: Vanilla is a positive flavour note found in some speciality ales and stouts. It imparts a creamy aroma and contributes to a smooth mouthfeel, reducing the harshness of components derived from roasted malts.
ORIGINS: Vanilla flavour notes arise in beer in several ways – ageing on wood; addition of flavour essences; the action of wild yeasts; and breakdown of certain phenolic compounds during beer storage.