Sensory training kit used to train professional beer tasters to recognize and scale the intensity of six different beer flavour notes associated with flavours found in wort.
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 – Wort 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: DMS Chemical name: DIMETHYL SULPHIDE
“DMS, like boiled sweetcorn or tomato sauce”
IMPORTANCE: DMS is a desirable flavour in some pale lager beers and ales and an off-flavour in other beers. Excessive levels of DMS are indicative of growth of contaminant bacteria during fermentation.
ORIGINS: Dimethyl sulphide is formed from malt-derived precursors (S-methyl methionine and dimethyl sulphoxide), primarily during wort production and – to a lesser extent – during fermentation.
Flavour: ROTTEN VEGETABLE Chemical name: DIMETHYL DISULPHIDE
“Rotten vegetable, like pickled vegetables or a sewage treatment plant”
IMPORTANCE: Dimethyl disulphide (DMDS) is an off-flavour in fresh beer. It also develops in some beers during ageing in pack. It can also occasionally arise as a taint through use of contaminated carbon dioxide for carbonation of beer. Some describe this flavour as ‘dirty sulphur’.
ORIGINS: Dimethyl disulphide is formed in beer as a result of production of hydrogen sulphide by yeast. If venting of the fermenter is poor (or the fermentation is done under pressure) flavours like this can build up.
Flavour: H2S Chemical name: HYDROGEN SULPHIDE
“H2S, like boiled eggs or rotten eggs”
IMPORTANCE: H2S imparts an unpleasant sulphury note to water. H2S is easily oxidized to less odour-active species, so its presence is indicative of the failure of water treatment processes or post-treatment contamination.
ORIGINS: H2S is formed by anaerobic sulphate-reducing bacteria from sulphate, by Clostridium or Bacillus from sulphite or proteins, or by electrochemical action through corrosion of pipes in systems with very low flow rates.
Flavour: METHIONAL Chemical name: METHIONAL
“Methional, like mashed potato”
IMPORTANCE: Methional is an important ageing character of lager, ales and stouts. It is a sulphury off-flavour of fresh lager beer. Methional is also a signature ‘worty’ note in many low- and non-alcoholic beers.
ORIGINS: Methional is produced in the brewhouse from the breakdown of the sulphur-containing amino acid methionine. It can also be released during beer ageing. In some breweries it can be associated with re-use of beer recovered from yeast and with over-pasteurization of beer.
Flavour: PAPERY Chemical name: TRANS-2-NONENAL
“Papery, like dry paper or cardboard”
IMPORTANCE: Nonenal is an off-flavour in beer associated with ageing. Formation of this flavour is more pronounced when precautions have not been taken in relation to minimizing process oxidation.
ORIGINS: Nonenal is formed during malt and wort production. After being formed, it binds to malt proteins. It is carried through the brewing process in this bound form before being released during storage of finished beer in bottles, cans or kegs.
Flavour: PHENOLIC-4-VG Chemical name: 4-VINYL GUAIACOL
“Phenolic-4-VG, like cloves or carnations”
IMPORTANCE: 4-Vinyl guaiacol is a key flavour impact character in some ales and stouts. It is regarded as an off-flavour in lager beers when it is associated with a moderate degree of consumer rejection. 4-Vinyl guaiacol is a signature flavour character in German-style wheat beer, together with the ester isoamyl acetate.
ORIGINS: Low levels of 4-vinyl guaiacol are produced through a combination of enzymic and non-enzymic process during wort production. High levels of 4-vinyl guaiacol result from the use of speciality yeast strains or contamination of beer with wild yeasts.