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.

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