From JudgeNet Wed Sep 1 05:32:42 1993 From: Brew Free Or Die 31-Aug-1993 0929 Subject: Re: Apple aroma Al Korzonas writes: >It could be acetaldehyde. Acetaldehyde is in the normal path for the >formation of ethanol, but as with all other things, some yeasts produce >more than others. An excessive amount can be found in very young beers >since healty yeast eventually transform it into ethanol. Sniff some >Budweiser -- they filter their product well before the yeast has a chance to >process all the acetaldehyde and thus quite a bit spills over into the final >product. I'm inclined to believe that it's the yeast's characteristics more so than the filtering that gives Budweiser its upfront acetaldehyde aroma. I have some Budweiser yeast in a wort solution, and it reeks of green apples. Haven't brewed with it yet... ObJudge: Do other judges wait for the once-a-year experience tally from the BJCP to confirm point recording, or do you call/write Spence et al. periodically to compare notes? -Dan -------------------------------------- From JudgeNet Fri Sep 3 07:33:27 1993 From: pmiller at mmm.com (Philip . Miller) Subject: Apples in beer Thanks to all who responded. My question wasn't so much what can cause apple aroma in beer (I can look that kind of thing up so I don't need to waste your time with that), but more of how are the flavor and aroma linked? I know that aroma and flavor are difficult to seperate. (Try eating a piece of pear and then a piece of apple with your nose held shut -- they taste the same.) I didn't realize that a strong apple aroma could cause the perception of apple flavor too. None of my sources come out an say that in so many words. If fact, by explicitly talking about some defects as aromas and some defects as flavors, they imply that an aroma DOESN'T transfer to a flavor. Anyway, thanks for the input. Now I'll know that if I ever detect a banana ester, I can expect to taste some banana flavor too and won't scratch my head helplessly wondering how THAT got into a beer. ;-) Phil Miller pmiller at mmm.com -------------------------------------- From JudgeNet Sat Sep 4 08:12:04 1993 From: korz at iepubj.att.com Subject: Flavor and Aroma Flavor and aroma are intimately tied. Our tongues can only taste four different flavors: sweet, salty, sour and bitter. Our noses can discern hundreds of different aromas. As Phil said, apples and pears taste the same without our noses. What we perceive as "flavor" is actually a combination of aroma and what our tongue tells us. Al. --------------------------------------