Product Description
Sensory Terms
– Rancid
– Waxy
– Goat-like
– Tallows
– Animal fat
Cause of Flavour
Caprylic is a flavour that occurs in beers primarily due to aging during storage – also known as conditioning. Caprylic can be a normal part of a beer’s profile and desirable. At high levels Caprylic can become an off-flavour, altering the beer’s flavour profile.
Caprylic flavours are seen in some pale largers.
Other Information
Beer Flavour Wheel Number: 0611
Flavour levels: 2-8 mg / l
This GMP Flavour Standard is strongly dependent on pH of the product it is placed into. The lower the pH the stronger the flavour becomes.
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
Many people are asnomic to Caprylic – you should screen your panel using this product before conducting any tasting sessions.
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