Product Description
Sensory Terms
– Stale cheese
– Sweaty
– Old hops
– Putrid
Cause of Flavour
Occurs primarily in hop based alcoholic beverages such as beers. The use of old or degraded hops will impart Isovaleric flavours to the final product
High hopping rates will also introduce Isovaleric – some strong hoppy craft beers have a noticeable amount of Isovaleric acid within them adding a slight cheese flavour note to the beer.
Other Information
Flavour Wheel Number: 0613
Flavour Level: Variable – 0.5 – 2 mg / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC).
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