– Smoked meats
– Smoked herring
Cause of Flavour
In alcoholic beverages Smoky occurs due to contact with raw materials and ingredients that have been exposed to smoke – such as grains and malts that have malted. Smoke can also directly contaminate finished products if not stored correctly.
Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and generate guaiacol. This is common in high sugar beverages and juices.
Beer Flavour Wheel Number: 0423
Flavour level seen: 10 – 400 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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