What You Need to Know
A beer fault or defect is a flavour deterioration caused by chemical changes of organic compounds in beer due to either improper production processes or improper storage. Chemicals that can cause flavour defects in beer are aldehydes, lipids, and sulfur compounds. Small fluctuations within fermentation byproducts can lead to the concentration of one or more of these chemicals falling outside a standard range, creating a flavour defect. It is also possible that during the malting process, microbial deterioration may occur, which leads to the loss of beer flavor.
Steps
- 1.
Beer-battered fish (British cuisine): Carbonation creates crisp texture
- 2.
Carbonnade flamande (Belgian cuisine): Off-flavors can ruin the stew's balance
- 3.
Guinness cake (Irish cuisine): Oxidized beer creates unpleasant aftertaste