Lesson 6 - Beer Flavour and Stability
In this lesson we will discuss beer flavour and beer flavour stability. This will include the effects raw material has on beer flavour, followed by a discussion on common taints, their flavours and consumer reaction. We will examine the flavour changes that occur during beer storage: focussing on oxidation reactions, the species of oxygen involved, and how we can utilise antioxidants to protect against aged beer flavour change. Finally, we will summarise the selection of raw materials and process optimisations available to improve beer flavour stability.
Lesson Sign-off
This lesson dealt with beer flavour and its stability during storage post-packaging. We discussed the effects of raw material on beers’ flavour and their common taints, flavours and the consumers’ reaction to them.
The flavour changes that occur during beer storage were also covered, focussing on oxidation reactions, the types of oxygen involved, and how we utilise antioxidants. Finally, we examined the choice of raw materials and the process optimisations available to improve beer flavour stability.
You should now be able to:
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Understand the nature and contribution of raw materials to beer flavour.
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Explain the nature and origin of common flavour taints.
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Understand the nature of flavour changes which occur during beer storage.
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Explain the importance of oxidation in causing flavour instability.
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Understand the nature, purpose, function and application of antioxidants.
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Understand the control of oxidation throughout the brewing process.
A self-assessment lesson now follows, which will allow you to determine the level to which you have attained the above outcomes.