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 Information
Pre-requisite Knowledge:
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Introduction to Beer Properties (Beer Properties/Lesson 1)
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Production and Control of Fermentation Flavours (Fermentation/Lesson 4)
Learning Outcomes:
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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 anti-oxidants.
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Understand the control of oxidation throughout the brewing process.