Homebrew Beyond the Basics: Revised & Expanded Edition - All-Grain Brewing & Other Next Steps by Mike Karnowski

Author:Mike Karnowski
Language: eng
Format: epub

Unlike esters, phenols usually are considered an off-flavor in beer. Some common descriptors are plastic, smoke, or model-airplane glue. Usually they’re caused by a wild yeast infection, because most traditional brewing yeasts lack the ability to create phenols. (An exception: German wheat beer strains and Belgian strains, which can produce the phenol 4-vinyl guaiacol, give hefeweizens their characteristic clove aroma and taste.) When a yeast has the ability to create phenols, it uses ferulic acid in the wort to create them. Brewers of hefeweizen often perform a mash rest at around 114°F, known as a ferulic acid rest. This creates more ferulic acid, which, in theory, can increase the levels of the phenol and, therefore, add more clove character.

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