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BrewEssence™ Sensory Training Kit - Comprehensive
SEN206

BrewEssence™ Sensory Training Kit - Comprehensive

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Description

BrewEssence Sensory Training kits are designed and manufactured to provide an industry-leading standard of accuracy and ease-of-use to the process of sensory analysis training across a wide variety of flavors and aromas commonly found in beer. The liquid format of BrewEssence Sensory Training Kits allows for easy preparation of spiked beer suitable for training groups of any size. The compounds can be used for a variety of purposes including preparation for beer judging, use in brewery taste panel management programs, and towards studying for successful completion of various beer certification programs.

Sensory Analysis
In the science of sensory analysis, we use our senses to measure the individual characteristics of products we consume as a vital part of a quality assurance programs. In the brewing industry, taste panel members are trained to accurately identify flavors, aromas and tactile sensations using a range of food-safe chemical compounds that are commonly found in beer.

BrewEssence sensory kits contain ampoules of spiking compounds representing some of the most important flavors found in beer, with each ampoule formulated to allow for easy identification of its specific compound when mixed and served to tasters. Each time a spiked beer is evaluated, the taster will compare it to a sample of the same variety of beer that has nothing added to it, referred to as a control sample. Having a control sample to compare against each spiked sample allows the taster to more easily identify and describe their perceptions of the spiking compound that is suspended in beer.

Each ampoule from a BrewEssence kit is designed to serve up to 20 people. Since each ampoule is single-use, we highly recommend bringing the kit to your homebrew club or getting a group of brew buddies together to maximize the value of each kit. These kits are a great introduction to sensory training for anyone entering BJCP or Cicerone education programs.

Comprehensive Off-Flavors Kit

  • #1 Diacetyl
    • Flavor: buttery, butterscotch, buttered movie theater popcorn. Diacetyl changes the mouthfeel of beer. It produces a slick, mouthcoating sensation and makes the beer more satiating.
    • Production: Diacetyl is produced during fermentation as a byproduct of the synthesis of valine.
  • #2 DMS - Dimethyl sulfide
    • Flavor: creamed corn, cooked corn, cooked vegetable, oysters, tomato juice, vegetal. It produces a slick, mouthcoating sensation and makes the beer more satiating.
    • Production: DMS is produced primarily during wort boiling. S-methyl methionine, present in malt, is converted to DMS during the wort boil. DMS is also produced by some microbial contaminants.
  • #3 Contamination - Diacetyl + Acetic acid
    • ​Flavor: rancid butter, sour cream, buttermilk
    • Production: the most common contaminants that may be detected during the brewing process are Lactobacilli. Lactobacillus produces lactic acid, acetic acid and diacetyl.
  • #4 Papery / Oxidized - Trans-2-nonenal
    • Flavor: papery, wet cardboard, stale
    • Production: Trans-2-nonenal is formed by the oxidation linoleic acid.
  • #5 Acetaldehyde
    • Flavor: green (unripe) apples, cut grass, green avocado
    • Production: produced by yeast during the fermentation of glucose. It is the second last step in the production of ethanol.
  • #6 Skunky / Lightstruck - 3-methyl-2-butene-thiol
    • Flavor: skunky, sulfury, lightstruck, coffee/toffee
    • Production: 3-methyl-2-butene-thiol is produced when light reacts with hop acids and riboflavin.
  • #7 Acetic Acid
    • Flavor: vinegar, sour
    • Production: Acetic acid is primarily produced by microbial contamination.
  • #8 Lactic Acid
    • Flavor: sour milk, sour cream, acidic, lactic, yogurt
    • Production: Lactic acid is primarily produced by microbial contamination.
  • #9 Metallic - Ferrous sulfate
    • Flavor: iron, rusty, coins, taste of blood, aluminum foil
    • Production: can be caused by ions leached out of metallic brewhouse equipment, rusty pipes, water with high iron levels, rusted bottle caps, diatomaceous eath >50 ppb beer soluable iron.
  • #10 Isovaleric Acid
    • Flavor: cheesy, sweaty socks, blue cheese
    • Production: Isovaleric acid is an organic acid formed in old hops.
  • #11 H₂S - Hydrogen sulfide
    • Flavor: rotten eggs, sewer gas, drains
    • Production: H₂S is produced by yeast during fermentation as a byproduct of amino acid metabolism.
  • #12 Mercaptan - Ethanethiol
    • Flavor: sewer-like, drains
    • Production: Ethanethiol can arise due to poor yeast health and yeast autolysis.
  • #13 Butyric Acid
    • Flavor: baby vomit, putrid, rancid
    • Production: Butyric acid is produced by microbial contamination.
  • #14 Caprylic Acid
    • Flavor: waxy, candle wax, wax crayons, goaty
    • Production: Fatty acids are produced by yeast during lipid synthesis and are released into the beer as yeast ages.
  • #15 Earthy - 2-ethyl fenchol
    • Flavor: basement/cellar-like, damp soil, earthy
    • Production: Ethyl fenchol is caused by using water contaminated with microorganisms.
  • #16 Grainy - isobutyraldehyde
    • Flavor: husk-like, grainy, nutty
    • Production: Isobutyraldehyde arises from the use of pale malts and certain brewhouse procedures such as oversparging.
  • #17 Indole
    • Flavor: fecal, barnyard, pig-like
    • Production: Indole is produced by bacterial contamination.
  • #18 Spicy - Eugenol
    • Flavor: Allspice, cinnamon, clove-like, peppery, spicy
    • Production: the spicy flavor is produced by wild yeast. It is also produced by certain brewing yeast strains. It can also be produced during beer aging.
  • #19 Ethyl Acetate
    • Flavor: solvent like, nail polish romover
    • Production: Ethyl acetate is an ester that is produced by yeast during fermentation.
  • #20 Ethyl Hexanoate
    • Flavor: aniseed, licorice, apple
    • Production: Ethyl heanoate is an ester that is produced by yeast during fermentation.
  • #21 Isoamyl Acetate
    • Flavor: banana, pear, pear drops, fruity
    • Production: Isoamyl acetate is an ester that is produced by yeast during fermentation.
  • #22 Geraniol
    • Flavor: floral, geranium flowers, rose-like
    • Production: Geraniol is contributed to beer by the use of certain hop varieties that contain this hop oil.
  • #23 Onion - Dimethyl trisulfide
    • Flavor: onion, fried onion, garlic
    • Production: Dimethly trisulfide is primarily produced from amino acids during wort boiling. It can also be contributed by certain hop varieties.
  • #24 Bitter - iso-alpha acids
    • Flavor: hoppy bitterness
    • Production: Iso-alpha acids are contributed by hops during wort boiling.

 

Item # SEN206
Shipping Eligible for Free Shipping Program
Availability California - Out Of Stock
Pennsylvania - In Stock
Weight 1 LBS
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I want to improve as a homebrewer
Christie K on Mar 27, 2020
I want to improve as a homebrewer
Christie K on Mar 27, 2020
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