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The Beerists EXTRA – Sensory Kit Tasting

What? Another full-length show this week? Yep! We recently acquired a BJCP-curated sensory kit from the Siebel Institute, and decided to record and share our mostly horrible tasting experiences with all of you.

Ethyl hexanoate

Aniseed, apple or licorice

Common sources: Fermentation product, wort composition or yeast health


Floral, geranium flowers

Common sources: Hop addition and variety


Farm, barnyard

Common sources: Bacterial infection during fermentation

Spicy (Eugenol)

Cloves, all spice

Common sources: Microbial contamination, wild yeast or aging

Earthy (2-Ethyl fenchol)

Geosmin, soil-like

Common sources: Packaging or water-derived contamination

Papery (Trans-2-nonenal)

Cardboard, oxidized

Common sources: Product of oxidation, staling

Isovaleric acid

Cheesy, old hops, sweaty socks

Common sources: Use of old, degraded hops


Green Apple, cut grass

Common Sources: Fermentation Product, staling, or contamination

Butyric acid

Putrid, baby vomit

Common Sources: Bacterial contamination

D.M.S. (Dimethyl sulfide)

Cooked corn, cooked vegetables

Common sources: Wort boil, wort cooling or contamination

Diacetyl (2,3-Butanedione)

Butter, butterscotch

Common sources: Microbial contamination or improper maturation

Ethyl acetate

Solvent-like, nail polish remover

Common sources: Wort composition and yeast growth

The Beerists are: John Rubio, Anastacia Kelly, Grant Davis and Mike Lambert.

Photo courtesy of Shane Wilder. See more from his shoot with us here.


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