Day 43

In Sensory Evaluation, it was the last day of aromatics. First up was a round of spices we might run across in various beers, among them ginger, nutmeg, cloves, coriander, cinnnamon and orange zest.

After giving our noses a ten-minute rest, Roger Mittag pulled out a dozen fruity aromatics that can be found in beer (usually ales), including strawberry, apricot, black currant, red licrorice, bananas and pears.

Also mixed in with those were a couple of aromatics that are warning signs of fermentation problems: acetaldehyde (green apples or sometimes a new plastic smell); and marmite (a sign of yeast problems).

And that is it for aromatics! Next week is our mid-term exam, and then we are on to actually tasting beer.

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