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Las contaminaciones que no querrás cuando elaboras cerveza | Install Beer

Contaminations you won't want when brewing beer

We like beer, and we like it to be in perfect condition. However, sometimes it happens that our drink has unpleasant tastes and smells. In this case, the beer is most likely contaminated. Pay attention to the following list of contaminations that, if neglected, can spoil it.

Cerveza Artesana

  • Isoamyl acetate: in certain quantities it is acceptable, since it gives the banana flavor typical of wheat beers. However, in high concentrations it can be unpleasant.
  • Acetaldehyde: This by-product in the generation of alcohol will produce a flavor between herbal and vinegar to beer.
  • Acetic acid: Provides a vinegar flavor to beer. The most likely cause is bacterial contamination. All equipment should be disinfected if perceived.
  • Butyric acid: This contamination is reminiscent of cheese or butter in poor condition. The main cause is an excess of starch that has not been converted into fermentable sugar.
  • Caprylic acid: We perceive soapy flavors that will make our beer an unpleasant liquid.
  • Isovaleric acid: we perceive a cheese and sweat aroma. We have to check that the hops are fresh and that they have not started to rust.
  • Lactic acid: a sour taste reminiscent of yogurt invades our beer. In this case, bacterial contamination is most likely.
  • Diacetyl- Weak fermentation causes this compound to remain in the beer. To avoid the butter flavor, it is convenient to carry out a well oxygenated fermentation.
  • DMS: Most Lager beers contain DMS Dimethyl Sulfide, but in excess it creates a rancid taste. Remember garlic. It is enough to quickly cool the must and keep the vat open during cooking to avoid this contamination.n.
  • Ethanol and higher alcohols: We notice heat in the mouth and throat. These types of alcohols are undesirable because they are the main cause of hangovers.
  • Indole: This compound causes faecal aroma in beer and can lead to stomach problems. For this reason, we must monitor possible infection of the deposits and sanitize them.
  • Mercaptan: It is striking for its sulfur and rotten egg smell. It is usually due to the degeneration of the hops alpha acids in contact with light. Therefore, it is convenient to keep the bottles in the dark.
  • Metal: The metallic taste in beer is never pleasant. To avoid it, it is convenient to preserve it in stainless steel continents and to control the metals that the water contains.
  • Moldy: Most likely, our beer is rusty or has been stored in poor condition for a long time.
  • Taste of paper: Generally appears due to the oxidation of beer and reminds of the smell of wet paper.
  • Overcarbonation: It may be the most frequent contamination in beer. results in excess gas. It happens when too much sugar is added during ripening.

Now you know the main contaminations that affect craft beer. Some originate from brewing, while others are produced by dispensing cleaning, but all can ruin it. From now on you can easily detect them.d.

Contaminación Cerveza

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