Grizzlybrew

Recipes 

I was hoping someone here could help. I did a quick search, but couldn't find exactly what I was looking for. I am interested in finding a resource that will give more complete info on phenolic compounds and esters typically produced in beer.

Looking for more of the following type of info:

Esters:
ethyl-acetate - pear-like (low levels) - solvent-like (high levels)
isoamyl-acetate - banana-like

Phenols:
ferrulic acid + yeast = 4-vinyl guaiacol (cloves)
chlorophenols - result of residual chlorine in brewing process
polyphenols (tannins) - extracted from malt/hop matter

I would like to find a list of the different chemicals/compounds/processes involved in phenol/ester production and their flavor and aromatic qualities.

And more importantly, how to manage them (i.e. increase, decrease, etc.)

Thanks in advance!

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On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

Grizzlybrew

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bumpity bump bump...

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On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

david_42

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I've never seen this information anywhere. Be interesting if someone can find it.

Maarten

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Give me a gas chromatograph and I will tell you. Seriously, I will search the scientific literature and will come back if I find something.

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ghpeel

Recipes 

From Radical Brewing, by Randy Mosher:

Esters: Fruity or sometimes spicy aromas mostly due to yeast activity. At high levels in Belgian yeasts, especially when fermented at higher temperatures.

Ethyl acetate: Fruity, nail polish
Isoamyl acetate: Banana
Ethyl hexanoate: Ripe apple

Phenol: A wide range of chemicals, many of which are noxious - smokey or medicinal, for example. Desireable ones may me produced by specialized Belgian yeasts such as strains used in Bavarian Weizen or Belgian ales.

4-vinyl: guiaicol: "Clove" aroma found in Weizens
4-ethyl phenol: Barnyard, a marker for Brettanomyces activity

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

ghpeel

Recipes 

More......

Phenolic: A broad category of flavor gremlins. The worst of them - 3, 5 dimethoxyphenol - is an indicator of wild yeast infection, and smells like an electrical fire. Other, more subtle, even pleasant ones, can come from certain yeasts strains (weizen) or honey. UserL a nice fresh Weizen for the clove-like yeast character; honey diluted 1:4 in water; for the really nasty one, perhaps a piece of phenolic circuit board, the amber colored kind, freshly rasped or broken for intense aroma. Use: don't bother to dunk them in beer, just sniff the objects.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

Nickme23

Recipes 

Hey Grizzlybrew, I have a good book on wheats and if you don't mind waiting a day or two I'll try to compile some of the info for ya and post it here. I'm by no means an expert although I might be tending towards an EAC, but I can definitely compile other people's great ideas

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ChshreCat - "... Hell, fermcap is made of silicon. That's the same stuff that fake breasts are made from. Would you want THAT in your mouth? Oh wait...."

Planned: Northern Brown, Mild, Irish Red, Scottish 60 & 80 shilling, Vienna, Oktoberfest/Marzen, Schwartzbier
Primary: Air
On Draft: Mild, Northern Brown

a10t2

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Get a copy of Principles of Brewing Science by George Fix. It has essentially everything a brewer would ever need to know about fermentation byproducts, including flavor thresholds and the metabolic pathways for the common ones.

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Grizzlybrew

Recipes 

Thanks for the responses so far!

I actually have this sitting in my library, but haven't flipped through it in a while.

Looking forward to it. Is it Stan H's new book by chance? I just read the other day that wheat contains such a higher level of ferrulic acid than barley - that's why hefeweizens can have such a strong clove flavor...

I'll definitely check it out. I'm also hoping that Jamil and Chris White's new yeast book covers this stuff as well.

__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

Nickme23

Recipes 

"Brewing with wheat: The 'wit' and 'weizen' of world wheat beer styles"
by Stan Hieronymus

If that's the book and you've read it then I'm not going to bother researching it :P Hah

__________________
My Wife - "Sleeping burns calories too..."

ChshreCat - "... Hell, fermcap is made of silicon. That's the same stuff that fake breasts are made from. Would you want THAT in your mouth? Oh wait...."

Planned: Northern Brown, Mild, Irish Red, Scottish 60 & 80 shilling, Vienna, Oktoberfest/Marzen, Schwartzbier
Primary: Air
On Draft: Mild, Northern Brown