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Old 07-13-2010, 12:30 AM   #11
dwarven_stout
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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.
This.

Even Fix's book only hits the most common ones, though. There are an immense number of possible flavor compounds in beer- to put this idea in perspective, consider that a vanilla bean gets its flavor from a combination of over 200 organic compounds.
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Old 07-13-2010, 12:51 AM   #12
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"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
I have not read it. I just added it to my wish list on amazon the other day. If you've got the 411, spill! (seriously though, don't go out of your way)
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Old 07-13-2010, 12:52 AM   #13
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This.

Even Fix's book only hits the most common ones, though. There are an immense number of possible flavor compounds in beer- to put this idea in perspective, consider that a vanilla bean gets its flavor from a combination of over 200 organic compounds.
Yeah... I realize I am asking for more information than I could ever possibly do anything with, but I tend to get fanatical about something once I get into it.
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