nicoharris
Active Member
- Joined
- Feb 22, 2009
- Messages
- 32
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I am interested in the different molecules that shape the flavor of beer. I have been conducting test batches to target certain flavors such as dimethyl sulfide and diacetyl, however I am interested in trying different commercial beers that exemplify such flavors.
The flavors/molecules I am interested in include, but are not limited to, diacetyl, dimethyl sulfide, isovaleric acid, acetaldehyde, isoamyl acetate, ethyl hexenoate, trichlorophenol, etc...
Any suggestions would be much appreciated.
Thanks
The flavors/molecules I am interested in include, but are not limited to, diacetyl, dimethyl sulfide, isovaleric acid, acetaldehyde, isoamyl acetate, ethyl hexenoate, trichlorophenol, etc...
Any suggestions would be much appreciated.
Thanks