phenol

I knocked up the following for my own use and figured others might be interested, it's based on Hisamoto et al (2010) who were looking for POF- wine yeasts to ferment the Japanese Koshu grape which is apparently notorious for its phenolics. So they measured 4-vinylphenol and 4-vinylguaiacol (in...

I'm a huge fan of a hefeweizen or a dunkelweizen in a hot summer day, but with some commercial brews I feel like the ester taste/aroma seems to dominate the spicy phenolic component by the end of the glass. The level of banana in Franziskaner or Paulaner are plenty for my tastes. I hear some...