Do phenolic evaporate during cooking?

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CorianderCortex

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TLDR: See title

Long version:

Hey all. Several months ago a brewed a beer that got too warm during fermentation and as a result it has a stronger phenolic presence than I'd like. Well I had an idea to use it for stuff like beer brats thinking maybe those compounds (being alcohols) might evaporate.

Does anyone have any experience or thoughts on that idea?

Thanks in advance.
 

SpartanDoc

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After a rudimentary google search of "phenols" and "clorophenols" it looks like no. The boiling points are all upwards of 300°F. If the beer is still tolerable you could do a test run with a brat or two. It would be interesting to see what flavors you end up with.
 

GuldTuborg

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What kinds of flavors are you getting? Some phenols will dissipate with time (months, years), others will not. I'm not an expert on this stuff. Maybe try posting in the Beer Science forum.
 
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