dubiouschewy
Active Member
Just to re-emphasize that DMS is an acceptable flavor in many beers with Pilsner malt or adjuncts, I copy/pasted the relevant parts of the aroma descriptions for BJCP styles with DMS listed as acceptable, expected at low levels, or as a key component. For No-Chill brewing, the question isn't whether there is technically more DMS in the beer, but whether that's a problem.
Anyway, here goes:
Most interesting to me is the levels in Cream Ale, which as an ale should have lower DMS levels according to what I've read about it's volatility during fermentation. Incidentally, I'll be entering that blonde as a cream ale next time.
Anyway, here goes:
1A. Lite American Lager, 1C. Premium American Lager, and 4A. Dark American Lager: ...Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable...
1D. Munich Helles and 1E. Dortmunder Export: ...Pils malt aroma... and a low background note of DMS (from Pils malt)...
2A. German Pilsner (Pils): ...May have... a low background note of DMS (from Pils malt).
2C. Classic American Pilsner: Low to medium grainy, corn-like or sweet maltiness may be evident...Some DMS is acceptable.
5A. Maibock/Helles Bock: ...May have a light DMS aroma from Pils malt... May have a light DMS flavor from Pils malt.
6A. Cream Ale: ... A sweet, corn-like aroma and low levels of DMS are commonly found...A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS.
Most interesting to me is the levels in Cream Ale, which as an ale should have lower DMS levels according to what I've read about it's volatility during fermentation. Incidentally, I'll be entering that blonde as a cream ale next time.