SpanishCastleAle
Well-Known Member
I thought 'phenolic' flavors were plastic-like or band-aid-like and thus were bad flavors to have in beer. But in reading some style guidelines from BJCP they mention 'peppery, spicy phenols' or 'Yeasts prone to moderate production of phenols' (these are both from the Belgian Pale Ale style guideline).
Are they referring to the plastic-y/band-aid flavor or something else?
I'm not very familiar with Belgian beers but I did brew a BPA (or sorts) with WY3787 and it does have a flavor that I have been calling 'spicy' and I think it's from the yeast (at least I hope so...otherwise it's a very prominent off-flavor that I've never tasted before). Is this the 'phenol' flavor? It doesn't taste like plastic or band-aids to me though...peppery/spicy is a better description.
Are they referring to the plastic-y/band-aid flavor or something else?
I'm not very familiar with Belgian beers but I did brew a BPA (or sorts) with WY3787 and it does have a flavor that I have been calling 'spicy' and I think it's from the yeast (at least I hope so...otherwise it's a very prominent off-flavor that I've never tasted before). Is this the 'phenol' flavor? It doesn't taste like plastic or band-aids to me though...peppery/spicy is a better description.