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BJCP Exam: Beer Troubleshooting
From the Upstate New York Homebrewers Association (UNYHA) BJCP Exam Resources page: Instant Beer Troubleshooting Guide
209
Culinary Art
Undergraduate 1
04/20/2014

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Cards

Term
What are A Ap F M codes?
Definition
A: aroma Ap: Appearance F: Flavor M: Mouthfeel
Term
Describe the Alcohol fault
Definition
Smooth, warming, hot (AFM)
Term
What causes the Alcohol fault?
Definition
Recipe – high ABV
Term
What feedback on the Alcohol fault?
Definition
Reduce the original gravity
Term
Notes on the Alcohol fault
Definition
Ethanol. Detectable above ~6% ABV. Should never be “hot” or unpleasant. Inappropriate in low- to moderate-ABV beers. Expected in big beers, but can be overdone - bigger isn’t necessarily better!
Term
What fault can you remove by reducing the original gravity?
Definition
Alcohol
Term
Describe the Astringent fault
Definition
Drying, puckering, lingering harshness (M).
Term
What causes the Astringent fault?
Definition
Mashing/steeping problem.
Term
What feedback on the Astringent fault?
Definition
If mashing/steeping: make sure grain particles aren’t carried into boil (don’t overcrush grain). Keep mash/sparge temp. below 170 °F. Keep mash/steep water below 5.8 pH
Term
Notes on the Astringent fault
Definition
Common problem in all-grain or partial mash beers. Often combined with chill haze. Less commonly due to excess hop additions.
Term
What fault can you avoid by keeping mash/sparge temperatures below 170°F?
Definition
Astringent
Term
Drying, puckering, lingering harshness (M) describe what fault?
Definition
Astringent
Term
Describe the Butter/Butterscotch fault
Definition
Butter, butterscotch, toffee, artificial butter, “movie popcorn.” (AF).
Term
What causes the Butter/Butterscotch fault?
Definition
Fermentation problem – yeast strain, yeast stress, incomplete Fermentation.
Term
What feedback on the Butter/Butterscotch fault?
Definition
Pitch more yeast. Oxygenate wort. Ferment at warmer temp. Ferment longer. Use (longer) diacetyl rest (for lagers).
Term
Notes on the Butter/Butterscotch fault
Definition
Diacetyl. OK at very low levels in most English ale styles & Irish red ale. Common sign of yeast stress, esp. some English ale strains. Insufficiently-conditioned Lagers often have both diacetyl and acetaldehyde. Note: Extreme kettle caramelization can be mistaken for diacetyl.
Term
What faults are associated with Diacetyl?
Definition
Butter/Butterscotch, Slickness
Term
Describe the Cardboard fault
Definition
Cardboard, inky, papery, “chemical” bitter, “solventy stale.”
Term
What causes the Cardboard fault?
Definition
Oxidation.
Term
What feedback on the Cardboard fault?
Definition
Exclude oxygen at all phases of brewing process except yeast pitch. (Don’t splash or aerate mash runoff, wort or beer; Limit head space in fermenters/kegs or blanket with CO2). Good seal on bottle caps. Store beer cold.
Term
Notes on the Cardboard fault
Definition
Very common HB fault. At low levels “dullness” and reduced malt & hop flavor/aroma. Also see Sherry.
Term
Storing beer cold can reduce what faults?
Definition
Cardboard, Sherry, Brothy
Term
Describe the Corn fault
Definition
Canned corn, cooked corn, tomato juice (AF).
Term
What causes the Corn fault?
Definition
Recipe, grains.
Term
What feedback on the Corn fault?
Definition
If mashing/steeping: Full, open rolling boil of 90+ minutes for Pils malt/corn adjuncts. Chill wort quickly at end of boil.
Term
Notes on the Corn fault
Definition
DMS (dimethyl sulfide). OK at low levels for light lagers & pilsners. Common fault in HB beers made with Pils malt. Rarely due to excess corn adjunct grain. In dark beers can seem more Vegetal – more like canned tomatoes.
Term
What fault is DMS?
Definition
Corn, Vegetal at high levels
Term
DMS is OK at low levels for what styles?
Definition
light lagers & pilsners
Term
Describe the Excessive Carbonation fault
Definition
Gushing bottle, excessively high head.
Term
What causes the Excessive Carbonation fault?
Definition
Infection, Improper bottle conditioning.
Term
What feedback on the Excessive Carbonation fault?
Definition
Reduce priming sugar if bottle conditioning. Make sure fermentation is complete before bottling. Review sanitation procedures.
Term
Notes on the Excessive Carbonation fault
Definition
High carbonation levels expected for some beer styles (Notably Belgian strong ales.) Long, slow gush + crisp sourness + thin body = Lactobacillus infection. Gush + smoky & plastic phenols + thin body = wild yeast infection. High carbonation can make head size and retention seem greater than it is. It can also increase perception of aromas, hop bitterness and “crisp” mouth texture, while reducing perceptions of malt sweetness and body.
Term
A long, slow gush + crisp sourness + thin body indicates what?
Definition
Lactobacillus infection
Term
A gush + smoky & plastic phenols + thin body indicates what?
Definition
Wild yeast infection
Term
Describe the Flat fault
Definition
Poor head formation and retention.
Term
What causes the Flat fault?
Definition
Improper carbonation or packaging.
Term
What feedback on the Flat fault?
Definition
Increase priming sugar and/or add fresh yeast at bottling if bottle conditioning. Get good seal on bottles. Also see Thin Body.
Term
Notes on the Flat fault
Definition
Notes: Low carbonation acceptable for cask-conditioned ales and a few aged beer styles (straight/unblended lambic, Old ale). Poor carbonation can also reduce aroma perceptions and make beer seem sweeter and fuller-bodied than it really is.
Term
Improper carbonation or packaging causes what fault?
Definition
Flat
Term
Describe the Floral fault
Definition
Geraniums, roses, etc. (AF).
Term
What causes the Floral fault?
Definition
Fermentation problem – yeast stress.
Term
What feedback on the Floral fault?
Definition
Pitch more yeast. Oxygenate wort. Ferment at cooler temp. Condition for longer time. Use different yeast strain.
Term
Notes on the Floral fault
Definition
Esters. Expected in English & Belgian ales, German wheat beers. Inappropriate in lagers. Common sign of yeast stress, esp. for English & Belgian ale strains. Sometimes found with solventy &/or spicy phenolic notes. Certain hop varieties can also produce floral notes, but they tend to be more herbal than sweet.
Term
What faults are associated with esters?
Definition
Floral, Fruity
Term
Are esters appropriate for lagers?
Definition
No
Term
Are esters expected in English Ales?
Definition
Yes.
Term
The Perfumy fault is also known as what?
Definition
Floral
Term
Describe the Fruity fault
Definition
Apple, pear, cherry, citrus, pineapple, etc. (AF).
Term
What causes the Fruity fault?
Definition
Fermentation problem – yeast stress.
Term
What feedback on the Fruity fault?
Definition
Pitch more yeast. Oxygenate wort. Ferment at cooler temp. Condition for longer time. Use different yeast strain.
Term
Notes on the Fruity fault
Definition
Esters. Different yeast strains produce different ester profiles. Apple, pear & cherry for English ale, “tropical fruits” and “Juicy Fruit gum” for Belgian ale, banana, vanilla and “bubblegum” for German wheat beers. Special BTM malt and/or oxidation can produce “dark/dried fruit” (e.g., dates, dark cherries, figs, prunes, raisins) in dark beers. Also see Sherry.
Term
Describe the Full Body fault
Definition
Chewy, creamy (M).
Term
What causes the Full Body fault?
Definition
Recipe, grains, fermentation – poor yeast sedimentation.
Term
What feedback on the Full Body fault?
Definition
Fine/filter yeast. If mashing/steeping: Reduce dextrin malts. Reduce wheat/oat/rye additions. Longer protein rest. Starch conversion rest at lower temp.
Term
Notes on the Full Body fault
Definition
Due to proteins and/or starches. Sometimes found with haze. OK in most beers made with wheat, oats or rye. Fuller body often associated with stronger beer styles - but not always.
Term
What fault can be avoided by a longer protein rest?
Definition
Full Body
Term
Where does a protein rest occur?
Definition
Typically the first step in mashing
Term
What temperatures create the protein rest?
Definition
113-127 °F (45-53 °C) range.
Term
Describe the Grainy fault
Definition
Grainy, husky (AF).
Term
What causes the Grainy fault?
Definition
Mashing/steeping problem.
Term
What feedback on the Grainy fault?
Definition
If mashing/steeping: make sure grain particles aren’t carried into boil (don’t overcrush grain). Keep mash/sparge temp. below 170 °F. Keep mash/steep water below 5.8 pH
Term
Notes on the Grainy fault
Definition
Common problem in all-grain or partial mash beers. Often combined with chill haze. Less commonly due to excess hop additions.
Term
Describe the Green Apple fault
Definition
Green apple, green leaves, latex paint, sour apple (AF).
Term
What causes the Green Apple fault?
Definition
Fermentation problem – yeast stress, incomplete fermentation.
Term
What feedback on the Green Apple fault?
Definition
Pitch more yeast. Oxygenate wort. Ferment at warmer temp., Ferment/condition longer. “Diacetyl rest” for lagers.
Term
Notes on the Green Apple fault
Definition
Acetaldehyde. Common problem in HB lagers. Insufficiently- conditioned lagers often have both diacetyl and acetaldehyde. Tastes/smells more like latex paint at high levels and/or in darker beers. Easily confused with Fruity and Sour - Acetic notes.
Term
What fault is caused by acetaldehyde?
Definition
Green Apple.
Term
Describe the Haze fault
Definition
Hazy or opaque due to suspended material (Ap).
Term
What causes the Haze fault?
Definition
Many causes - Grains, dry-hopping, yeast, infection.
Term
What feedback on the Haze fault?
Definition
Fine or filter beer. For “chill haze” (haze which is visible only at cold temperatures) see Astringent.
Term
Notes on the Haze fault
Definition
Haze acceptable/expected for many beer styles. Also see Astringent, Grassy, Metallic or Yeasty.
Term
Describe the Medicinal fault
Definition
Medicinal, mouthwash (AF).
Term
What causes the Medicinal fault?
Definition
Water &/or contamination by sanitizers.
Term
What feedback on the Medicinal fault?
Definition
Don’t use water straight from tap. (Dechlorinate or use filtered/reverse osmosis water). Thoroughly rinse chlorine-based sanitizers.
Term
Notes on the Medicinal fault
Definition
Common novice brewer mistake. Chlorophenols produced by yeast action + residual chlorine in wort.
Term
Chlorophenol causes what fault?
Definition
Medicinal
Term
Describe the Plastic fault
Definition
Chemical, plastic, “Band Aid” (AF).
Term
What causes the Plastic fault?
Definition
Fermentation problem – yeast stress. Infection - wild yeast.
Term
What feedback on the Plastic fault?
Definition
Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Review sanitation procedures.
Term
Notes on the Plastic fault
Definition
Phenolic. Common sign of yeast stress. Infection is usually found with smoky phenols, solventy notes, thin body &/or excessive carbonation.
Term
What faults are associated with phenol?
Definition
Plastic, Spicy
Term
Describe the Poor Head Formation/Retention fault
Definition
Head not well-formed or falls quickly (loses more than half its volume within 1 minute).
Term
What causes the Poor Head Formation/Retention fault?
Definition
Oils. Also see Flat &/or Thin Body.
Term
What feedback on the Poor Head Formation/Retention fault?
Definition
Use more hops. Clean equipment thoroughly to eliminate detergents & oils. Also see Feedback for Flat & Thin Body.
Term
Notes on the Poor Head Formation/Retention fault
Definition
Low head is often difficult to assess when sampling HB.
Term
Describe the Sherry fault
Definition
Sherry, winy, vinous, “dark fruit” (AF).
Cause & Feedback: See Cardboard.
Notes: See Cardboard. Occurs in well-aged, strong (>6% ABV)
amber or dark beers. OK in strong dark ales (e.g., RIS, Belgian Dark
Strong, Old Ale).
Term
What causes the Sherry fault?
Definition
Oxidation.
Term
What feedback on the Sherry fault?
Definition
Exclude oxygen at all phases of brewing process except yeast pitch. (Don’t splash or aerate mash runoff, wort or beer; Limit head space in fermenters/kegs or blanket with CO2). Good seal on bottle caps. Store beer cold.
Term
Notes on the Sherry fault
Definition
See Cardboard. Occurs in well-aged, strong (>6% ABV) amber or dark beers. OK in strong dark ales (e.g., RIS, Belgian Dark Strong, Old Ale).
Term
What faults are associated with oxidation?
Definition
Cardboard, Sherry
Term
Describe the Slickness fault
Definition
Slickness on the tongue, creamy mouth texture (M).
Term
What causes the Slickness fault?
Definition
Cause: Fermentation problem – yeast strain, yeast stress, incomplete Fermentation.
Term
What feedback on the Slickness fault?
Definition
Pitch more yeast. Oxygenate wort. Ferment at warmer temp. Ferment longer. Use (longer) diacetyl rest (for lagers).
Term
Notes on the Slickness fault
Definition
Diacetyl. OK at very low levels in most English ale styles & Irish red ale. Common sign of yeast stress, esp. some English ale strains. Insufficiently-conditioned Lagers often have both diacetyl and acetaldehyde. Note: Extreme kettle caramelization can be mistaken for Diacetyl.
Term
Describe the Smoky fault
Definition
Burnt toast, scorched.
Term
What causes the Smoky fault?
Definition
Infection – wild yeast or Burned wort/grains.
Term
What feedback on the Smoky fault?
Definition
Review sanitation procedures or stir boiling wort. Use thicker-bottomed boil kettle. If using decoction mash be careful to not scorch mash.
Term
Notes on the Smoky fault
Definition
Wild yeast infection is a common HB problem. It is usually found with plastic-like phenols, solventy notes, thin body &/or excessive carbonation. Scorched wort a rare problem, mostly found in extract beers. Scorched grains are an occasional problem for decoction mashed beers.
Term
What faults are associated with wild yeast?
Definition
Excessive Carbonation, Plastic ,Smoky
Term
Describe the Solventy fault
Definition
Acetone, lacquer thinner, higher alcohols (AF). Harsh, hot (M).
Term
What causes the Solventy fault?
Definition
Recipe, Fermentation - yeast stress.
Term
What feedback on the Solventy fault?
Definition
Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Reduce original gravity.
Term
Notes on the Solventy fault
Definition
Common sign of yeast stress, especially in strong (>6% ABV) beers.
Term
Describe the Sour - Lactic fault
Definition
Tart, crisp, sharp, yogurt-like sourness. (AF).
Term
What causes the Sour - Lactic fault?
Definition
Infection – Lactobacillus.
Term
What feedback on the Sour - Lactic fault?
Definition
Review sanitation procedures.
Term
Notes on the Sour - Lactic fault
Definition
Lactic acid. Hard to detect in aroma. Common HB fault. Often due to starting siphon hoses with mouth. Usually accompanied by thin body and long-lasting, slow gushing of Excess Carbonation from the bottle. Better be quick with the dump bucket and the paper towels!
Term
Describe the Spicy fault
Definition
Clove, ginger, pepper, etc. (AF)
Term
What causes the Spicy fault?
Definition
Fermentation problem – yeast stress.
Term
What feedback on the Spicy fault?
Definition
Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Choose different yeast strain.
Term
Notes on the Spicy fault
Definition
Phenols. Common HB problem. Expected in Belgian ales & German wheat beers.
Term
What faults can be mitigated by oxygenating the wort?
Definition
Butter/Butterscotch, Floral, Fruity, Green Apple, Plastic, Perfumy, Slickness, Solventy, Spicy, Sweet
Term
Describe the Thin Body fault
Definition
Thin body, watery (M).
Term
What causes the Thin Body fault?
Definition
Malt or mashing problems.
Term
What feedback on the Thin Body fault?
Definition
Reduce adjunct sugar additions. If mashing/steeping: Use (more) dextrin malt. Add a bit of wheat, oats or rye malt to grist. If mashing: Reduce or eliminate protein rest. Starch conversion rest at higher temp.
Term
Notes on the Thin Body fault
Definition
Common fault in extract beers attempting to imitate full-bodied styles usually brewed as all-grain/partial mash.
Term
Describe the Barnyard fault
Definition
Barnyard, goaty, horsey, horse blanket, leathery, sweaty.
Term
What causes the Barnyard fault?
Definition
Infection – Brettanomyces.
Term
What feedback on the Barnyard fault?
Definition
Review sanitation procedures.
Term
Notes on the Barnyard fault
Definition
Various organic acids produced by Brettanomyces. Often combined with low level acetic sour aroma/flavor. Rarely encountered except in aged or deliberately-infected beers. Very distinctive!
Term
What fault is caused by Brettanomyces?
Definition
Barnyard
Term
Horse Blanket is another name for what fault?
Definition
Barnyard
Term
Describe the Brothy fault
Definition
Autolysed yeast, MarmiteTM, meat broth, meaty, VegemiteTM, soy sauce, “umami” (AF). Fuller body, “filling” texture (M).
Term
What causes the Brothy fault?
Definition
Excessive age - dead “autolysed” yeast.
Term
What feedback on the Brothy fault?
Definition
Rack beer from yeast before packaging. Store beer cold. Don’t age beer so long.
Term
Notes on the Brothy fault
Definition
Amino acids released by dead yeast. Literally the same taste sensation as found in meat, cheese or other protein-rich foods. Acceptable at very low levels in well-aged strong dark beers (e.g. Old Ale).
Term
Describe the Cheesy fault
Definition
Blue cheese, “funky,” sweaty (AF).
Term
What causes the Cheesy fault?
Definition
Hops – old hops.
Term
What feedback on the Cheesy fault?
Definition
Only use fresh, properly-stored hops. Store hops in the freezer in vacuum-sealed or CO2-filled sealed containers.
Term
Notes on the Cheesy fault
Definition
Isovaleric acid. Formed due to oxidation of hop bittering compounds. Has a very distinct, usually low-level, “Roquefort cheese” or “Ranch dressing” aroma and/or flavor.
Term
What fault is caused by Isovaleric acid?
Definition
Cheesy.
Term
Describe the Grassy fault
Definition
Fresh-cut grass, green leaves, hay (AF).
Term
What causes the Grassy fault?
Definition
Hops.
Term
What feedback on the Grassy fault?
Definition
Use fewer hops. Don’t use “wet” hops. Don’t use old/stale hops.
Term
Notes on the Grassy fault
Definition
Most common in dry-hopped beers, esp. wet-hopped.
Term
Describe the Mineral fault
Definition
Possibly bitter or salty (F). Dry, dusty, powdery, lingering aftertaste (M).
Term
What causes the Mineral fault?
Definition
Recipe, water – excess mineral additions.
Term
What feedback on the Mineral fault?
Definition
Reduce/eliminate water salt (i.e., “Burton” salt) additions. Use filtered/reverse osmosis water.
Term
Notes on the Mineral fault
Definition
Rare in Upstate NY, much more common in areas with very hard water. (Thanks to Upstate New York Homebrewers Association for much of the source material!)
Term
Describe the Metallic fault
Definition
Blood-like, “coiny,” coppery, iron, rusty, tinny (AFM).
Term
What causes the Metallic fault?
Definition
Equipment problems – metal leached from plumbing or
fittings.
Term
What feedback on the Metallic fault?
Definition
Only ferment/condition in stainless steel, glass or plastic containers. Check welds/brazing/soldering. Properly passivate brass fittings.
Term
Notes on the Metallic fault
Definition
Mostly due to equipment problems. Rarely due to water brewed using bad plumbing or bad well water.
Term
Describe the Musty fault
Definition
Moldy, “cellar-like,” “damp basement” (AF).
Term
What causes the Musty fault?
Definition
Mold. Old grain.
Term
What feedback on the Musty fault?
Definition
Dry equipment before storing. Review sanitation procedures. Don’t leave plastic fermenters on wet/damp floors. Don’t use old grain. Store grain in cool, low-humidity environment in sealed containers.
Term
Notes on the Musty fault
Definition
Rare in homebrew. Easily mistaken for Barnyard, Sulfury, Vegetal and/or other more pungent off-characteristics.
Term
Describe the Skunky fault
Definition
Skunky, light-struck (AF).
Term
What causes the Skunky fault?
Definition
Light.
Term
What feedback on the Skunky fault?
Definition
Protect wort & beer from fluorescent light and sunlight (cover fermenters, use brown bottles).
Term
Notes on the Skunky fault
Definition
Rare in homebrew. Ubiquitous in badly-handled “green bottle” import beers.
Term
Light-struck is another name for what fault?
Definition
Skunky.
Term
Describe the Sour - Vinegar fault
Definition
Harsh, lingering, vinegar-like (AF). Sometimes slimy, “ropey” appearance (Ap) and mouth texture (M).
Term
What causes the Sour - Vinegar fault?
Definition
Infection - acetobacter infection.
Term
What feedback on the Sour - Vinegar fault?
Definition
Review sanitation procedures.
Term
Notes on the Sour - Vinegar fault
Definition
Acetic Acid. Rare in HB, usually found with sulfury or vegetal notes and thin body.
Term
Describe the Sulfur fault
Definition
Rotten egg, burning matches, fecal, etc.
Term
What causes the Sulfur fault?
Definition
Infection – bacterial. Rarely excess sulfates in water or added sulfite preservatives.
Term
What feedback on the Sulfur fault?
Definition
Review sanitation procedures.
Term
Notes on the Sulfur fault
Definition
Hydrogen sulfide, sulfur dioxide and other sulfur compounds. Rare in HB, usually found with sour or other problems. Can be mistaken for Corn, Vegetal or Skunky (and vice-versa).
Term
Describe the Sweet fault
Definition
Sugary, sweet (F), Cloying (M).
Term
What causes the Sweet fault?
Definition
Recipe, Grains – excess dextrin malts. Fermentation problem – incomplete fermentation.
Term
What feedback on the Sweet fault?
Definition
Pitch more yeast. Oxygenate your wort. Ferment longer. Ferment at warmer temperature. Avoid temperature swings which might shock yeast. Reduce or eliminate dextrin malts or non-fermentable sugars. If mashing: perform starch conversion rest at lower temperature.
Term
Notes on the Sweet fault
Definition
Poor attenuation might be accompanied by other signs of yeast stress (e.g., acetaldehyde, diacetyl) and excessively Full Body for style.
Term
What fault can be mitigated by pitching more yeast?
Definition
Butter/Butterscotch, Cardboard, Floral, Fruity, Green Apple, Plastic, Perfumy, Slickness, Solventy, Spicy, Sweet
Term
Describe the Vegetal fault
Definition
Cooked, canned, or rotten vegetable (asparagus, cabbage, celery, onion, parsnip, etc.) (AF).
Term
What causes the Vegetal fault?
Definition
Infection – bacterial.
Term
What feedback on the Vegetal fault?
Definition
Review sanitation procedures.
Term
Notes on the Vegetal fault
Definition
DMS (dimethyl sulfide) at high levels. Rare in HB. Usually combined with sour or sulfury notes. Also see Corn.
Term
Describe the Yeasty fault
Definition
Bread dough, rubbery, sulfury (AF).
Term
What causes the Yeasty fault?
Definition
Fermentation problem - incomplete fermentation and/or poor yeast sedimentation.
Term
What feedback on the Yeasty fault?
Definition
Rack beer off of yeast before packaging. Choose more flocculent (i.e., more likely to settle out of solution) yeast strain.
Term
Notes on the Yeasty fault
Definition
Often encountered if yeast cake at bottom of bottle is roused.
Term
What Fault is described as: Smooth, warming, hot (AFM)
Definition
The Alcohol fault
Term
What Fault is described as: Drying, puckering, lingering harshness (M).
Definition
The Astringent fault
Term
What Fault is described as: Barnyard, goaty, horsey, horse blanket, leathery, sweaty.
Definition
The Barnyard fault
Term
What Fault is described as: Autolysed yeast, MarmiteTM, meat broth, meaty, VegemiteTM, soy sauce, “umami” (AF). Fuller body, “filling” texture (M).
Definition
The Brothy fault
Term
What Fault is described as: Butter, butterscotch, toffee, artificial butter, “movie popcorn.” (AF).
Definition
The Butter/Butterscotch fault
Term
What Fault is described as: Cardboard, inky, papery, “chemical” bitter, “solventy stale.”
Definition
The Cardboard fault
Term
What Fault is described as: Blue cheese, “funky,” sweaty (AF).
Definition
The Cheesy fault
Term
What Fault is described as: Canned corn, cooked corn, tomato juice (AF).
Definition
The Corn fault
Term
What Fault is described as: Gushing bottle, excessively high head.
Definition
The Excessive Carbonation fault
Term
What Fault is described as: Poor head formation and retention.
Definition
The Flat fault
Term
What Fault is described as: Geraniums, roses, etc. (AF).
Definition
The Floral fault
Term
What Fault is described as: Apple, pear, cherry, citrus, pineapple, etc. (AF).
Definition
The Fruity fault
Term
What Fault is described as: Chewy, creamy (M).
Definition
The Full Body fault
Term
What Fault is described as: Grainy, husky (AF).
Definition
The Grainy fault
Term
What Fault is described as: Fresh-cut grass, green leaves, hay (AF).
Definition
The Grassy fault
Term
What Fault is described as: Green apple, green leaves, latex paint, sour apple (AF).
Definition
The Green Apple fault
Term
What Fault is described as: Hazy or opaque due to suspended material (Ap).
Definition
The Haze fault
Term
What Fault is described as: Medicinal, mouthwash (AF).
Definition
The Medicinal fault
Term
What Fault is described as: Blood-like, “coiny,” coppery, iron, rusty, tinny (AFM).
Definition
The Metallic fault
Term
What Fault is described as: Possibly bitter or salty (F). Dry, dusty, powdery, lingering aftertaste (M).
Definition
The Mineral fault
Term
What Fault is described as: Moldy, “cellar-like,” “damp basement” (AF).
Definition
The Musty fault
Term
What Fault is described as: Chemical, plastic, “Band Aid” (AF).
Definition
The Plastic fault
Term
What Fault is described as: Head not well-formed or falls quickly (loses more than half its volume within 1 minute).
Definition
The Poor Head Formation/Retention fault
Term
What Fault is described as: Sherry, winy, vinous, “dark fruit” (AF).
Definition
The Sherry fault
Term
What Fault is described as: Skunky, light-struck (AF).
Definition
The Skunky fault
Term
What Fault is described as: Slickness on the tongue, creamy mouth texture (M).
Definition
The Slickness fault
Term
What Fault is described as: Burnt toast, scorched.
Definition
The Smoky fault
Term
What Fault is described as: Acetone, lacquer thinner, higher alcohols (AF). Harsh, hot (M).
Definition
The Solventy fault
Term
What Fault is described as: Tart, crisp, sharp, yogurt-like sourness. (AF).
Definition
The Sour - Lactic fault
Term
What Fault is described as: Harsh, lingering, vinegar-like (AF). Sometimes slimy, “ropey” appearance (Ap) and mouth texture (M).
Definition
The Sour - Vinegar fault
Term
What Fault is described as: Clove, ginger, pepper, etc. (AF)
Definition
The Spicy fault
Term
What Fault is described as: Rotten egg, burning matches, fecal, etc.
Definition
The Sulfur fault
Term
What Fault is described as: Sugary, sweet (F), Cloying (M).
Definition
The Sweet fault
Term
What Fault is described as: Thin body, watery (M).
Definition
The Thin Body fault
Term
What Fault is described as: Cooked, canned, or rotten vegetable (asparagus, cabbage, celery, onion, parsnip, etc.) (AF).
Definition
The Vegetal fault
Term
What Fault is described as: Bread dough, rubbery, sulfury (AF).
Definition
The Yeasty fault
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