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En lager som inte smakar så jättemycket, haha! När vi testade dessa för ett par år sedan så körde vi med Sofiero :)
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Sensory kit 12 types
2,172.06 SEK
Sensory kit from Siebel Institute with 12 common beer off-flavor components.
Description
Article no.: 691712
Teach yourself the most common off-flavours in beer with this Sensory kit from the Siebel Institute.
By comparing a flavoured beer with a control sample, you can develop your knowledge about how flavour and aroma is connected to different factors in brewing, racking and storing beer. This gives a broader understanding for sampling, brewing and judging beer, and is useful for "tester calibration".
The Sensory kit is suitable for a group of testers, for example as a tasting event, in brew clubs, with beer judges or in other educational circumstances.
Contains a set of 12 single use glass vials, with the flavours:
• Acetaldehyd (Green apple)
Common sources: stalled fermentation or contact with oxygen
Concentration: 45 mg/l. Threshold in beer: 10-20 mg/l.
• DMS / Dimethyl sulfide (Cooked corn, cooked vegetables)
Common sources: too short wort boil or slow wort cooling
Concentration: 200 μg/l. Threshold in beer: 25-50 μg/l.
• Diacetyl / 2,3-Butanedione (Butter, butterscotch)
Common sources: stalled fermentation or improper maturation, microbial contamination
Concentration: 0.6 mg/l. Threshold in beer: 0.1-0.2 mg/l.
• Spicy / Eugenol (Cloves, all spice)
Common sources: bi-product of fermentation, microbial contamination or aging
Concentration: 120 μg/l. Threshold in beer: 40 μg/l.
• Paper / Trans-2-nonenal (Cardboard, oxidized)
Common sources: contact with oxygen during brewing, racking or storage
Concentration: 2 μg/l. Threshold in beer: 0.5 μg/l.
• Ethyl acetate (solvent-like, nail polish remover)
Common sources: fermentation temperature, underpitching or wild yeast
Concentration 60 mg/l. Threshold in beer 20-40 mg/l.
• Isovaleric acid (cheesy, sweaty socks, old hops)
Common sources: use of old, degraded hops
Concentration 3 mg/l. Threshold in beer 1 mg/l.
• Mercaptan (sewer-like, drains)
Common sources: poor yeast health, autolysis
Concentration 3.75 μg/l. Threshold in beer 1 μg/l.
• Metal (metallic, tin-like, blood)
Common sources: water sources, non-passivated vessels
Concentration 3.75 mg/l. Threshold in beer 1 mg/l.
• H2S (rotten eggs)
Common sources: fermentation, maturation or contamination
Concentration 72 µg/l. Threshold in beer: 4 µg/l
• Lactic acid (sour, sour milk)
Common sources: beer spoilage bacteria
Concentration: 400 mg/l. Threshold in beer 140 mg/l.
• Brett / Barnyard (barnyard, horsey, wine-like)
Common sources: secondary fermentation with Brettanomyces / wild yeast
Concentration: 10.0 µg/l. Threshold in beer: 0.30 µg/l.
Each vial is intended for 1 L of neutral beer, sufficient for at least 10 persons.
Use the same beer as control sample.
Sample preparation (gives approx. 3x threshold level):
• Use 1 L of beer per vial.
• Carefully pour half the beer volume into a suitable pitcher.
• Lightly snap the vial open at the top section.
• Add the contents of the vial to the pitcher.
• Gently pour the rest of the beer into the pitcher.
• Serve samples of 80 - 100 ml, together with a control sample.
• Smell, taste and swallow the sample. Take notice of differences from the control sample, preferably as a silent testing.
• Discuss the differences between the two samples.
Instruction for preparation and sampling the Sensory kit (PDF)
By comparing a flavoured beer with a control sample, you can develop your knowledge about how flavour and aroma is connected to different factors in brewing, racking and storing beer. This gives a broader understanding for sampling, brewing and judging beer, and is useful for "tester calibration".
The Sensory kit is suitable for a group of testers, for example as a tasting event, in brew clubs, with beer judges or in other educational circumstances.
Contains a set of 12 single use glass vials, with the flavours:
• Acetaldehyd (Green apple)
Common sources: stalled fermentation or contact with oxygen
Concentration: 45 mg/l. Threshold in beer: 10-20 mg/l.
• DMS / Dimethyl sulfide (Cooked corn, cooked vegetables)
Common sources: too short wort boil or slow wort cooling
Concentration: 200 μg/l. Threshold in beer: 25-50 μg/l.
• Diacetyl / 2,3-Butanedione (Butter, butterscotch)
Common sources: stalled fermentation or improper maturation, microbial contamination
Concentration: 0.6 mg/l. Threshold in beer: 0.1-0.2 mg/l.
• Spicy / Eugenol (Cloves, all spice)
Common sources: bi-product of fermentation, microbial contamination or aging
Concentration: 120 μg/l. Threshold in beer: 40 μg/l.
• Paper / Trans-2-nonenal (Cardboard, oxidized)
Common sources: contact with oxygen during brewing, racking or storage
Concentration: 2 μg/l. Threshold in beer: 0.5 μg/l.
• Ethyl acetate (solvent-like, nail polish remover)
Common sources: fermentation temperature, underpitching or wild yeast
Concentration 60 mg/l. Threshold in beer 20-40 mg/l.
• Isovaleric acid (cheesy, sweaty socks, old hops)
Common sources: use of old, degraded hops
Concentration 3 mg/l. Threshold in beer 1 mg/l.
• Mercaptan (sewer-like, drains)
Common sources: poor yeast health, autolysis
Concentration 3.75 μg/l. Threshold in beer 1 μg/l.
• Metal (metallic, tin-like, blood)
Common sources: water sources, non-passivated vessels
Concentration 3.75 mg/l. Threshold in beer 1 mg/l.
• H2S (rotten eggs)
Common sources: fermentation, maturation or contamination
Concentration 72 µg/l. Threshold in beer: 4 µg/l
• Lactic acid (sour, sour milk)
Common sources: beer spoilage bacteria
Concentration: 400 mg/l. Threshold in beer 140 mg/l.
• Brett / Barnyard (barnyard, horsey, wine-like)
Common sources: secondary fermentation with Brettanomyces / wild yeast
Concentration: 10.0 µg/l. Threshold in beer: 0.30 µg/l.
Each vial is intended for 1 L of neutral beer, sufficient for at least 10 persons.
Use the same beer as control sample.
Sample preparation (gives approx. 3x threshold level):
• Use 1 L of beer per vial.
• Carefully pour half the beer volume into a suitable pitcher.
• Lightly snap the vial open at the top section.
• Add the contents of the vial to the pitcher.
• Gently pour the rest of the beer into the pitcher.
• Serve samples of 80 - 100 ml, together with a control sample.
• Smell, taste and swallow the sample. Take notice of differences from the control sample, preferably as a silent testing.
• Discuss the differences between the two samples.
Instruction for preparation and sampling the Sensory kit (PDF)
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Description
Article no.: 691712
Teach yourself the most common off-flavours in beer with this Sensory kit from the Siebel Institute.
By comparing a flavoured beer with a control sample, you can develop your knowledge about how flavour and aroma is connected to different factors in brewing, racking and storing beer. This gives a broader understanding for sampling, brewing and judging beer, and is useful for "tester calibration".
The Sensory kit is suitable for a group of testers, for example as a tasting event, in brew clubs, with beer judges or in other educational circumstances.
Contains a set of 12 single use glass vials, with the flavours:
• Acetaldehyd (Green apple)
Common sources: stalled fermentation or contact with oxygen
Concentration: 45 mg/l. Threshold in beer: 10-20 mg/l.
• DMS / Dimethyl sulfide (Cooked corn, cooked vegetables)
Common sources: too short wort boil or slow wort cooling
Concentration: 200 μg/l. Threshold in beer: 25-50 μg/l.
• Diacetyl / 2,3-Butanedione (Butter, butterscotch)
Common sources: stalled fermentation or improper maturation, microbial contamination
Concentration: 0.6 mg/l. Threshold in beer: 0.1-0.2 mg/l.
• Spicy / Eugenol (Cloves, all spice)
Common sources: bi-product of fermentation, microbial contamination or aging
Concentration: 120 μg/l. Threshold in beer: 40 μg/l.
• Paper / Trans-2-nonenal (Cardboard, oxidized)
Common sources: contact with oxygen during brewing, racking or storage
Concentration: 2 μg/l. Threshold in beer: 0.5 μg/l.
• Ethyl acetate (solvent-like, nail polish remover)
Common sources: fermentation temperature, underpitching or wild yeast
Concentration 60 mg/l. Threshold in beer 20-40 mg/l.
• Isovaleric acid (cheesy, sweaty socks, old hops)
Common sources: use of old, degraded hops
Concentration 3 mg/l. Threshold in beer 1 mg/l.
• Mercaptan (sewer-like, drains)
Common sources: poor yeast health, autolysis
Concentration 3.75 μg/l. Threshold in beer 1 μg/l.
• Metal (metallic, tin-like, blood)
Common sources: water sources, non-passivated vessels
Concentration 3.75 mg/l. Threshold in beer 1 mg/l.
• H2S (rotten eggs)
Common sources: fermentation, maturation or contamination
Concentration 72 µg/l. Threshold in beer: 4 µg/l
• Lactic acid (sour, sour milk)
Common sources: beer spoilage bacteria
Concentration: 400 mg/l. Threshold in beer 140 mg/l.
• Brett / Barnyard (barnyard, horsey, wine-like)
Common sources: secondary fermentation with Brettanomyces / wild yeast
Concentration: 10.0 µg/l. Threshold in beer: 0.30 µg/l.
Each vial is intended for 1 L of neutral beer, sufficient for at least 10 persons.
Use the same beer as control sample.
Sample preparation (gives approx. 3x threshold level):
• Use 1 L of beer per vial.
• Carefully pour half the beer volume into a suitable pitcher.
• Lightly snap the vial open at the top section.
• Add the contents of the vial to the pitcher.
• Gently pour the rest of the beer into the pitcher.
• Serve samples of 80 - 100 ml, together with a control sample.
• Smell, taste and swallow the sample. Take notice of differences from the control sample, preferably as a silent testing.
• Discuss the differences between the two samples.
Instruction for preparation and sampling the Sensory kit (PDF)
By comparing a flavoured beer with a control sample, you can develop your knowledge about how flavour and aroma is connected to different factors in brewing, racking and storing beer. This gives a broader understanding for sampling, brewing and judging beer, and is useful for "tester calibration".
The Sensory kit is suitable for a group of testers, for example as a tasting event, in brew clubs, with beer judges or in other educational circumstances.
Contains a set of 12 single use glass vials, with the flavours:
• Acetaldehyd (Green apple)
Common sources: stalled fermentation or contact with oxygen
Concentration: 45 mg/l. Threshold in beer: 10-20 mg/l.
• DMS / Dimethyl sulfide (Cooked corn, cooked vegetables)
Common sources: too short wort boil or slow wort cooling
Concentration: 200 μg/l. Threshold in beer: 25-50 μg/l.
• Diacetyl / 2,3-Butanedione (Butter, butterscotch)
Common sources: stalled fermentation or improper maturation, microbial contamination
Concentration: 0.6 mg/l. Threshold in beer: 0.1-0.2 mg/l.
• Spicy / Eugenol (Cloves, all spice)
Common sources: bi-product of fermentation, microbial contamination or aging
Concentration: 120 μg/l. Threshold in beer: 40 μg/l.
• Paper / Trans-2-nonenal (Cardboard, oxidized)
Common sources: contact with oxygen during brewing, racking or storage
Concentration: 2 μg/l. Threshold in beer: 0.5 μg/l.
• Ethyl acetate (solvent-like, nail polish remover)
Common sources: fermentation temperature, underpitching or wild yeast
Concentration 60 mg/l. Threshold in beer 20-40 mg/l.
• Isovaleric acid (cheesy, sweaty socks, old hops)
Common sources: use of old, degraded hops
Concentration 3 mg/l. Threshold in beer 1 mg/l.
• Mercaptan (sewer-like, drains)
Common sources: poor yeast health, autolysis
Concentration 3.75 μg/l. Threshold in beer 1 μg/l.
• Metal (metallic, tin-like, blood)
Common sources: water sources, non-passivated vessels
Concentration 3.75 mg/l. Threshold in beer 1 mg/l.
• H2S (rotten eggs)
Common sources: fermentation, maturation or contamination
Concentration 72 µg/l. Threshold in beer: 4 µg/l
• Lactic acid (sour, sour milk)
Common sources: beer spoilage bacteria
Concentration: 400 mg/l. Threshold in beer 140 mg/l.
• Brett / Barnyard (barnyard, horsey, wine-like)
Common sources: secondary fermentation with Brettanomyces / wild yeast
Concentration: 10.0 µg/l. Threshold in beer: 0.30 µg/l.
Each vial is intended for 1 L of neutral beer, sufficient for at least 10 persons.
Use the same beer as control sample.
Sample preparation (gives approx. 3x threshold level):
• Use 1 L of beer per vial.
• Carefully pour half the beer volume into a suitable pitcher.
• Lightly snap the vial open at the top section.
• Add the contents of the vial to the pitcher.
• Gently pour the rest of the beer into the pitcher.
• Serve samples of 80 - 100 ml, together with a control sample.
• Smell, taste and swallow the sample. Take notice of differences from the control sample, preferably as a silent testing.
• Discuss the differences between the two samples.
Instruction for preparation and sampling the Sensory kit (PDF)