Sensory kit BeerLab 7 types

Calibrate your sensoric abilities with this sensory kit from BeerLab. Learn how to distinguish some of the most common off-flavours in beer and fermented beverages. Perfect as a theme for beer samplings events or for brewers who wants to develop their sensoric and brewing understanding.

The off-flavours are easiest to spot in a neutral base beer (also low alcohol beer). Gives triple the flavour threshold value at a dosage rate of 1 vial per 1 liter of beer. It could be recommended to start out at this high concentration and dilute with beer until the desired level of flavour is obtained. Remember that not all flavours are off-flavours at low levels, and can even be "in style" for certain beverage.

This Sensory kit is suitable for a group of testers at a blind tasting event, as part of a beer education, or for developing skills in brewing. If further complexity is desired, two different beer styles could be used as base beers for the off-flavours.

Contains a set of 5 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: 0,2 mg/l
Threshold in beer: 25-50 μg/l

• Diacetyl / 2,3-Butanedione (Butter, butterscotch)
Common sources: stalled fermentation, hop creep or improper maturation, microbial contamination
Concentration: 0,6 mg/l
Threshold in beer: 0.1-0.2 mg/l

• Isoamyl acetate (banana, sweet)
Common sources: bi-product of fermentation related to yeast strain and fermentation temperature
Concentration: 4,5 mg/l
Threshold in beer: 0,5-10 mg/l

• Oxidation / 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

• 4-VG / 4-vinylguaiacol (Cloves, all spice, phenolic, medicinal)
Common sources: precursors from mashing, bi-product of fermentation (especially with POF+ yeast strains)
Concentration: 3 mg/l
Threshold in beer: 5-100 μg/l

• 4-etyl phenol (barnyard, horsey, band-aid)
Common sources: secondary fermentation with Brettanomyces / wild yeast
Concentration: 0,8 mg/l
Threshold in beer: 10-150 μg/l

Each vial is intended for 1 L of neutral base beer (or 1/2 vial for 0.5 L of base beer)
Includes 7 vials with concentrated flavours, plastic pipette and instructions.