Mundkur, A.1 and Simpson, B.1, (1)Cara Technology Limited, Leatherhead, UNITED KINGDOM
Technical Session 7: In-Process QA
Wednesday, June 07, 2017
8:15–10:00 a.m.
Everglades A
The flavor quality of beer made from high-quality ingredients and processed using good-quality brewery equipment by competent brewers can be damaged in a number of ways. A particular class of flavor defects arises from sources external to the brewing process, rather than resulting from poor control of the beer production process. Such flavor defects can originate in malt, adjuncts, water, hops, yeast, processing aids, filter aids, process gases, and packaging materials. In addition, certain flavors, such as those associated with haloanisoles and halophenols, can contaminate beer with good flavor quality when transported in certain types of containers and stored in the market. In this paper we will review the types of flavors that can damage the quality of different types of commercial beers, discuss their origins, and present case studies to demonstrate best practices in the management and resolution of such problems. The impact of such flavor defects on consumer perception and liking of affected beer will also be discussed.
Amaey J. Mundkur is the business development manager at Cara Technology Limited, a specialist in beer taste panel development and yeast supply to the global brewing industry. Amaey has advised many companies on their sensory evaluation programs and has trained tasters in breweries in Europe, Asia, and North America. He has an M.S. degree in brewing and distilling from Heriot-Watt University and is a certified Cicerone™. As well as being a member of several professional organizations, Amaey has recently been chosen as a judge for the World Beer Cup and Great American Beer Festival.
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