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Ask a Beer Pro: Why Does My Beer Taste Like Cheerios?
12 days ago - By Vine Pair
When it comes to making beer, there are certain “off-flavor” compounds that can slip into the suds at various stages, whether from oxidation, lingering bacteria in the brewing equipment, or the use of unstable yeast strains. There's diacetyl, which imparts a full-fledged movie-theater, buttered-popcorn flavor to beer. There's acetaldehyde, with notes that have been likened to green apples. And there's dimethyl sulfide, which gives off a strong vegetal, corn-like taste. Any one of these can be a nuisance, but most brewers are wise to them and have learned tried-and-true processes to keep...
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