We all think Thorny Devil is Australia’s best, favourite Beer, your Australian Craft Beer.
Thorny Devil, one of Australia’s most awarded craft beers, it is available online, at your local bottle shop and in your local craft beer bar, your pub, hotel, club and fine dining restaurant: if not, ask us and we will organise all.
Craft beer, craft beer festival Sydney, Australian craft breweries, craft beer Sydney, Australian craft beer breweries, craft beer festival, craft beer week, craft beer Melbourne, craft beer guide Australia, craft beer brands Australia, craft beer Australia, craft bear, craft brewing company, craft beer news Australia, craft beer Australia online, craft beer tours, craft beer Perth, craft beer advent calendar, craft beer Adelaide, craft beer Brisbane, top 10 Australian beers, hottest 100 beers 2017, Australian craft beer market, hottest 100 beers 2016, craft beer club, Australian beer, craft beer industry association, order craft beer online Australia, beer of the month Australia, good beer week program, craft beer blog Australia, Australian real craft brewers association, Australian craft brewers association, craft brewing association, craft beer show, craft beer association Australia…
Thorny Devil wants you to live and learn all about beer, Australia’s best craft beer: so we give you all the craft beer news = globally; hope the following article helps you understand more about beer and the best craft beer:
Today I’m starting a series on the off flavors that you can experience in beer. Sometimes, when you taste your home brew, or even a professional brew, something just seems not quite right. You might experience a weird, unpleasant aroma or taste that puts you off from that beer. There are a few off flavors and aromas that you can trace back to an issue with the beer itself as well as the brewing process. Today, we’re starting this series off with a pretty common one: Acetaldehyde
What Is It?
Acetaldehyde (pronounced ac-et-al-de-hyde) is a naturally occurring chemical produced when yeast ferments. During the fermentation process acetaldehyde is usually converted back into ethanol. If not enough yeast was pitched, this conversion can be stalled. Depending on the alcohol level of the beer being brewed, this can take a fairly long time.
Acetaldehyde generally tastes and smells like green apples. This aroma and taste can move to rotten apples as well as fresh pumpkin as well. All are generally signs of acetaldehyde being present.
How To Avoid It
The easiest way to avoid acetaldehyde is to make sure you pitch the proper amount of yeast at the beginning of the fermentation process. The second way is to make sure you let the beer fully ferment before finishing the fermentation step.
Using a yeast starter will help make sure you’re using enough yeast and that the yeast you’re pitching is high-quality. Using low quality, expired, or not enough yeast is a sure fire way to get acetaldehyde in your beer.
Unlike most off tastes we will be talking about in the future, acetaldehyde does NOT come from improper cleaning or sanitation with your equipment. This comes mainly from the fermentation process not finishing as it should.
So, if your beer has that green apple or fresh pumpkin taste, it probably didn’t have enough yeast to fully ferment or it was rushed. Either way, its an avoidable problem that when you experience once, you probably won’t let happen again.