As most of you already know, the majority of us R.A.T.S. don't use any technical terminology about Beers, (hopefully there are no equivalents of Jilly Goolden or Oz Clarke amongst us lot), we leave all that to those who are 'In the trade', and 'In the know' ! Well, to be honest, we do have the one 'technical' phrase, and that is "Who's round is it next ?".
So ... what if you're in a conversation about Beer quality and you don't want to show your ignorance ?
Enter the Bullsh*t List !
Now you can bullsh*t like the best of them and at least sound as if you really know what you're on about ... but be careful on the 'Negative' descriptions just in case the Landlord is in earshot ! Information was scanned from an old card that was given away in pubs some years back !
So ... what if you're in a conversation about Beer quality and you don't want to show your ignorance ?
Enter the Bullsh*t List !
Now you can bullsh*t like the best of them and at least sound as if you really know what you're on about ... but be careful on the 'Negative' descriptions just in case the Landlord is in earshot ! Information was scanned from an old card that was given away in pubs some years back !
Below are some further Negative flavours etc that were sent into me. I don't have any info on the source of the following list.
• Acetaldehyde – A green-apple aroma and flavour that is associated with problems during fermentation.
• Alcoholic – Excessive warmth, flavour and a hot finish caused by the presence of higher order alcohols.
• Astringent – A puckering, harsh bitter flavour like sucking on a tea bag. Grainy and husky – caused by excessive tannins.
• Diacetyl – A popcorn buttery flavour, hints of butterscotch or toffee. Caused by fermentation issues in most cases.
• DMS (Dimethyl Sulfide) – A sweet canned or cooked corn flavour. Usually caused by an insufficient boil.
• Estery (Fruity) – Fruity flavours like pears, roses, raisins, and estery aromas. Caused by fermentation problems or yeast selection
• Grassy – Lawn mower, fresh cut grass or wet leaves aroma/flavour. Caused by hops, excessive dry hops or poor ingredients.
• Light Struck (Skunky) – Aroma and flavour of the skunk. Caused by direct exposure of the beer to sunlight.
• Metallic – Tin, copper, iron or blood like flavours. Usually caused by metal in the beer or poor choice of cleaning agents.
• Musty – Stale, musty or moldy aromas and flavours. Can be caused by poor ingredients or an actual infection.
• Oxidized – Stale, cardboard, winey, paper or sherry like flavours. Caused by exposing finished beer to oxygen.
• Phenolic – Spicy, clove/pepper or smoky, plastic, band-aid or medicinal flavours. Caused by yeast, fermentation, mash or water problems.
• Solvent – Acetone, lacquer, paint thinner, or moonshine flavours. Caused by out of control ester production.
• Sour/Acidic – Sour off flavours. Tartness and aroma of sour beer, lactic acid or vinegar. Caused by bacterial infection.
• Sulphur / Sulfur – Aroma of rotten eggs or burning matches. Often caused by yeast and will frequently fade with time.
• Vegetal – Aroma of rotten, cooked or canned vegetables. Caused by moist or stale ingredients.
• Yeasty – Bready, sulphury or yeast like aroma. Caused by beer being too young or not properly cleared
• Alcoholic – Excessive warmth, flavour and a hot finish caused by the presence of higher order alcohols.
• Astringent – A puckering, harsh bitter flavour like sucking on a tea bag. Grainy and husky – caused by excessive tannins.
• Diacetyl – A popcorn buttery flavour, hints of butterscotch or toffee. Caused by fermentation issues in most cases.
• DMS (Dimethyl Sulfide) – A sweet canned or cooked corn flavour. Usually caused by an insufficient boil.
• Estery (Fruity) – Fruity flavours like pears, roses, raisins, and estery aromas. Caused by fermentation problems or yeast selection
• Grassy – Lawn mower, fresh cut grass or wet leaves aroma/flavour. Caused by hops, excessive dry hops or poor ingredients.
• Light Struck (Skunky) – Aroma and flavour of the skunk. Caused by direct exposure of the beer to sunlight.
• Metallic – Tin, copper, iron or blood like flavours. Usually caused by metal in the beer or poor choice of cleaning agents.
• Musty – Stale, musty or moldy aromas and flavours. Can be caused by poor ingredients or an actual infection.
• Oxidized – Stale, cardboard, winey, paper or sherry like flavours. Caused by exposing finished beer to oxygen.
• Phenolic – Spicy, clove/pepper or smoky, plastic, band-aid or medicinal flavours. Caused by yeast, fermentation, mash or water problems.
• Solvent – Acetone, lacquer, paint thinner, or moonshine flavours. Caused by out of control ester production.
• Sour/Acidic – Sour off flavours. Tartness and aroma of sour beer, lactic acid or vinegar. Caused by bacterial infection.
• Sulphur / Sulfur – Aroma of rotten eggs or burning matches. Often caused by yeast and will frequently fade with time.
• Vegetal – Aroma of rotten, cooked or canned vegetables. Caused by moist or stale ingredients.
• Yeasty – Bready, sulphury or yeast like aroma. Caused by beer being too young or not properly cleared
