hist-brewing: phenolics and band-aids...

Jeff Renner nerenner at umich.edu
Wed Jan 12 06:19:39 PST 2000

Eylat Poliner <allotta at earthlink.net> wrote:

>Pheonolics are normally caused by bacterial contamination. The wild yeasts
>on the
>skins will not do that.

I disagree.  Wild yeasts are notorious for throwing these kinds of flavors.
You don't have to do a culture to discover this - just think of the
cultured "wild" yeasts that are used for Bavarian wheat beers, which have
these phenolic flavors.  Perhaps more clove-like than band-aid, but some
band-aid, too.  Or some Belgian beers made with, again, somewhat tamed wild
yeasts.  I've used these yeasts and got these phenolic flavors.


Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

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