1 | Beer Name | Brewery | Vintage/Batch | Notes | Sources | Date Added | |||||||||||
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2 | Abyss | Deschutes | 2009 | Most bottles have a varying degrees of sourness, storage temperature seems to play a large part in the quality of the beer. Contact Deschutes for refund. | Personal experience, reviews and Deschutes. | 2/17/2011 | |||||||||||
3 | Angel's Share Bourbon | Lost Abbey | 2009 bottles | Most bottles are flat. These issues are not reported when this beer is served on tap. | 2/17/2010 | ||||||||||||
4 | Angel's Share Brandy | Lost Abbey | 07, '08, '10 bottles | Flat bottles. 375ml. Also reports of moderate to severe sourness in many bottles from '07 &'10. These issues are not reported when this beer is served on tap. | http://beeradvocate.com/forum/read/3783832 and reviews. | 2/17/2010 | |||||||||||
5 | Angel's Share Grand Cru | Lost Abbey | One-off | This beer is a blend of Angel's Share Bourbon and Brandy. There have been many reports of bottles that have gone sour and/or exhibited extremely low carbonation and thinning body. The problem can be traced back to issues with the Brandy Barrel aged portion of the blend. Reviews note aromas and flavors of sour grape juice and a languid mouthfeel. These issues seem isolated to bottles, and are not reported when the beer is served on tap. | 2/17/2010 | ||||||||||||
6 | Apprentice Series Natasha | White Birch | One-off | Many reports of over-carbonation, often times resulting in gushing. Often times a light funkiness is percieveable in the aroma. A thinned body with a sharp over-carbonation has been reported. Over-carbonation seems to be the most prevalent issue here. | http://beeradvocate.com/beer/profile/20417/62962/?sort=low&start=0 | 2/17/2010 | |||||||||||
7 | Bare Tree Weiss Wine | Two Brothers | Vintage 2005 | The majority of reviews note green apple and grape sourness found in both the aroma and flavor. | http://beeradvocate.com/beer/profile/689/27526/?view=beer&sort=latest&start=0 | 9/22/2011 | |||||||||||
8 | Barrel Aged Barleywine | White Birch | 2010 | There seems to be about a 50% chance of getting an infected bottle at this time. | 2/17/2011 | ||||||||||||
9 | Barrel Aged Decadence | Alesmith | Brewed '08, Bottled '11 | Brewer reports that this barleywine has taken on some sourness from the barrels. They have chosen to release it, stating that the flavors are not undesirable. This beer is on this list because I think it is important that potential traders know that this beer has soured. It is being released as is. | http://beernews.org/2011/05/alesmith-barrel-aged-2008-decadence-2009-speedway-stout-release-date-set/ | 5/18/2011 | |||||||||||
10 | Barrel Aged Old Bat Rastard | Freetail Brewing Company | 2011 | Infections stemming from the barrels. Hints of sour cherries, apples and other fruits reported in both the aroma and flavor as well as high levels of carbonation and a thinned body. | 2/17/2010 | ||||||||||||
11 | Barrel-Aged Wake Up Dead | Left Hand | One-off | QC issues vary, most report a strong plastic/rubber taste and very thin body. | 2/17/2010 | ||||||||||||
12 | Barreled & Portered | Jackie O's | Bottled 11/28/09 | Infected according to the brewer. | Brewer has personally stated that this beer is infected. | 2/17/2010 | |||||||||||
13 | Bellaire Brown Ale | Short's | Many reports of sourness, funkiness and other off flavors and aromas. Consume fresh and keep refrigerated. | 10/5/2011 | |||||||||||||
14 | Black Butte XXII | Deschutes | Bottled in 2010 | Cocoa butter separated in the bottles and Deschutes disposed of all bottles. The problem does not effect kegs, but these kegs were limited to Deschutes' pub in order to regulate their quality. Because the issue never made it out of Deschutes' hands, it is highly unlikely that a consumer would come across beer effected by this issue. | http://brewpublic.com/brewpubs/deschutes-celebrates-22-years/ | 2/17/2010 | |||||||||||
15 | Black Caulrdon | Grand Teton | Bottled 01/21/10 | Few reports of infection but some nonetheless. Perhaps more than the 01/21/10 as well. | 2/17/2010 | ||||||||||||
16 | Black Damnation I | De Struise | Batch 1 | Excessive foaming and carbonation. Sour cherry, metal, solvent, chemical, funky and ashy flavors and aromas reported. (regular Black Damnation) | 2/17/2010 | ||||||||||||
17 | Black Tot | Avery | Brewed 2009 | Batch infection from rum barrels. Contact Avery for refund. | 2/17/2010 | ||||||||||||
18 | Boris | Alpine Beer Co | 2/17/2010 | ||||||||||||||
19 | Bourbon Barrel Imperial Stout | Berkshire | 2008-09 | 2/17/2010 | |||||||||||||
20 | Bourbon Barrel Stout | Odell | Batch 1&2 | Recall issued on second batch and it was pulled from shelves in most retailers. | http://odellbrewing.com/bourbon-barrel-stout-concern | 2/17/2010 | |||||||||||
21 | Campeador - Rurik Ale | Cigar City | 2010 | Funky and sour aromas have been reported, these off flavors translate into the flavor as well. Infection has been attributed to the Buffalo Trace barrel used in aging. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer. | 2/17/2010 | ||||||||||||
22 | Chocarrubica | Grado Plato | Reported aromas of sourness, berries and plastic. Gushing over carbonation and off flavors of sour fruits and berries. | 2/17/2010 | |||||||||||||
23 | Churchill's Finest Hour | Port Brewing Company | 2010 (gold wax) | Classic indicators of excessive carbonation, sour cherry and plastic are reported. | 2/17/2010 | ||||||||||||
24 | Crème Brulee Java Stout | Kuhnhenn | 05, '09 | Many flat bottles, some reports of excessive acidity and rarely, some sourness. | 2/17/2010 | ||||||||||||
25 | Cup A Joe Coffee Crème Stout | Short's | 2009 | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | |||||||||||
26 | Cuvee Delphine | De Struise | Vintage 2009 | Seems to be a varying degree of sour, funky notes and over carbonation in most cases. | 2/17/2010 | ||||||||||||
27 | Dogfather (Bourbon Barrel Aged) | Laughing Dog Brewing | 7/18/2011 | ||||||||||||||
28 | Framboise De Amorosa | Lost Abbey | Over carbonated, very often to the point of extreme gushing. | 7/18/2011 | |||||||||||||
29 | Fred | Hair of the Dog | at least batches 46,53,66, | Numerous batches over the years exhibit exessive carbo and slight sour cherry notes. | 2/17/2010 | ||||||||||||
30 | Friek | Odell | One-off | Flat bottles. No off flavors have surfaced. I'm still waiting on a reply from Odell about this issue. | Reviews, personal experience. | 6/16/2011 | |||||||||||
31 | Good Humans | Short's | Varies | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | |||||||||||
32 | Helios | Victory Brewing Company | Oct 26 and Dec 10, 2009 | A flaw in the bottle conditioning process has caused excessive carbonation, that can exceed the breaking point of the bottle. The brewery issued a recall on these bottles, as they pose a risk of exploding bottles. The flaw does not affect flavor or aroma. ***It is important to note that the recall has ended and all current bottles of Helios are unaffected. | http://victorybeer.com/blog/helios-recall-expired/ | 2/17/2010 | |||||||||||
33 | Hiveranno | Odell | Initial CO release | Odell has decided to delay the release of Hiveranno to states outside of CO; citing: "There may be a small portion of bottles that could have lower than anticipated carbonation levels or even flat in the market... we have decided to hold back the majority of this beer to allow for further bottle conditioning times." contact cheers@odellbrewing.com to have flat bottles replaced. | http://odellbrewing.com/hiveranno-release-delayed | 7/1/2011 | |||||||||||
34 | Hop 15 | Port Brewing Company | 2010 | Many flat bottles from various batches. | http://beeradvocate.com/forum/read/3931280#3931944 | 2/17/2010 | |||||||||||
35 | Imperial Stout | Boulevard | 2011 Batch 2 | Tainted with Brett. The brewery is offering refunds. http://www.boulevard.com/beers/imperial-stout-annoucement | http://www.boulevard.com/beers/imperial-stout-annoucement | 2/17/2010 | |||||||||||
36 | Improvisación Oatmeal Rye | Cigar City | Batch 1 | Strong bleu cheese notes. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer. | 2/17/2010 | ||||||||||||
37 | Jefferson Reserve Bourbon Stout | Bluegrass Brewing Company | Notched A (April) 09 | Over-carbonation, sourness and funkiness with a thinned body. Many consumers have had good experiences in contacting Bluegrass with issues. | 2/17/2010 | ||||||||||||
38 | Kate The Great | Portsmouth | 2009 | Reportedly infected, though some claim it is a pronounced port wine flavor. | 2/17/2010 | ||||||||||||
39 | Keylime Pie | Short's | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | ||||||||||||
40 | Louie's Reserve | Lake Louie | 2010 | No bottle variation, whole batch is infected | 2/17/2010 | ||||||||||||
41 | Maduro Oatmeal Brown | Cigar City | Infection issues limited to only one batch. The issues have been solved and fresh Maduro should be clean. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer. | 2/17/2010 | |||||||||||||
42 | Marshal Zhukov | Cigar City | Oct-10 | Flat bottles. Email joe@cigarcitybrewing.com if you have issues with any Cigar City beer. | 2/17/2010 | ||||||||||||
43 | Matilda | Goose Island | Multiple | Reports vary, most batches are clean. In many cases infection does not ruin beer. | 2/17/2010 | ||||||||||||
44 | Mayhem | Kuhnhenn | Apr-09 | Numerous flat bottles, some off notes of metal, teriyaki, sour cherry etc. | 2/17/2010 | ||||||||||||
45 | Mirror Mirror | Deschutes | 2009 | Partial batch infection with wild yeast & bacteria from barrels. Contact brewer for refund. | Personal experience, reviews and Deschutes. | 2/17/2010 | |||||||||||
46 | Mongo | Port Brewing Company | Many bottles exhibited strange floating chunks. The chunks are proteins that were precipitating out after bottling; bottling procedure has been changed and floaties are gone. Flavor and aroma are not affected. | http://beeradvocate.com/forum/read/3931280#3931944 | 7/18/2011 | ||||||||||||
47 | Newport Storm- Mark | Coastal Exreme | One-off | Strong, classic infection characteristics of sourness, acidity and vinegary notes. | 2/17/2010 | ||||||||||||
48 | Old Habit | Ithaca | Batch E!017 | Gushing, funkiness, mineral taste and aroma and sour cherry notes. | 2/17/2010 | ||||||||||||
49 | Olde Brune | Kuhnhenn | Summer Solstice 10 | Carbonation is reported to be very low and often times totally flat. | 2/17/2010 | ||||||||||||
50 | Olde Rabbits Foot | Olde Hickory | 2009 (2010?) | 2009 has had a few reports of infection, 2010's batch may or may not be affected as well due to the blend containing 2010 Sexual Chocolate. | 2/17/2010 | ||||||||||||
51 | Older Viscosity | Port Brewing Company | Many flat bottles from various batches. | 2/17/2010 | |||||||||||||
52 | Orange Blossom Cream Ale | Buffalo Bill's Brewery | shipped between January and July 2011 | The product is being recalled because contents of several bottles have been found to be fermenting, which causes additional pressure in the bottle. This may lead to sudden popping of the cap or rupturing of the bottle, which could pose a hazard from breaking glass. Immediate and careful disposal of the product is warranted. People who have already consumed the product are not at risk of illness or bad effects. Consumers may receive a full refund for any unused product by calling toll free at 1-(855)-890-3290. | http://www.beernews.org/2011/08/buffalo-bills-orange-blossom-cream-ale-recalled/ | 9/1/2011 | |||||||||||
53 | PB & J | Short's | 2009 | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation...the use of nuts or anything containing fatty acids has proven to be a challenge, especially when refrigeration can not be guaranteed throughout the entire life of the product." | Brewery is quoted in notes section. | 2/17/2010 | |||||||||||
54 | Pike Entire - Wood Aged Stout | Pike Pub & Brewery | 2009 | Excessive carbonation that dominates the pour. Sour and tart aromas of cherries and bitter chocolate. Sour cherry off flavors. | 2/17/2010 | ||||||||||||
55 | S'more Stout | Short's | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | ||||||||||||
56 | Santa's Little Helper | Port Brewing Company | 2010 | Some bottles have strange blobs that is the result of an unexpected reaction the yeast had to unflaked oats. Flavor and aroma are not affected. | http://beeradvocate.com/forum/read/3931280#3931944 | 7/18/2011 | |||||||||||
57 | Santa's Little Helper - Bourbon Barrel Aged | Port Brewing Company | 2009 | Many flat bottles have been reported. | 2/17/2010 | ||||||||||||
58 | Sexual Chocolate | Foothills | 2010 | 2/17/2010 | |||||||||||||
59 | Sinner's Blend | Lost Abbey | 2009 | Many reports of flat bottles as well as off flavors including acidity, sourness and tartness. | 2/17/2010 | ||||||||||||
60 | Sisyphus | Real Ale Brewing Co. | 2007 | Over carbonated, sometimes gushing. Sour, acidic and band aid flavors and aromas. | http://beeradvocate.com/beer/profile/458/7588/?sort=low&start=0 | 2/17/2010 | |||||||||||
61 | Smoke From The Oak - Bourbon Barrel | Captain Lawrence Brewing | Batch 1 (2007) | SFTO Rum and Bourbon batch #1 -both bottled in 2007 were not intentionally inoculated, but did show signs of activity SFTO Rum #2 -bottled in 2008 and not inoculated, did not show any signs of wild activity SFTO Apple Brandy batch #1 & 2 -Not Inoculated with anything all the bottles we currently have stored do not show any signs of activity | Brewery quoted in notes section | 2/17/2010 | |||||||||||
62 | Smoke From The Oak - Rum Barrel | Captain Lawrence Brewing | Batch 1 (2007) | "SFTO Rum and Bourbon batch #1 -both bottled in 2007 were not intentionally inoculated, but did show signs of activity SFTO Rum #2 -bottled in 2008 and not inoculated, did not show any signs of wild activity SFTO Apple Brandy batch #1 & 2 -Not Inoculated with anything all the bottles we currently have stored do not show any signs of activity " | Brewery quoted in notes section | 2/17/2010 | |||||||||||
63 | Sofie | Goose Island | packaged on 2/11/2011, 3/8/2011, 4/20/2011 | "During a routine tasting at our brewery we discovered a bottle of Sofie that had flavor attributes that were different than expected. We found the flavors associated with these samples could be variable from bottle to bottle within these 3 production batches. Some of the bottles in each batch are outside of our desired taste profile." | http://www.gooseisland.com/pages/_a_note_from_the_brewmaster/106.php | 6/2/2011 | |||||||||||
64 | Speedway Stout | Alesmith | 2009 | Many bottles that were brewed in 2009 exhibited slight tart/sour notes. | 2/17/2010 | ||||||||||||
65 | Strawberry Short's Cake | Short's | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | ||||||||||||
66 | Sue | Yazoo Brewing Company | Bottled 3rd wk Aug, '10 | The brewery stated that bottles of Sue bottled on the third week of August 2010 do not taste how they intended. The batch is exhibiting sour notes. Email them at linus@yazoobrew.com they will offer replacements. | http://yazoobrew.blogspot.com/2010/11/problems-with-batch-of-sue-bottled-3rd.html | 2/17/2010 | |||||||||||
67 | Two Hearted | Bell's | Batch 9663 & 9674 | Tainted with lacto that grew in lines in the bottling equipment. Bottled on 4/5/10 and 4/12/10 | http://www.bellsbeer.com/news/7-Two%20Hearted%20Ale%20Withdrawal%20-%20Batches%209663%20%26%209674 | 2/17/2010 | |||||||||||
68 | Uber Goober | Short's | Reports of sourness. Could be the factor that gives PB&J its sourness/infection. "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation...the use of nuts or anything containing fatty acids has proven to be a challenge, especially when refrigeration can not be guaranteed throughout the entire life of the product. " | Brewery is quoted in notes section. | 2/17/2010 | ||||||||||||
69 | Uncle Steve's Irish Stout | Short's | 2009 | "...a few isolated issues w/ spoiled product out in the field and most were directly related to beer styles in which we Incorporated exotic specialty ingredients. Pretty much all of the issues were directly related to mishandling. Secondary fermentation can set in and when the product gets opened, the beer will foam over due to over carbonation..." | Brewery is quoted in notes section. | 2/17/2010 | |||||||||||
70 | Whiskey Barrel Aged Double Pecan Porter | (512) Brewing Company | Batch 1, 2010 (Jack Daniel's Barrels) | Sour taste, thin body, excessive carbonation; some times to the point of gushing. Storage temperature plays a significant role in severity of the issues. | 2/17/2010 | ||||||||||||
71 | Chocolate Ale | Boulevard Brewing | 2011-1, 2011-2, 2011-3 | http://beernews.org/2012/02/boulevard-brewing-discovers-unintended-flavors-in-three-batches-of-chocolate-ale-offers-refund/ | http://www.youtube.com/watch?v=UPBwB2L-WDw&feature=player_embedded | 2/17/2012 | |||||||||||
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76 | Disclaimer: | This list is meant to be an informative tool for the craft beer drinking community, concerning batches of beer with known quality issues. This is not comprehensive and it will always be a work in progress. I do my best to research all claims and reports that are sent to me; I try to make a well educated decision before a beer is placed on this list. I do not intend for this to be seen as a blacklist, or to have any bad intentions towards any brewery. Nothing on this list is a reflection of my personal opinion for or against any beer, brewery or persons. If you see anything that doesn't belong on this list please BM me. | |||||||||||||||
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78 | If you have any beers that you feel should be added to this list, please BM Mbpbugeye on BA. | ||||||||||||||||
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81 | Low number of reports. Issues are less severe. | Issues are fairly common, but, in some cases, can be attributed to the handling and storage of the beer. These beers are beginning to be reported as exhibiting more severe levels of issues. | Brewery has explicitly stated that the beer has severe issues or a vast majority of reviews or reports share the same experience of quality issues. The likelihood of getting a bad example is high and the off notes have begun to dominate the beer and have changed it's characteristics. | Information not available, pending or unclear at this time. I need your help on this one! | |||||||||||||
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1 | Disclaimer: | This list is meant to be an informative tool for the craft beer drinking community, concerning batches of beer with known quality issues. This is not comprehensive and it will always be a work in progress. I do my best to research all claims and reports that are sent to me; I try to make a well educated decision before a beer is placed on this list. I do not intend for this to be seen as a blacklist, or to have any bad intentions towards any brewery. Nothing on this list is a reflection of my personal opinion for or against any beer, brewery or persons. If you see anything that doesn't belong on this list please BM me. | |||
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2 | An important note on storing and handling beer: | It is important to properly store and handle you beer if you want to get the most enjoyment from it. This can help insure that the beer will be tasting as the brewer intended. Proper storage and handling can help reduce effects of infection and other quality issues. All yeasts have a temperature at which they ferment more actively. Typically, as with ale yeast, the closer to room temperature, the more active and speedy the fermentation process. This is the same for wild yeasts and other unwanted fermenters. Storing your beer at cellar temperature (50-55 degrees F) or below will help to insure freshness. A more delicate beer, such as a lager, wheat beer or pilsner will do best in colder temperatures, like in a refrigerator. If a beer is not properly stored off flavors may eventually become present, but this may not be due to infection as ingredients in the beer experience chemical breakdown and the beer ages beyond freshness. Before you open and pour a beer, be sure that it has sat still for an adequate time to allow sediment to settle and to insure that the beer is not agitated. It is important to note that every beer is different and every brewery has unique suggestions on how to handle their beers to insure maximum quality. But for the most part, keep beer cool and allow it to sit undisturbed before opening. Read BeerAdvocate's "How To Store Beer" and "How Fresh Is Your Beer?" articles, linked to the right for further info on cellaring, storing, handling and purchasing beer. | http://beeradvocate.com/beer/101/store | http://beeradvocate.com/articles/327 | http://www.portfolio.com/views/columns/first-draft/2008/05/02/Beer-Storage-Tips/index.html |
3 | Terms defined | Sources | |||
4 | Brett: | Brettanomyces: Commonly referred to as a 'wild yeast' by the craft beer community. In most beer styles Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in some styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, and it is also found in Oud Bruin and Flanders red ale. Brett flavors are typically described as funky, musty, dusty, horse-blanket, barnyard and other descriptors. | http://en.wikipedia.org/wiki/Brettanomyces | http://www.russianriverbrewing.com/pages/barrel.html#Q2 | |
5 | Flat: | In this list the term 'flat' is used to describe a beer that never properly developed carbonation in the natural process of fermentation. These beers exhibit very low to no carbonation, despite being relatively new and properly sealed. I do not list claims that concern beers of a high age at time of consumption; loss of carbonation, in this instance is not the brewery's fault and is most likely caused by storage or other factors of time. | |||
6 | Gusher/Gushing: | When excessive carbonation spills out of a bottle upon opening, and it is not caused by shaking or dropping the bottle, it is said to be 'gushing', or referred to as a 'gusher'. Upon pouring, these beers will typically fill the glass with a coarse, but frothy foam. This is not always a indication of infection or that the beer will have off flavors, but this is sometimes a result of over-fermentation by stray, wild yeast or other fermenters. | |||
7 | Infection: | On BeerAdvocate, we use the term infected to refer to a beer that has accidentally been contaminated by stray yeast, bacteria or other microorganisms that impart significant off flavors and aromas. In many severe cases these stray, wild yeasts have over-fermented the beer, affecting carbonation and body. Typically, in these instances, the beer will exhibit excessive carbonation, thin body, sour and/or funky aromas and flavors (often described as sour cherry). | |||
8 | Lacto: | Lactobacillus: Is a bacteria that converts sugars into lactic acid. Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid. Typically Lacto imparts very sour aromas and flavors, often described as cheesy, sour, funky, tart, sour cherry, sour apple, unripe fruit, vinegary and other descriptors. | http://en.wikipedia.org/wiki/Lactobacillus | http://www.russianriverbrewing.com/pages/barrel.html#Q3 | |
9 | Pedio: | Pediococcus: Pedio is a bacteria, similar to Lactobacillus. Pedio is anaerobic (meaning it lives without oxygen), and therefore a major potential spoiling bacteria in any beer. One of the major flavor developments of Pedio is the production of diacetyl (butter flavor & butterscotch). It is also responsible for imparting sour flavors to beer. It is often described as sour, funky, tart, sour cherry, sour apple, unripe fruit and other descriptors. | http://www.russianriverbrewing.com/pages/barrel.html#Q3 | ||
10 | Skunked: | The proper term for this is "Light Struck". It occurs when molecules found in the oils of hops are exposed to light and begin to break down, causing a skunky aroma and off flavors. Sunlight and fluorescent light are especially harmful; incandescent light is less potent. It is a commonly held belief that the color of glass bottle is the cause. This is not entirely correct, but brown glass does provide better protection against light than clear or green bottles. | http://www.portfolio.com/views/columns/first-draft/2008/05/02/Beer-Storage-Tips/index.html | http://beeradvocate.com/articles/527 | |
11 | Wild Yeast: | A naturally occurring microorganism. There is naturally yeast in the air at all times. These yeasts are not cultured, or controlled by the brewery, but sometimes can find their way into a beer. When wild yeasts contact a beer they will ferment the residual sugars found in the beer, taking fermentation beyond what is intended by the brewer. Typically wild yeasts impart off flavors that are often described as sour, funky, acidic, tart and many other descriptors. Sometimes this term will simply be applied to a different strain of yeast that might be used in other applications by the brewery that accidentally contacts a beer that it was not intended to. The occurrence of wild yeast the the factor that makes spontaneously fermented beers, like Lambics, possible. |