This is a simple listing of whether certain sensory characteristics, such as acetaldehyde or diacetyl, are acceptable in certain beer styles tested on the BJCP exam. Note that it doesn’t list maximum permissible levels, whether the listed characteristic is expected or optional or whether it is acceptable in both aroma and flavor. It also doesn’t describe the exact character of some traits.
[table “” not found /]
Grassy
Light / Premium / Dark
Premature Flocculation
Oxygen Depletion
Bacterial Spoilage
Incomplete Fermentation
Storage:
Oxidation
Spicy
Vinous
Aroma
Low Mash Temp.
Fermentation / Conditioning:
Underpitching
Incorrect Yeast Strain
Low O2 or FAN (Free Amino Nitrogen)
High Amount of Sugar
High Fermentation Temp.
Hops
Pale Ales
English Bitters
Low Fermentation Temp.
High Alpha Acid Hops
Lenghty Hop Times
Incomplete Fermentation
Lambics
Insufficient Protein Rest
Sparge / Transfer:
Long or Hot Sparge
Fermentation / Conditioning:
Incorrect Yeast Strain
Bacterial Spoilage
Butterscotch
Bitters
Dry Stouts
Czech Pils
Long Wort Cooling
Fermentation / Conditioning:
Underpitching
Incorrect Yeast Strain
Bacterial Spoilage
Low Fermentation Temp.
Incomplete Fermentation
Vegetal
Shellfish
Cream Ales
Covered Boil or Short Boil
Fermentation / Conditioning:
Oversparging
Long Wort Cooling
Underpitching
Incorrect Yeast Strain
Bacterial Spoilage
Banana
Berries
Apple
Dark Lagers
Dopplebock
Eisbock
Wheat Beers
High Gravity Wort
Fermentation / Conditioning:
Incorrect Yeast Strain
High Fermentation Temp.
Mown Hay
Low Quality Malt
Overcrushing
Fermentation / Conditioning:
Over Hopping
Oxidation
Huskiness
Spent Grain
Pilsners
Alt
Some Porters & Stouts
Wheat Beers
Untreated Water
Overcrushing
Sparge / Transfer:
Oversparging
Long or Hot Sparge
Struck
Match
Bacterial Spoilage
Rapid Lagering
Wild Yeast Contamination
Light mouthfeel
Lambics
Insufficient Dextrins
Low Quality Malt
Fermentation / Conditioning:
High Amount of Sugar
High Alcohol Beers
Low Quality Malt
Overcrushing
Insufficient Dextrins
Fermentation / Conditioning:
High Amount of Sugar
Cellar-like;
Earthy
Wort Aeration
Storage:
Oxidation
Smoky
Smoke Beers
Wheat Beers
Low Quality Malt
Fermentation / Conditioning:
Incorrect Yeast Strain
Bacterial Spoilage
Wild Yeast Contamination
Sour
Vinegar
Acetic Acid
Lambics
Flanders Ale
Berliner Weiss
Over Mashing
Excessive Acid Rest
Fermentation / Conditioning:
Incorrect Yeast Strain
Bacterial Spoilage
Storage:
Incorrect Storage
Oxidation
Syrupy
Low Levels in American Lagers
Incorrect Yeast Strain
Leather
Woody
English Old Ales
Incorrect Yeast Strain
High Fermentation Temp
Storage:
Excessive Age
Oxidation
Off Flavours – never appropriate
[table “” not found /]Tannic
Tart
Unpleasant
Overcrushing
Mashing:
Alkaline Mash
Oversparging
Fermentation / Conditioning:
Bacterial Spoilage
Over Hopping
Bandaid
Medicinal
Untreated Water
Mashing:
Oversparging
Skunky
Exposure To UV
Stale Bread
Untreated Water
Fermentation / Conditioning:
Wort Aeration
Storage:
Excessive Age
Incorrect Storage
Oxidation
Harsh
Turpentine
Underpitching
Low O2 or FAN
High Fermentation Temp
Wild Yeast Contamination
Cheesy
Rancid
Bacterial Spoilage
Author: Andrew
