Alkaline Beer Flavour Standard
Importance of the Alkaline Beer Flavour Standard
Alkaline is a taint in beer. Increases in beer pH value also effects beer flavour indirectly, by altering the flavour activity of many flavour compounds.
Origins of flavour
The alkaline taint is produced through external contamination of beer with caustic (usually alkaline cleaning agents).
Remarks
Suggested standard of ASBC and the EBC.
Associated terms
- Detergent-like
- Caustic
Analysis
- Best detected by use of a sodium- specific ion selective electrode.
Typical concentration in beer
- Not applicable.
Approximate flavour threshold
- 200 mg/l
Beer flavour wheel number
- 1310
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