Caprylic Beer Flavour Standard
Importance of the Caprylic Beer Flavour Standard
Caprylic is a desirable flavour character of some pale lager beers. Off flavour at high concentrations.
Origins
The caprylic flavour is produced by yeast during conditioning (cellaring) of beer.
Remarks
Recommended standard of ASBC and the EBC. Flavour activity is strongly dependant on beer pH. It’s flavour is more intense at low pH.
Associated terms
- Goaty
- Waxy
- Tallowy
Analysis
- Gas Chromatography
Typical concentration in beer
- 2 - 8 mg/l
Approximate flavour threshold
- 4 - 6 mg/l
Beer flavour wheel number
- 0611
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