Smoky Beer Flavour Standard

Importance of the Smoky Beer Flavour Standard

Smoky is a desirable character in some types of beers, especially Rauchbiers (smoked beers). Off flavour in pale lager beers.

Origins of flavour

Contributed to raw materials by exposure to smoke. The smoky flavour is then extracted during mashing or wort boiling. Occasionally formed by bacterial action during fermentation.

Remarks

Suggested standard of ASBC and the EBC.

Associated terms

• Smoked bacon
• Smoked herring (kippers)

Analysis

• Gas Chromatography

Typical concentration in beer

• 10 - 400 µg/l

Approximate flavour threshold

• 15 µg/l

Beer flavour wheel number

• 0423