Caprylic Flavour Standard

What is Caprylic Flavour?

Caprylic flavour is a distinctive beer note often described as:

– Rancid
– Waxy
– Goat-like
– Tallow or animal fat

This flavour is linked to the presence of medium-chain fatty acids, particularly octanoic acid (caprylic acid), which can develop in beer during ageing or extended storage (conditioning).

While caprylic notes may be acceptable in low concentrations as part of a beer’s natural character, at higher levels they are typically considered an off-flavour.

What Causes Caprylic Flavour in Beer?

The primary cause of caprylic flavour is beer ageing during storage. Over time, fatty acids break down and release waxy, rancid notes into the beer.

Key factors that influence its intensity include:

– Storage conditions – longer ageing and higher temperatures increase development.
– pH dependency – lower beer pH intensifies the perception of caprylic flavour.
– Beer style – often more noticeable in pale lagers.

At elevated levels, caprylic flavour can overshadow a beer’s intended profile and reduce drinkability.

Why Use the Caprylic Flavour Standard for Sensory Training?

The Caprylic Flavour Standard from FlavorActiV is a professional training tool designed to help brewers, quality managers, and sensory panels:

– Identify caprylic flavour quickly and accurately.
– Calibrate their sensory skills across different intensity levels.
– Improve quality control by detecting early signs of beer ageing.
– Maintain consistency in product flavour profiles.

How to Recognise Caprylic Flavour: Sensory Terms

When tasting beer, look out for the following descriptors:

– Rancid
– Waxy
– Goat-like
– Tallows
– Animal fat

These terms are widely used in the Beer Flavour Wheel (No. 0611), which provides a standardised framework for sensory analysis.

What are the Professional Applications of Caprylic Flavour Standard?

The Caprylic Flavour Standard is essential for:
– Brewing quality control – ensuring product freshness and flavour stability.
– Sensory panel training – building flavour recognition skills.
– Beer education – teaching students and enthusiasts about ageing-related off-flavours.
– Consistency checks – benchmarking beers against global quality standards.

By training with this standard, breweries can minimise flavour faults, extend product shelf life, and maintain consumer trust.

Other Information

Beer Flavour Wheel Number: 0611, facilitating its identification within standardised sensory analysis frameworks

Flavour Levels: The Caprylic Flavour Standard is calibrated to concentrations ranging from 2 to 8 mg/l, allowing for training across a spectrum of intensities.​

pH Dependency: The perception of Caprylic flavour standard is strongly influenced by the pH of the beer; lower pH levels intensify the flavour. ​

Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

Many people are asymptomatic to Caprylic – you should screen your panel using this product before conducting any tasting sessions.

Don’t let off-flavours compromise your brewing quality. Train your panel with the FlavorActiV Caprylic Flavour Standard today to ensure consistent, world-class beer.