Author: Andrew October 8, 2020

In this video I present the off flavors in beer that are on the BJCP exam and also commonly found in competitions. These include oxidization, acetaldehyde, diacetyl, sour, dimethyl sulfate (DMS), vegetal, astringent, solventy / fusel alcohols, alcoholic (“hot”), estery, grassy, light struck / skunked, metallic, musty, sulphuric, earthy, and leathery. I also talk about how to fix these, since part of the BJCP scoresheet and exam covers how to fix these common off flavors.