What does an oxidized beer taste like?

The Beer Judge Certification Program (BJCP) describes oxidized beer as demonstrating “Any one or a combination of stale, winy/vinous, cardboard, papery, or sherry-like aromas and flavors.” I would venture to say that most of us have no desire to taste cardboard or paper, unless we are goats. …

What is an oxidized flavor?

It is generally believed that oxidized flavor is the taste-result of the oxidation of butterfat in milk. The term oxidized flavor, referring to the off-flavor caused in milk by dissolved copper or iron, sometimes has been called cappy, cardboard, metallic, oily, tallowy, oily-tallowy, emery, and corundum.

What oxidizes beer?

Another substance that develops through this reaction of oxygen and metal ions is hydrogen peroxide, which can oxidize polyphenols. This converts them into deeper colored forms, which therefore darken wort and beer. These, in turn, can polymerize and adhere to proteins, which causes hazes.

What happens when beer is oxidized?

One of several problems that can happen in beer brewing is oxidation. Oxidation in homebrew is a chemical process that can destabilize it and cause stale, off-flavors. Most commonly, people describe the taste of oxidized beers as having flavors of wet cardboard, sherry, or fruit, but that’s not the only issue.

How does oxidation affect the flavor of beer?

Oxidation effects beer flavor in a few ways. The most unpalatable occurs mostly in light-colored beers: the formation of trans-2-nonenal. This compound, which is classified as an aldehyde, tastes like paper or lipstick (lipstick and paper actually taste quite similar!).

What kind of flavor does wet cardboard beer have?

Wet Cardboard Beer that has been oxidized can instill aromas and flavors reminiscent of cardboard, wet paper or just a general “stale” characteristic. While oxidation can sometimes take the form of sweet and sherry-like qualities, adding depth to some styles like barley wine or old ale, it is rarely a desired trait in beer.

What are the different types of off flavors in beer?

1 Diacetyl (2,3-butanedione) 2 Mercaptan (ethanethiol) 3 Lightstruck (3-methyl-2-butene-1-thiol) 4 Hydrogen Sulphide (H2S) 5 Caprylic (octanoic or caprylic acid) 6 Butyric (butyric acid) 7 Grainy/Husky. 8 Banana (Isoamyl Acetate) 9 Metallic (ferrous sulphate) 10 Sour.

How to tell if a beer has been infected vs oxidized?

Its hard to know if you only have that one experience with a beer. In *very* broad terms: “infected” = “sour” (when sourness isn’t expected), and “oxidized” = “cardboard” or “papery” or “stale”. Experience will allow you to better identify these traits, if your palate is sensitive to them.