Phenolic Characteristics in Brewing II The Role of Water
Dwight B. West, Albert F. Lautenbach and Donald D. Brumsted
Phenols and chlorophenolsócompounds which can affect the taste of beerómay be introduced into surface water by certain algae and bacteria, by the dumping of phenolic industrial wastes, by the decomposition of dead organic matter, and by the use of pesticides, weed killers, etc., on water and land. Water treatment to remove these aromatics may be satisfactory or in some instances may intensify the condition.
Keywords: off-flavors, phenols, flavor