June 18, 2015 by fhsteinbart
For the past several weeks I’ve been discussing off flavors, their causes, and amelioration. Today I’m going to show you how you can buy all the supplies you will need to make your own off flavor kit. You can buy almost all of the products listed below at your neighborhood grocery store, and in the past I found that you can put one of these kits together for between $50 and $75, depending on locale. Just a word of caution, some of these products are for aroma only, and should not be consumed, so read carefully what is on the label of all the listed products below.
Acetaldehyde (green apple, solvent, paint) – germinating barley or green apple flavor Acetic (vinegar, sour) – Heinz distilled white vinegar Alcohol (fusel, solventy) – Brandy heads (distillation by-products; be careful) 8ml into 355ml Astringent – 1% alum / water solution Bitter – Sigma-Aldrich Caffeine (FCC) 1g/L or use hop isoalpha extract Brown sugar – C&H brown sugar, 8g into 40ml light beer, mix Chlorophenol (antiseptic) – Chloroseptic throat spray, non-flavored Citrus – Lemon zest, Langers Ruby Red GF Juice, 0.25g and 6.5ml into 12oz beer, respectively Coffee/Roasted – Tully’s Roasted ground coffee, 1.3g into 50ml water, boil, filter, 7ml of filtrate into 12oz beer. Diacetyl (butter) – McCormick’s Imitation Butter Flavor DMS (corn, canned veggies) – canned creamed corn or black olives Ethyl acetate (solvent) – Fingernail polish remover, on cotton ball in jar. Do not add to beer (and/or drink)! Floral/Geraniol – rose petals Hoppy – hop tea Isoamyl acetate (banana) – Durkee imitation banana flavor Isovaleric (cheesy, sweatsock) – Aged hops in jar Lemon – McCormick Pure Lemon Extract, lemon zest Lightstruck/skunky – Bottled Corona, leave out in sun for awhile (or not, there’s plenty already). Lychee – Cho canned Lychee, 4ml syrup in 50ml beer Malt character – Grapenuts, malt extract (liquid or dry) Dark malt / burnt – burnt toast, chocolate malt (extract chocolate malt by steeping 100g in 150ml boiling water, filter) Meaty/brothy – Marmite, Vegemite, Knorr’s Beef Bullion Meaty/soy sauce – Kikkoman Soy Sauce Molasses – Aunt Patty's Molasses or Muddy Pond Sorghum Onion/garlic – McCormick’s Dehydrated Onion or Garlic Bits Orange – Durkee Orange Extract Oxidized/aged – Packaged beer, 3 days at 114F or 10 days at 100F (this will likely give papery flavors, especially if it is light beer; find older, colder beer for other oxidized flavors) Papery – Wet cardboard Eugenol (spicy) – Non-brand whole cloves Stale fruit – dampened dried pineapple Sulfury – burnt rubber band in jar, Ogilve Home Perm solution (might be hard to find, newer versions have modified aroma) Sweet – Splenda, 1packet in 100ml H2O, then 2ml into 12oz beer. Vanilla – Imitation vanilla flavor Vinous/winy – Dry sherry, port Vegetable, cooked – Cooked cabbage water Vegetative – canned green beans and green olives, 10ml bean juice, 5ml olive juice into 12oz beer Yeasty – Red Star Active Dry Yeast, 1g into 10ml H2O, set aside for 10 minutes, 8g of mixture into 12oz beer (crown – will foam), mix well.