In this, the second, installment of our series about off flavors, we take a look at alcohol. While high alcohol is integral to strong craft beer styles such as barleywine and imperial stout, not all alcohols are created equally. Even beers with only moderate alcohol by volume can taste boozy or hot if they’re improperly fermented.
When brewers refer to alcohol without any other qualifications, we’re talking about ethanol (CH3CH2OH), which is the principal alcoholic by-product of yeast fermentation. But it’s not the only alcohol out there. Alcohol is a general name for any organic compound that has a free hydroxyl group (-OH). Other alcohols that can crop up during fermentation include the so-called fusel alcohols:
- Isoamyl alcohol
- Propanol
- Isobutanol
- Butanol
Such secondary alcohols are present in every fermentation to some degree, but in a well-made homebrew, their concentrations are kept well below the threshold of human perception. The problem is that our palates are generally more sensitive to these alcohols than to straight up ethanol, so even small amounts can distract from the overall experience and make a beer taste more like moonshine than homebrew. High-order alcohols are generally described as having a solvent-like flavor, reminiscent of nail polish remover or paint thinner.