Comments on: There’s more than flavor in a flavor wheel http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/ Tue, 22 May 2012 16:56:30 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Lew Bryson http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/comment-page-1/#comment-188189 Lew Bryson Thu, 29 Jan 2009 20:33:47 +0000 http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/#comment-188189 Don't know how I missed this... Kevin, my problem with that is that diacetyl thresholds vary widely among tasters. Mine is quite high; the wife of a brewer I know locally has a very low threshold (they call her the "diacetyl terrier"). So your touch is not even registering for me. That's not training: that's biology. (On the other hand, I have a low threshold for DMS. We all have our crosses to bear.) Don’t know how I missed this… Kevin, my problem with that is that diacetyl thresholds vary widely among tasters. Mine is quite high; the wife of a brewer I know locally has a very low threshold (they call her the “diacetyl terrier”). So your touch is not even registering for me. That’s not training: that’s biology.

(On the other hand, I have a low threshold for DMS. We all have our crosses to bear.)

]]> By: Kevin Pratt http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/comment-page-1/#comment-43072 Kevin Pratt Mon, 20 Aug 2007 07:45:46 +0000 http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/#comment-43072 The key to diacetyl is "little" and "touch." In small amounts, like salt in food, it enhances certain styles. Much like salt, there is a limit. When it is overt, diacetyl (and DMS or acetaldehyde) become a flaw. The best evaluators learn the difference. The key to diacetyl is “little” and “touch.” In small amounts, like salt in food, it enhances certain styles. Much like salt, there is a limit. When it is overt, diacetyl (and DMS or acetaldehyde) become a flaw. The best evaluators learn the difference.

]]> By: SteveH http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/comment-page-1/#comment-33944 SteveH Tue, 26 Jun 2007 17:59:38 +0000 http://appellationbeer.com/blog/theres-more-than-flavor-in-a-flavor-wheel/#comment-33944 <i>“We are American brewers. We are paid to hate diacetyl. You know how much British brewers hate us for that?”</i> When did diacetyl ever become so damning? Even Jackson had an article in All About Beer a few months back where he praised it in certain styles, but the British brewers and connoiseurs didn't think it belonged anywhere at all in a beer. Fullers ESB wouldn't be the same without a little diacetyl, nor would Young's Special London. Heck, even Pilsner Urquell has a touch. “We are American brewers. We are paid to hate diacetyl. You know how much British brewers hate us for that?”

When did diacetyl ever become so damning? Even Jackson had an article in All About Beer a few months back where he praised it in certain styles, but the British brewers and connoiseurs didn’t think it belonged anywhere at all in a beer.

Fullers ESB wouldn’t be the same without a little diacetyl, nor would Young’s Special London. Heck, even Pilsner Urquell has a touch.

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