Tuesday, January 26, 2010

Siebel Institute Sensory Analysis Kit

Beer Used: MGD64
Date Started: 1/13/2010
Date Finished: 1/25/2010

1) Acetaldehyde
Aroma: green apples not of the granny smith variety; the fleshy meat of green apples

2) Acetic
Aroma: pretty intense vinegar though not 100proof; formaldehyde-esque; sour/rotten/turned apples

3) Almond
Aroma: caramelized almonds, candied almonds; that caramel layer on the top of flan

4) Butric
Aroma: rotten garbage at the dump; old sweaty gym bag; disgusting fly-infested rotten orange skins

5) Diacetyl
Aroma: butterscotch, stale Werther’s Originals; buttery like buttered popcorn of the artificial variety; butterscotch first with butter underneath

6) D.M.S. – dimethyl monosulfide
Aroma: creamed corn, cooked corn on the cob; steamed squash and zucchini; butternut squash cooked

7) Earthy
Aroma: dirt and earth of the black variety, subtle; raw wood freshly sliced with essence of sawdust in the air; dry dirt, dry earth

8) Mercopton
Aroma: stopped up drain, shower or sink; puddle of old water; dirty drains

9) Ethyl Acetate
Aroma: dissolvents; intense peach/apricot skins, fermented; nail polish remover, floor cleaner

10) Ethyl Hexanoate
Aroma: Washington and green apples, more meat than skin, pulpy; touch of apple stem and seeds, rooty

11) Spicy
Aroma: more allspice than clove, hits up front; clove faint underneath; hefeweizenish; reminiscent of holiday beer spices, especially the allspice

12) Metallic
Aroma: tinny, tinfoil, aluminum; all soft tin metals; metal drill bits and tools; tin is most prominent

13) Geranial
Aroma: floral and flower; petals soft to the touch, not dried but fresh; no notable pollen esters; rose and geranium

14) Indole
Aroma: dry grass; baled hay, straw; horse blankets, dry and not too funked; mostly straw, hay, and barn dust

15) Isoamyl Acetate
Aroma: banana cream; faint pear esters after ripe bananas; banana pudding, banana bread doughy and moist

16) Grainy
Aroma: white bread crust; nutty; grains first then nuts, nutty bread; soft whole grains with husks on top of crust

17) Isovaleric
Aroma: old cheese, crumbly and a little moldy; sweaty socks, dirty laundry; dead green grass

18) Lactic
Aroma: curdled milk; old cottage cheese; sour cream

19) Caprylic
Aroma: soapy, intense soap aroma; killed the head, could hear it sizzle away; rank old soap on rank old rope; old goats on a rope; horribly intense

20) Papery
Aroma: stacks of paper; cardboard; manila folders

21) Vanilla
Aroma: rich vanilla notes; vanilla bean, vanilla cream; vanilla ice cream and extract

22) Bitter
Aroma: hop petals, whole hop cones; dry hop petals, dry bitter and abrasive; green

23) Infection
Aroma: soured; almost vinegary, turned vinegar; very piercing

24) Hefeweizen
Aroma: estery with bananas, banana cream, and subtle clove notes

* * * * * *

So… $180 and 24 samples later, I must conclude that the Sensory Analysis Kit from the Siebel Institute of Technology and World Brewing Academy was worth every penny spent and every moment dedicated to the further development of my beer tasting repertoire. My only complaint with the kit is the information pamphlets lacked any indication as to whether the sample characteristics were good, bad, or neither in relation to beer in general and styles specifically. Being a beer geek in the beer industry, it boggles my mind that very few of my fellow beer professionals utilize this immensely informative and simple to use educational tool. You don’t have to be a brewer to appreciate the wealth of knowledge and experience the kit offers. Get some fellow beer friends together and have a fun day of it. All you need is a pitcher, a twelve-pack of characterless mass-produced light lager, the kit, and you are good to go. I’m not sure where my next educational foray with Siebel will take me, but I’m sure it will be well worth it.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

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