Off-flavour training
Possible off-flavours in brewing should be recognisable and assignable based on a uniform terminology. The current status of in-house sensory theoretical and practical training makes ring analysis evaluations possible.
Consumers expect that beer, like other food, has certain odour and flavour impressions. Should beer deviate in terms of its sensory characteristics and their associated enjoyment value from this general concept, this represents a considerable deficit in terms of German food law i.e. § 17 Paragraph 1 No. 2 Letter b of the LMBG (Lebensmittel- und Bedarfsgegenstände-gesetz/German Food Law). Apart altogether from this legal technicality, the brewer might lose a loyal customer in the long term. ...
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