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FST003V: Deconstruct a Beer Resources
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No, the differences in colony colour were still there after several rounds of sub-culturing, so there was definitely something going on. Tuesday, 15 November Flavour units.
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Flavour units are in interesting way of giving an indication of the sensory level of a particular flavour unit in beer. The flavour unit FU is a dimensionless number calculated by the concentration of the flavour compound divided by the sensory threshold. If a compound is present at less than one flavour unit it is below the sensory threshold, if it is present at one to two FUs then it is detectable and if it is present at greater than two FUs it is likely to have a major effect on flavour.
Paul Hughes was one of my lecturers at Heriot-Watt so I have come across flavour units before, though they're certainly not something widedly used in the industry. They sound very useful for describing beer flavour but I suspect that using them involves a lot more work than, for example, simply listing the lab analysis or more likely calculated International Bitterness Units IBU even though IBUs are a very poor flavour indicator.
Beer flavour is extremely complicated but the provide a handy table of the compounds which sheds some light on it. The authors conclude the chapter: "For many beers, bitterness, alcohol and carbon dioxide dominate the sensory profile of beer, and are characters readily perceived by the consumers.
Finally, compounds such as diacetyl and aliphatic aldehydes are often indicative of defective beers. And though I fully approve of obsessing about all the details when brewing, remember some are more important than others.