Bushra Griffith
Brewing beer can emit a variety of scents, and the process may sometimes smell like cheese. The aroma of the mash, for instance, can resemble a warm, inviting mix of porridge, bread, and biscuits, with hints of coffee and chocolate. However, the scent of fermentation is what usually smells like cheese. This is due to the isolaveric acid that forms at the beginning of the fermentation process, which can give off a cheesy taste or smell. In addition, lager yeast strains are quite prone to producing sulfide odours, which can smell like rotten eggs.
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What You'll Learn
Yeast and bacteria can cause cheese-like smells
Yeast is a common culprit for cheese-like smells in beer. During fermentation, yeast can produce a variety of compounds that contribute to the overall aroma profile of the beer. In some cases, yeast may emit unpleasant or "horrible" smells, as described by one brewer. This could be due to the production of compounds like mercaptans, which are also secreted by skunks, or hydrogen sulfide, which can give off a rotten egg smell.
Additionally, certain strains of yeast, such as lager yeast, are prone to producing sulfide odours. Proper conditioning and lagering can help to reduce these odours, but they may still be noticeable during the brewing process.
Bacteria can also contribute to cheese-like smells in beer. In sour beer brewing, for example, different bacteria cultures can be used to create unique aromas, including those reminiscent of ripe cheese or even a "sweaty horse blanket." While these intense odours may be desirable in some styles of sour beer, they can also be off-putting to some drinkers.
Furthermore, a "Brettanomyces" infection, which can occur from the skin of fruit used in the brewing process, can also lead to off-flavours and smells. This type of infection is caused by a specific species of yeast, which can further emphasize the role of yeast in creating cheese-like aromas during beer fermentation.
It is worth noting that the perception of cheese-like smells in beer may vary among individuals. Some people might find these aromas intriguing or pleasant, especially in the context of experimental or sour beers. However, others might consider them off-putting or indicative of contamination. Ultimately, the presence of yeast and bacteria during fermentation can lead to a diverse range of scents, and brewers must carefully manage the process to achieve the desired aroma profile for their beer.
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Oxidation can cause cheesy aromas
Oxidation can cause a variety of off-flavors and unpleasant smells in beer, including cheesy aromas. Oxidation occurs when oxygen reacts with molecules in the wort or beer, leading to a chemical reaction that can impact the flavor and aroma of the final product.
One of the key contributors to oxidation in beer is the introduction of excessive oxygen during the brewing process. This can happen when the wort is still warm or after fermentation is complete, and it can result in the production of off-flavors and aromas. In the case of cheesy smells, oxidation can lead to the formation of isolaveric acid, which is commonly associated with a cheesy taste and aroma.
To prevent oxidation and minimize the risk of cheesy aromas in beer, brewers should take preventive measures such as minimizing oxygen exposure during the transfer of beer between containers and avoiding unnecessary splashes. Additionally, ensuring proper sanitation and cleaning of equipment is crucial to prevent bacterial contamination, which can also contribute to off-flavors and unpleasant smells.
While some beer enthusiasts might appreciate the presence of cheesy aromas in certain styles of beer, such as experimental sours, it is generally considered an off-flavor that deviates from the desired characteristics of most beer styles. Brewers aim to reduce oxidation and control the fermentation process to achieve the intended flavor profile and avoid undesirable smells, such as those reminiscent of cheese.
It is worth noting that oxidation is not the only cause of cheesy aromas in beer. Other factors, such as specific yeast strains, bacterial infections, and the use of certain hops, can also contribute to the development of cheesy smells during the brewing process. Each step of the brewing process has the potential to introduce unique aromas, and brewers must carefully monitor and control these factors to ensure the final product aligns with the desired flavor and aroma profile.
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Lightstruck beer can smell like skunk
The process of brewing beer can emit a variety of unique aromas, and these scents can vary depending on the type of beer and the brewing methods used. While most yeast fermentations emit a fresh, fruity smell, some beers can develop a strong, unpleasant odour that resembles the smell of a skunk. This phenomenon is known as "lightstruck" and is caused by a chemical reaction that occurs when beer is exposed to light, particularly ultraviolet rays from sunlight or fluorescent lamps.
Lightstruck beer is a common occurrence, and many people assume that certain beers, such as Corona or Heineken, are supposed to have a skunky odour. However, this is a flaw, and brewers do not intentionally add the skunky flavour during the brewing process. The skunky aroma is created by the formation of a compound called 3-methyl-2-butene-1-thiol (3MBT or MBT), which is a result of the interaction between light and bitter hop compounds in the beer. This compound is extremely flavour-active and can be detected by humans even at extremely low levels.
To avoid lightstruck beer, brewers typically use aluminium or dark glass packaging, such as brown bottles or cans, to protect the beer from light exposure. Consumers can also prevent their beer from developing a skunky aroma by using opaque glassware when drinking in direct sunlight and storing beers in a dark place. Additionally, some brewers use treated hop extracts that are specifically designed to not react with light, allowing the beer to be exposed to any type of light without developing MBT.
While lightstruck beer is one of the most avoidable off-flavours, it is important to note that there are other factors that can contribute to unpleasant odours in beer. For example, oxidation can occur when oxygen reacts negatively with molecules in wort or beer, resulting in a cardboard or sherry-like taste. In addition, the fermentation process can produce a range of unique and sometimes startling scents, such as vinegar, baby vomit, ripe cheese, or wet dog, depending on the specific bacteria culture used.
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Hops can cause a range of odours
The most common odour in commercial and craft beer is the "light-struck" flavour and aroma. When hops are exposed to ultraviolet rays from sunlight or fluorescent lamps, alpha acid decomposes and reacts with hydrogen sulfide produced by yeast. This reaction produces mercaptans. Mercaptans and skunks secrete the same chemicals when sprayed, which is why the smell of pale beer is so similar to that of skunks.
During the beer-brewing process, hops can also produce an oxidation reaction. Introducing excessive oxygen into the beer, especially when the wort is still warm or after fermentation is complete, can produce a cardboard or sherry-like taste. This may be difficult to avoid because the wort needs to be aerated before yeast inoculation. When the beer is transferred from one container to another, unnecessary splashes of beer will occur, which will also cause the wort to produce an oxidation reaction.
In addition, hops can also cause a cheesy smell. A user on a homebrewing forum noted that their beer had a heavy cheese smell coming from the fermenter. Another user suggested that this could be due to oxidized hops. However, it is important to note that the same user also noted that the other batch of beer they brewed without switching to a secondary fermenter turned out fine.
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Homebrewing can produce diverse scents
However, the fermentation process can emit a range of unique and sometimes startling scents. Most yeast fermentations produce a fresh, fruity smell, but when delving into sour beer brewing, the specific bacteria culture used can result in aromas like vinegar, baby vomit, ripe cheese, wet dog, or even a 'sweaty horse blanket'. These intense odors can be off-putting to some, but sour beer fermentations can also yield fresh and appealing scents.
The presence of certain acids and compounds can also contribute to diverse scents in homebrewing. For example, isolaveric acid, which can be found in fruit or from a 'Brettanomyces' infection, can give beer a cheesy taste. Additionally, the breakdown of alpha acids in hops can form a new compound that has an unpleasant odor, and this can be prevented by conditioning and storing the beer away from sunlight and UV light, as exposure to light can also lead to the development of off-flavors and smells.
Furthermore, the type of yeast and fermentation process can impact the scent of the brew. Lager yeast strains, for instance, are prone to producing sulfide odors, which can be minimized by proper conditioning and lagering. On the other hand, some homebrewers choose to ferment their beer in smaller spaces like apartments without significant issues, while others opt for larger spaces like sheds, garages, or spare rooms to minimize the impact of fermentation odors on others.
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Frequently asked questions
The main reason for a cheesy smell in home brew is the presence of Isovaleric Acid, which can be caused by the use of old or degraded hops. This can be avoided by using fresh hops and ensuring they are stored properly.
Other common off-flavours include oxidized beer, which smells like old wet cardboard or paper, and "lightstruck" beer, which is caused by exposure to light and smells like a skunk.
To reduce the impact of fermentation odors, it is recommended to place the fermenter in an area where it will bother the fewest people, such as a spare fridge, closet, or isolated room. Masking the scent with other fragrances can also help.
Brewing beer can produce a wide range of unusual smells, including vinegar, baby vomit, ripe cheese, wet dog, and even a "sweaty horse blanket". These scents are more commonly associated with sour beer brewing.
