Off flavor chart
The purpose of this manual is to explain how to maintain the brewery-intended flavor of draught beer products. When fresh and properly dispensed, draught beer tastes the way the brewer intended—clean, flavorful, and enjoyable. Draught beer is susceptible to damage from a host of factors, such as age, heat, and air. But the number one factor affecting the quality of draught beer flavor and aroma is poor hygiene. Improper cleaning of beer system lines and components from the coupler in the cooler to the faucet at the bar can lead to significant changes in beer flavor, all of them unwelcome.
Over time, poor beer line hygiene will inevitably result in loss of sales due to customer dissatisfaction, and to replacing beer lines at great expense. Staying ahead of these potentially costly outcomes is key to serving great-tasting draught beer.
The chart on page 72 lists the most common off flavors that occur due to post-brewery unhygienic conditions and the mishandling of draught products. Beer-spoiling bacteria will ruin a beer’s flavor and aroma, and will inevitably lead to lost repeat business and potential sales. While these microorganisms are not health risks, they will cause bacterial infections in draught systems that are often difficult, if not impossible, to completely remove. By following the guidelines outlined in this manual, the occurrence of these off flavors can be prevented.