Competitive Feedback

Competition Score Sheet

Reviewing the results from my first beer competition. The Extra Foreign Stout I had entered was a good beer with rich flavor. There was light aroma but deep malt complexity. The recipe completely my own. I had high hopes it would kill the competition.

The score sheets revealed a more professional review. The beer was found to be good with low to no aroma. I figure as much. What I did not expect was a brewing fault in my boil process.

Dimethyl sulfide (DMS) is a water-insoluble flammable liquid that boils at 99°F and has a canned corn odor. It is also an indication of bacterial infection in malt production and brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced by the bacterial metabolism of methanethiol.

The problem with DMS is it's an easy fix. Boil the wort vigorously or longer then follow with fast chilling to 130°F or below.

This also means I have a problem detecting DMS in beer. I found my entry to be flawless. The beer tasted sweet to me with rich attention to roasted malts. I had aged it for even more smoothness. The judges of The 15th Annual Celtic Brew-Off are top-rated in my opinion. I'm looking forward to next year's competition.

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