ne0t0ky0
Well-Known Member
I've been picking up a flavor in some of my sour beers I've been working on for the past year or so. After a bit of research, I believe what I'm picking up is ATHP[1] or the known "mousy" character from Brett, here's a description from Chad Yacobson's Brett Project:
There doesn't seem to be a lot of information the production in beer of this compound. I'm reaching out to various breweries and the yeast labs, but I've not yet heard anything back about how this compound forms, whether it can be eliminated or aged out, or if it can be minimized by selecting different strains, or environmental factors.
Has anyone else experienced this flavor/aftertaste? If so, what strain was used? Any details about the fermentation/aging environment could be useful in collecting further data on this compound. Did the flavor age away? Was the beer already bottled or still in a carboy?
Discussion Links I've found:
http://ucce.ucdavis.edu/files/repos...romatic_Diverswity_of_Brettanomyces-82350.ppt
http://518124.cache1.evolutionhosti.../presentations/2008/GregDoss_BrettBrewing.pdf
http://www.themadfermentationist.co...howComment=1379714666490#c7801756970553901391
Two forms of substituted tetrahydropyridines, 2-ethyltetrahydropyridine (ETHP) and 2-acetyl-3,4,5,6-tetrahydropyridine (ATHP), can be produced by Brettanomyces spp. Their metabolism involves the amino acid L-Lysine and ethanol with oxygen having a stimulatory effect in their production (Heresztyn, 1986a; Snowdon et al., 2006; Oelofse et al., 2008). The aromas associated with ATHP are similar to cracker biscuit, although under low pH conditions can be described as metallic or bitter (Oelofse et al., 2008). Little is known about these compounds and their production by Brettanomyces spp.
There doesn't seem to be a lot of information the production in beer of this compound. I'm reaching out to various breweries and the yeast labs, but I've not yet heard anything back about how this compound forms, whether it can be eliminated or aged out, or if it can be minimized by selecting different strains, or environmental factors.
Has anyone else experienced this flavor/aftertaste? If so, what strain was used? Any details about the fermentation/aging environment could be useful in collecting further data on this compound. Did the flavor age away? Was the beer already bottled or still in a carboy?
Discussion Links I've found:
http://ucce.ucdavis.edu/files/repos...romatic_Diverswity_of_Brettanomyces-82350.ppt
http://518124.cache1.evolutionhosti.../presentations/2008/GregDoss_BrettBrewing.pdf
http://www.themadfermentationist.co...howComment=1379714666490#c7801756970553901391