Author Topic: Chemistry of beer flavors  (Read 818 times)

Offline euge

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Re: Chemistry of beer flavors
« Reply #15 on: March 12, 2014, 06:04:05 PM »
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Offline ynotbrusum

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Re: Chemistry of beer flavors
« Reply #16 on: March 12, 2014, 07:48:28 PM »
The science guys are miles ahead of me on this, but anecdotally, there is something different to a decocted mash (I think).  Not that I think it is necessary for a good beer, but decocted beers seem to benefit from what I understand to be Maillard reactions, so wouldn't the same concept apply at the margin on an extremely vigorous boil?
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Offline klickitat jim

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Re: Chemistry of beer flavors
« Reply #17 on: March 12, 2014, 10:23:46 PM »
I haven't read the article yet, but I really like using the word maillard. That and even though it drives Denny nuts, I prefer the flavor of melanoidins over caramel. I even have it on my toast.

Offline denny

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Re: Chemistry of beer flavors
« Reply #18 on: March 13, 2014, 08:22:59 AM »
I haven't read the article yet, but I really like using the word maillard. That and even though it drives Denny nuts, I prefer the flavor of melanoidins over caramel. I even have it on my toast.

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