Why Does My Beer Taste Like Cardboard? Beer Off Flavours

Have you ever cracked open a bottle of beer and found that it tasted like wet cardboard? In this video we go over the common beer off flavours: wet cardboard, skunky, sweet, and moldy. A wet cardboard flavour in beer is caused by beer oxidation. Oxygen reacts negatively with molecules in the beer to produce unwanted stale cardboard flavours. As for skunkiness, that is caused by UV rays breaking down the alpha-acids in beer hop. Overly sweet beer can mean that there was a stuck fermentation and the yeast was unable to convert the sugars in the wort into alcohol. Moldy-tasting beer can be the result of mold in the grain used to make the beer.
So let's dive into beer off flavors in beer! #beertalk #beerflavour #drinking
I'm Miss Brewbird, a Canadian distiller. I'm tickled pink that you've found your way here. If you are interested in learning more about the drinks industry then this is the channel for you. Hit that subscribe button for more videos about distilling and brewing. Cheers!
Video edited by: Fabio Campos ([e-mail])
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[@ianhui3719]

Learned something new and interesting on every episode from Miss Brewbird's specialized topics. Thanks, keep it up.

[@davidhowick3665]

Thanks Miss Bluebird, nice simple explanation , I appreciate your channel, David

[@MissBrewbird]

You are welcome!🤗

[@scottclay4253]

Thanks Brewbird. Always glad to see you pop up on my notifications. The off tasting beer sounds pretty gloss. Moldy grain is a scary thing, some grain molds are crazy toxic. Another excellent video. Thank you continuing to bring us great content.

[@MissBrewbird]

Thanks for continuing to support my videos for so long!

[@jimurrata6785]

Afatoxins like from aspergillus on maize are very dangerous

[@theghostofsw6276]

Skunks are the cutest critters ever! kzbin.info/www/bejne/mnSloYmbpMmXrdE

[@yoguimasterof69]

Totally cute! and I love the smell....as long as it is quite far... :P

[@yoguimasterof69]

It the cardboard a problem for distillation?

[@MissBrewbird]

Since distillers are less rigid about sanitation and oxidation, I am sure the wash has a lot of oxidation compounds. It doesn't seem to be an issue though since we make cuts to the distillate and only keep a portion of it.

[@yoguimasterof69]

@@MissBrewbird thanks for your thoughts about that. I agree!

[@jimurrata6785]

Thanks for sharing your perspective! I'm more of a cider/perry brewing kind of guy but I do enjoy a good beer. Thankful that the ridiculously over hopped IPA trend is losing steam.

[@MissBrewbird]

I never could stand a super bitter ipa

[@jimurrata6785]

@@MissBrewbird I mean IPA is supposed to have a bit of bite but a lot of the micros around here took that as a challenge! Meh. I'll take a Kingfisher or Lagunitas.

[@mustyditch4703]

Am I correct with the following statement? "Hot side aeration bad, cold side aeration good prior to pitching yeast". Also have you heard of people using ascorbic acid in the mash and/or bottling to extend shelf life?

[@MissBrewbird]

Hot side aeration bad, cold side aeration good WHILE pitching yeast. Ascorbic acid is used as an oxygen scavenger in bottling to prevent beer oxidation. I have heard of it being used in the mash, but I have never actually seen any brewers use it.

[@chetanbv755]

is there a chance of beer tasting plasticy due to the the plastic crown liner and have you ever experienced such instance ?

[@MissBrewbird]

Oh you mean the plastic crown liners on the glass beer bottles. The liners don't touch the beer, so no I have never experienced it making the beer plasticky. As well, the crown liners are usually oxygen scavenging, so they are meant to absorb any oxygen and prevent the beer from getting oxidized/stale.

[@theghostofsw6276]

So.....could you fill us in as to what the "Corona skunk" flavour is? A specific type of hops? Is it actual hop flavouring....or the aroma? Both? Something different?

[@scottclay4253]

Light thru a clear glass bottle skunking the hops.

[@theghostofsw6276]

@@scottclay4253 I don't think Corona would rely on that for a taste customers expect all the time. I'm sure it's the hops....I was hoping Brewbird, being a professional brewer, could give insight into what type(s) they might use, and how they're used....as in boil times, etc.

[@MissBrewbird]

Hey, thanks but you give me too much credit. I don't know what hops are in Corona. The rumor is that they use Galena hops, but who knows!

[@remmie47]

The skunk will happen in any hopped beer, bottled in clear (or green) glass. It’s actually coming from the bittering hop acids (iso-alpha-acids). Of course Corona is Made with specific hops, which contribute to the typical Corona flavour, but the skunky molecule (3-MBT) is formed in any beer when stored in clear glass.

[@DrFunk-rk6yl]

My friends went to Amerstdam and talked about how Heineken tasted so much better there than here.

[@MissBrewbird]

interesting, will have to give it a try in Amsterdam sometime

[@araf351]

brewing beer is the preferred hobby for Chem Eng Junkies worldwide..