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A beer fault or defect is flavor deterioration caused by the chemical change of organic matter in beer due to either improper production processes or storage. Some chemicals that cause flavor defects in beer, for example, the aldehydes such as dactyl organic acids, lipids, and sulfur compounds influence beer taste. Fermentation byproducts, with minor fluctuations of just over 1% above the threshold, can have an impact on the flavor of the beer. When the concentration of one or more of these chemicals exceeds the standard threshold, the flavor characteristics of beer will change, creating a flavor defect.
Brewers need to be familiar with the proper taste of their beers to judge the quality of their brew. Precision in controlling the brewing process and quality of materials determines whether beer defects are produced.