Flavour Compound of Last Month - 2,4,6-Trichloroanisole
It seems like a lifetime since I was blogging. One day I will tell you all about the dark place that I have been, until then it will haunt me like a pale moon in a summer sky.
I won’t insult your intelligence by pretending that I have kept to my blog brew schedule but I will start brewing them again next week and will catch back up by brewing a few a week for a couple of weeks. I should be back on track by September.
This week’s flavour compound is 2,4,6-Trichloroanisole (2,4,6-T) which if you are a wine lover you will know as cork taint. It is described as having a musty “damp basement” aroma and is perceptible in beer in concentrations as low as 0.094 parts per trillion (ng/litre). In wine the 2,4,6-T comes from the cork, in beer the water supply is the culprit. If the brewery uses chlorinated water 2,4,6-T is produced when chlorine reacts with dissolved organic carbon such as dead algae, bacteria or fragments thereof. 2,4,6-T is particular problem in breweries in the developing world where water is scarce and water treatment less effective.
I have heard anecdotal evidence that mustiness in general is found at higher concentrations around washing lines in the M4 corridor than anywhere else in the UK (careful Adrian).