Phenolic Characteristics in Brewing II The Role of Water

Dwight B. West, Albert F. Lautenbach and Donald D. Brumsted

Abstract
Phenols and chlorophenols�compounds which can affect the taste of beer�may be introduced into surface water by certain algae and bacteria, by the dumping of phenolic industrial wastes, by the decomposition of dead organic matter, and by the use of pesticides, weed killers, etc., on water and land. Water treatment to remove these aromatics may be satisfactory or in some instances may intensify the condition.

Keywords: off-flavors, phenols, flavor