Beer Off-Flavors: Dimethyl Sulfide (DMS)

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 21 August 2018

⏱️ 71 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

DMS is a commonly cited off-flavor that many claim tastes like cooked vegetables and, while appropriate in small doses in certain styles, is typically avoided by brewers. In this episode, contributor Malcolm Frazer joins Marshall to take a closer look at this curiously corny compound and discuss some interesting exBEERiments they've performed on the topic! | Relevant Articles | Lid On vs. Lid Off During The Boil xBmt DMS Off-Flavor xBmt

Transcript

Click on a timestamp to play from that location

0:00.0	Of the myriad off flavours that can be in beer there are a few that it seems eager evaluators and competition
0:15.2	judges are most wont to identify, one of which is characterized by flavors of cooked vegetables,
0:20.6	namely canned corn.
0:22.3	This is the
0:22.6	Brulosophy podcast. I'm your host Marshall shot in this episode
0:25.5	contributor Malcolm Fraser's with me to talk about the strongly avoided
0:29.3	dimethyl sulfide. Yeah as far as all flavors go DMS dimethyl sulfide is it's it's kind of funny
0:36.1	because like a lot of the off flavors they're present in beer right and it just becomes
0:41.4	how much of it and if it's too much and if you want it there right so
0:47.0	anytime you ferment using malt especially well it's a barley but molted barley you're going to have some dMS just like you have a little
0:55.4	bit of diacetone on a little acetyl type yeah so it's there now whether or not it's to a
1:01.5	point where you can detect it that's the that's the issue.
1:04.8	Well my understanding is that DMS isn't terribly easy to measure in a lab either
1:09.6	there's a lot of it takes a lot of tweaking and it's a you know really sensitive lab
1:15.7	equipment to actually detect whether dimethyl sulfide is in beer.
1:19.6	Yeah well I don't you know we're not going to go over the SOP, you know, and talk about that here, but yeah, it's a, it's a very, like basically, you go through and you have to calibrate your equipment just like any test but you have to go through a laborious process to make sure that you can measure it and then make sure that you're accurate measuring it and then etc.
1:42.3	So but I mean you can actually measure it so when people say oh I think it's
1:46.5	DMS you know if it's a very large brewer and they say we had you, 35 micrograms per liter or 35 PPM, then they had it.
1:58.0	They're not guessing.
1:59.0	They measured it, you know, so.
2:00.5	Which, well, the interesting thing to me, you know, and we'll get into my opinions about this stuff later on in the show but you know as sensitive as this equipment needs to be to detect d.
2:09.1	DMS you know all of us home brewers and craft beer lovers out here think that our pallets are
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Marshall Schott, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Marshall Schott and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.