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Flavor Spikes (Sensory techniques)

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  • CCBC_QC
    replied
    We've used both the standard pills and our own in-house chemicals. The in-house chemicals cost us as must as one set of the pills to purchase but now we have a very large supply. A diacetyl spike previously cost us $15 and now it's literal fractions of a cent. You just need to be careful with storage (purged vessels, etc) but the ASBC has a calculator that works great for doing the dilutions. We bought our own chemicals (many from Sigma) and I'm happy to share our calculator or the catalog numbers that we ordered; feel free to DM for contact info.

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  • dick murton
    replied
    OK, I picked this up some time ago

    https://learn.kegerator.com/off-flav...beer/#practice

    Never used this guide myself, but worth giving a go

    Have fun!

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  • Dheeraj
    replied
    Originally posted by dick murton View Post
    I wouldn't bother doing it yourself.

    Even, (or should it be especially?) the very large breweries I have worked for / with use commercially available spikes nowadays for consistency and ease of use. You don't have to spend time and effort making them up every time you want to run a training session, and are guaranteed consistency flavours every time. And they have a wider range than you would ever likely want to use. I know they seem expensive, but they have a long shelf life if kept properly and save masses of trouble - I know as I used to make a very limited range of spikes a long time ago - long since forgotten any concoction recipes.

    One of the key criteria when taste training is to start out "contaminating" a very bland beer, to get people used to the off flavour / smell, and find out if people are blind to certain flavours/smells, then once selected, use your own beers. The commercial suppliers are good at providing advice and support.
    Thanks for your Guidance.

    Unfortunately, there are no suppliers for food/beverage related commercially available spikes in India. The import duty on the chemicals is also very high ~12%.

    However, most of the raw specific compounds are available on the Sigma Aldrich India page. I have no other option, have to make our own spikes.

    Thanks

    Leave a comment:


  • dick murton
    replied
    I wouldn't bother doing it yourself.

    Even, (or should it be especially?) the very large breweries I have worked for / with use commercially available spikes nowadays for consistency and ease of use. You don't have to spend time and effort making them up every time you want to run a training session, and are guaranteed consistency flavours every time. And they have a wider range than you would ever likely want to use. I know they seem expensive, but they have a long shelf life if kept properly and save masses of trouble - I know as I used to make a very limited range of spikes a long time ago - long since forgotten any concoction recipes.

    One of the key criteria when taste training is to start out "contaminating" a very bland beer, to get people used to the off flavour / smell, and find out if people are blind to certain flavours/smells, then once selected, use your own beers. The commercial suppliers are good at providing advice and support.

    Leave a comment:


  • Dheeraj
    started a topic Flavor Spikes (Sensory techniques)

    Flavor Spikes (Sensory techniques)

    How to prepare our own flavour spikes? and what is the use of ethanol for increasing solubility and storage? Any calculations/Calculator etc etc...?

    Thanks
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