Ah, rotten egg aroma! What causes it?
Imagine to open a bottle of your favorite craft beer and that, instead of the refreshing hops aroma and malt, you attack a rotten egg stench. Horrible, right? This aromatic phenomenon is more common than you think, especially among Lager beers, and is usually the fault of a curious fermentation companion: hydrogen sulfide.
Where does the culprit come from?
Hydrogen sulfide, such as a stealthy ninja, occurs when yeasts ferment and process the sulfur present in several ingredients of your beer. This sulfur can be found in the malts, hops and even in the water you use to prepare your concoction. Some yeasts, especially those used in Lager beers, tend to be more generous by releasing these sulfuric aromas.
Surprise! You are more sensitive to sulfur than you think
Humans are not fans of unpleasant odors, especially those related to rot. In fact, we have a sense of super acute smell to detect sulfur compounds, capable of perceiving some of these substances in concentrations as low as parts by trillion. So if your beer smells like rotten egg, you are not being exaggerated, it is a biological response.
What smells should you know?
In the land of beer aromas, the two most problematic sulphurized compounds are: sulfur dioxide and hydrogen sulfide. The first evokes the image of a phosphorus on, while the second makes you want to run to look for a mask, since its peculiar rotten egg aroma is unmistakable. The good news is that they evaporate quite fast, so not everything is lost.
Tips for conquering sulfuric aroma
If you find this unpleasant surprise in your finished beer, first make sure the culprit is not your yeast strain. Some are true experts in generating these smells. Choosing the right yeast, especially for Lager beers, is crucial. It also reviews the composition of your water; A high sulfur content will not help.
Patience: The virtue of the brewery
Patience is key in the world of beer. If the sulfur aroma occurs in your creation, give him time. Lager beers, in particular, need their aging period, and with a little time, those undesirable aromas can fade. Make sure your beer rests in the fermenter the time needed so that hydrogen sulfide has the opportunity to dissipate, since bottling or packaging too soon can catch the gas inside.
Final reflections on egg aroma
Preventing your beer from smelling of breakfast on the farm is an art, but with the aforementioned advice, you will be on the right path. Remember that there is a world of flavors and aromas beyond sulfur in your bottle. So, the next time you dare to tame the beast of fermentation, keep these tips in mind and never let a bad experience stop you. Keep experimenting!
