et al

Vinum, et al   The compound 4-etheyl phenol can wreak havoc on low-alcohol fermented beverages.  It’s produced by contaminant, or rogue, Brettanomyces yeasts (Brett, for short).  At low levels, 4-ethyl phenol contributes to flavor complexity in red wine, beer and hard cider. Excessively bretty beverages, however, have a powerful ‘band-aid’ or barnyard note.     I have had … [Read more...] about The Science of Hard Cider