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Beer Odor Guide: Chlorophenol

Views: 12     Author: Site Editor     Publish Time: 2022-10-09      Origin: Site

Have you ever tried a beer that smells of medicine and tastes like band-aids? If so, it is because the beer contains chlorophenol. Chlorophenol can give the beer a plastic taste, smoke, chlorine disinfectant, or band-aid taste.

What Is Chlorophenol?

Chlorophenol is a toxic organic compound, which has an immeasurable effect on beer. Chlorophenol will make your beer taste like plastic, smoke, chlorine disinfectant, or band-aid, which is very detrimental to your beer. In addition, chlorophenol is a stronger bactericide and preservative than phenol, and it is also an important industrial raw material.

Chlorophenol is harmful to the human body. It can be absorbed through skin contact, causing damage to the liver, kidneys, and lungs. If chlorophenol is dissolved in a solvent, it will be more toxic. If inhaled carelessly, it may cause rapid breathing, increased blood pressure, fever, etc.

How Is Chlorophenol Produced?

Chlorophenol is a compound formed by the reaction of phenol with chlorine or chloramine in the water used in brewing. It will make beer produce off-flavor and will be perceived at a relatively low level.

Where Do The Chlorine And Chloramines In Beer Come From?

Under normal circumstances, we don’t want any chlorine-related compounds in beer. If we plan to remove them, we must first understand where they came from.

  • Use chlorinated water. Urban domestic water will be disinfected by adding a small amount of chlorine. Using chlorinated tap water to brew or flush brewery equipment will result in a small amount of chlorine or chloramine in the beer.

  • Wild yeast. Some wild yeasts also contain a small amount of chlorine or chloramine, which will affect the flavor of beer after entering the beer.

  • Chlorine-based cleaning agent. If chlorine-based cleaning agents are used to cleaning brewing equipment and fermentation tanks, there may also be residual chlorine on the surface of the equipment.

How To Avoid The Production Of Chlorophenol?

Because chlorophenol is a compound produced by the combination of phenol and chlorine, it is necessary to remove the chlorine in beer. The main source of chlorine is brewing water. Next, we will learn how to prevent chlorine from entering the beer:

  • Use a carbon filter to filter all brewing water. Note: The filter must be used at the specified flow rate, otherwise some chlorine or chloramines may remain in your brewing water.

  • Try not to use chlorinated water for brewing and washing equipment that will come in contact with the beer. If you must use chlorinated water, you can expose the chlorinated water to the air overnight, and the chlorine will naturally diffuse into the air.

  • You can also use Campden tablet (potassium metabisulfite) in brewing water. Campden will neutralize the chlorine and chloramines in the brewing water.

  • Some brewers choose to buy reverse osmosis water or distilled water to avoid chlorine and chloramines in the beer.

  • If you use a chlorine-based disinfectant (such as bleach) to disinfect your equipment, you need to rinse the equipment thoroughly after disinfection. This is a very important thing.

  • Consider your yeast selection. Try to choose yeast with less chlorine.

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