Beer science article
Jeffrey Sutter
http://www.sciencenews.org/articles/20051203/bob8.asp
"The first push to delve into the mystery of beer flavor occurred in the mid-1970s, when a team of flavor chemists from 40 countries identified 800 chemical compounds in the beverage. These compounds—some individually, most in combination—contribute nearly 125 distinct flavors to beer. Brewers use the word flavor broadly, to include tastes, odors, and mouthfeel.
Today, says Morten C. Meilgaard, who chaired this international group, the total has risen to over 1,000 compounds. Studying the chemical constituents of beer is "like looking at the night sky," he says. "The closer you look, the more stars you can see." "
//jeff sutter jsu...@igc.org
(south bend)
father to maia, b.7/9/95, who says "Um, what did you say, daddy?"
