, like boiled or rotten eggs”
Certified beer flavour standard used to train professional beer tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is produced by both ale and lager yeasts during fermentation. Contributes to perception of 'fresh' character at low levels - off-flavour when present in excess.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.