hydrogen sulphide

18 µg per capsule

H2S, 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.

Flavour cards

Flavour standard information

Technical specification

The best way to detect hydrogen sulphide in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
18 µg per capsule
The flavour threshold of H2S in beer is 4 µg / l
Hydrogen sulphide is produced by both ale and lager yeasts during fermentation and maturation. The amount of H2S produced and retained depends on wort composition, yeast strain and fermentation conditions.

Professional beer tasters can confuse H2S with the following flavours:

  • Sulphur dioxide
  • Ethanethiol
  • Methanethiol
H2S is present in all beers. Concentrations vary considerably from beer to beer. H2S is an off-flavour in most beer styles. It is a signature flavour character in Burton ale.
CAS registry number
The CAS registry number of H2S is 7783-06-4.
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
H2S can contribute to a perception of ‘freshness’ in beer when present at low levels.
Threshold distribution
Capsules per pot
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