What fault can result from sulfur compounds and a rotten egg smell?

What fault can result from sulfur compounds and a rotten egg smell?

• A. Hydrogen sulfide or other sulfur fault
• B. Acetic acid
• C. Tannin bitterness
• D. Oakiness

Answer: (A)

A sulfur fault, specifically hydrogen sulfide. A rotten-egg smell in beer points to hydrogen sulfide produced by yeast during fermentation. When yeast metabolism of sulfur compounds is imbalanced or the fermentation conditions stress the yeast, they release H2S, which gives that characteristic rotten-egg aroma. This is distinct from acetic acid (vinegar), tannin bitterness (mouth-drying bitterness), or oakiness (wood-derived character). So the sulfur fault best explains the rotten-egg odor.

A sulfur fault, specifically hydrogen sulfide. A rotten-egg smell in beer points to hydrogen sulfide produced by yeast during fermentation. When yeast metabolism of sulfur compounds is imbalanced or the fermentation conditions stress the yeast, they release H2S, which gives that characteristic rotten-egg aroma. This is distinct from acetic acid (vinegar), tannin bitterness (mouth-drying bitterness), or oakiness (wood-derived character). So the sulfur fault best explains the rotten-egg odor.