![homebrew judging](https://cdn.homebrewersassociation.org/wp-content/uploads/20180806095939/NHC18-Judging.jpg)
Part of becoming a brewmaster is developing the ability to identify and address flavors and aromas that are not intended to be in your beer. We typically call these “off-flavors.”
From the infamous skunky smell to hints of canned vegetables, Drew Beechum (Simple Brewing, Experimental Brewing) walks us through 6 of the most common beer off-flavors.
And remember! You can always turn a less-than-drinkable beer into malt vinegar or use it as paint
Common Beer Off-Flavors
![oxidation - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/oxidation-Beer-Off-Flavors.png)
wet cardboard, sherry, musty
![skunk - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/skunk-Beer-Off-Flavors.png)
skunk spray, sulfur
![DMS - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/DMS-Beer-Off-Flavors.png)
creamed corn, cooked vegetables
![diacetyl - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/diacetyl-Beer-Off-Flavors.png)
buttered popcorn, butterscotch
![acetaldehyde - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/acetaldehyde-Beer-Off-Flavors.png)
green apple, fruity, solvent
![chlorophenol - Beer Off-Flavors](https://cdn.homebrewersassociation.org/wp-content/uploads/chlorophenol-Beer-Off-Flavors.png)
Band-Aid, mouthwash, medicinal
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