Phenolic Compounds in Beer: The Good, the Bad, and the Ugly

Phenolic compounds play a major role in the aroma and flavor of many beers. They are often associated with beer spoilage, but also contribute positive and essential characteristics to certain beer styles, such as Bavarian weizen and many Belgian styles. What makes “good” phenolics good, and “bad” phenolics bad? The sources of phenolic compounds and how to control their impact on beer will be discussed.