Up-Dated 2-13-8

 This is the flavor and aroma of freshly cut grass or green leaves. Responsible compounds include the aldehydes hexanal and heptanal, which are produced by the oxidation of alcohols in the finished beer or the deterioration of improperly stored malt or hops. Some English and American hop varieties produce grassy notes if used in large quantities, but this flavor should not be a significant part of the profile.
 

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