Up-Dated 2-13-8

This is a stale aroma and taste associated with the oxidation of malt compounds in the melanoidin family. This oxidation can occur in the mash or boil via hot side aeration or by exposure to air when racking or bottling. The responsible compounds may be latter transformed to their reduced state by oxidizing alcohols into aldehydes. Musty flavors are generally not desirable, but may be found in some cellared beer styles such as biere de garde.
 

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