|
Sweetness is a taste perceived primarily at the tip of the tongue and is due to the presence of reducing sugars. High levels of residual sugars can result from a flocculant or low-attenuating yeast or poor yeast health linked to low FAN levels or low levels of dissolved oxygen prior to pitching. High gravity worts, high dextrin content and the addition of lactose also play a role in determining the sweetness of the finished beer. The appropriate level is style-dependent, with high levels desirable in most strong ales and lagers, and low levels in American light lagers and lambics.
|
