Butyric Acid

An off flavor in beer that causes cheesy, rancid, putrid, and baby vomit-type flavors at concentrations above its beer flavor threshold.

Bacteria during mashing and sweet wort separation can cause higher butyric acid concentrations, as well as cane sugar syrup used as a kettle adjunct. Occasionally, bacterial spoilage of packaged beer can cause high butyric acid concentration. 

Brewers can prevent off flavors in beer caused by butyric acid by performing quality control analyzing the presence of butyric acid in adjuncts, wort, and beer. 

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