Beer Defects. For example the aldehydes such as dactyl organic acids lipids and sulfur compounds in beer influence the taste of beer. Astringency gives a puckering sensation almost powdery or metallic in the mouth. It is caused by sunlight induced photooxidation.
It can also be tart vinegary tannin like and drying. Think of sucking on a wet tea bag or a grape skin. Take notes as you progress. Check yeast strain and health.
The beer will not be worth drinking due to the lack of flavor.
If the wort is exposed to oxygen at temperatures above 80 f the beer will sooner or later develop wet cardboard or sherry like flavors depending on which compounds were oxidized. Chill the beer to the style s appropriate serving temperature 40 45 f for most lagers. Drink beer when fresh. It can also be tart vinegary tannin like and drying. A number of chemical and physical defects are also common in beer.
