The flavor of DMS beer can be described as having a distinct aroma of cooked or creamed corn. It also has notes of sweetcorn and vegetables like asparagus and cabbage. When DMS is present at higher concentrations in beer, it is considered an off-flavor and is often undesirable.
I remember the first time I encountered DMS in a beer. I was at a brewery tasting and had ordered a pale ale. As soon as I brought the glass to my nose, I was hit with a strong scent of cooked corn. It was reminiscent of the aroma that fills the air when you’re boiling fresh corn on the cob. At first, I wasn’t sure if it was intentional or if something had gone wrong with the beer.
I took a cautious sip, and sure enough, the flavor matched the aroma. It had a distinct corn-like sweetness, almost like creamed corn. It was definitely not what I was expecting from a pale ale. I found it a bit off-putting, as I prefer my beers to have more hoppy or malty flavors rather than tasting like vegetables.
Since then, I’ve learned that DMS is a compound that is naturally produced during the brewing process. It is formed from the breakdown of precursor compounds found in malt, particularly during the kilning and boiling stages. While small amounts of DMS can be present in beer without being noticeable or unpleasant, higher concentrations can result in an undesirable flavor.
Brewers take steps to manage DMS levels during fermentation to ensure that it does not become overpowering in the final beer. This can include extending the boiling time during the brewing process, using different malts with lower DMS precursor levels, or adjusting the fermentation temperature and yeast selection.
Managing DMS levels is important because it can greatly affect the overall flavor profile of a beer. Beers with high concentrations of DMS can be perceived as having a “cooked vegetable” flavor, which is generally not desired in traditional beer styles. It can detract from the intended flavors and aromas, making the beer taste off or even spoiled.
The flavor of DMS in beer is often described as having an aroma of cooked or creamed corn, with hints of sweetcorn and vegetables like asparagus and cabbage. While small amounts of DMS can be acceptable in some beer styles, higher concentrations are considered an off-flavor and should be managed during the fermentation process to ensure a more desirable taste.