This defect occurs when beer sits too long on the trub or yeast cake after primary fermentation has finished. The yeast cells undergo autolysis, rupturing and releasing their internal enzymes, amino acids, and lipids into the liquid. This imparts distinct, unpleasant flavors often described as tasting like rubber, Vegemite, or meaty broth, ruining the clean profile of the beverage.
Heard on the job
We left that pale ale in the primary for five weeks and now it tastes completely yeast-bitten.
Insider tip
Commercial conical fermenters help prevent this issue by allowing brewers to dump the dead yeast from the bottom valve without moving the beer.
Also heard as
- autolyzed