Which of the following is a sign of stale oxidized beer?

The sign of stale oxidized beer is best indicated by a sherry-like finish. When beer becomes oxidized, it undergoes chemical changes that can enhance certain aromatic and flavor compounds. One of the hallmark characteristics of this oxidation is the development of flavors reminiscent of sherry, including nutty and caramel qualities.

Oxidation can lead to the formation of compounds that contribute to these flavors, and a sherry-like finish is often a clear marker of this process. Familiarity with the aging characteristics of various beer styles helps in identifying this type of oxidation, particularly in styles like barleywines, Belgian ales, and certain oxidized styles that can develop complex flavors over time.

While isovaleric acid typically indicates infection and trans-2 nonenol is related to off-flavors in beer that can result from various factors (including hops), these are not direct indicators of stale oxidization. Honey sweetness can arise in certain yeast fermentations or residual sugars but does not specifically signal oxidation. Therefore, recognizing the sherry-like finish is crucial for identifying stale oxidized beer.