Which two off-flavors commonly arise from poorly cleaned draft lines?

Prepare for the Advanced Cicerone Certification (Level 3) Exam with flashcards and multiple choice questions. Each question offers hints and explanations to enhance your learning experience. Get ready to become a certified beer expert!

The presence of acetic acid and diacetyl as common off-flavors arising from poorly cleaned draft lines can be attributed to specific microbial activity and the degradation of compounds within the beer.

Acetic acid, known for its vinegar-like flavor, typically comes from the oxidation of ethanol by acetic acid bacteria, which can thrive in uncleaned draft systems where residual beer and organic material build up. This environment allows for the proliferation of these unwanted bacteria, leading to sourness and negative sensory experiences in the beer.

Diacetyl, on the other hand, has a distinct buttery flavor and can result from two primary sources: yeast metabolism and bacterial contamination. While yeast is capable of producing diacetyl during fermentation, it is usually reabsorbed and reduced. However, in cases of poor cleanliness and sanitation in draft lines, Lactobacillus and other bacteria may produce diacetyl, exacerbating the problem.

The interaction of these flavors is a clear indication of a failure to maintain proper cleanliness in a draft system, which requires regular cleaning to prevent such microbial growth. The combination of acetic acid and diacetyl effectively symbolizes the consequences of neglecting line cleanliness, making it essential for quality beer service.

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