Description
Sediment in beer during the brewing process
Technical
In the process of brewing beer, trub is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer.
Science
Primary Reaction
Protein coagulation
Sensory Profile
Aroma ()
sulfurouscheesymedicinalrancidvegetal
Wine Analogy
Similar to lees in winemaking
Coffee Analogy
Comparable to coffee sediment in cold brew
Perfume Analogy
Resembles the heavy base notes in animalic perfumes
Culinary Applications
Barm brackIrelandHistorically used trub-rich yeast from brewing
Bière de gardeFranceTraditional extended trub settling for cleaner flavor
KvassRussiaUtilizes bread made with trub-containing brewer's yeast
Dietary
VeganVegetarianHalalKosherPotential barley/hop proteins
Molecular Pairing
Key Compounds Produced
HumuloneLupuloneIsohumuloneCalcium oxalateMelanoidins