13,701
edits
Changes
m
no edit summary
In the case of raw ale, and particularly [http://www.garshol.priv.no/blog/331.html Norwegian/Latvian/Lithuanian traditional farmhouse ales, Finish "sahti", and Estonian "koduõlu"], there is some debate as to whether or not DMS should always be considered an off-flavor. Traditionally these beers were made with lightly kilned malts that were malted by the brewers themselves (up until about 20 years ago), and these malts may have had high levels of SMM precursor. [http://www.garshol.priv.no/blog/304.html Lars Marius Garshol offers his philosophy] on off-flavors in beer in general, which is inspired by writings of Michael Jackson, and makes an argument that DMS may have been considered desirable or acceptable in farmhouse raw ales brewed in certain regions of Europe <ref>Private correspondence with Lars Marius Garshol by Dan Pixley regarding whether DMS should be considered an off-flavor in farmhouse raw ales. 03/10/2016.</ref>.
Additionally, it has been suggested that small amounts of DMS in wine can give the wine a pleasant "jammy" character. High amounts still lead to vegetal off-flavors in wine. This may or may not have a similar effect for sour beers with fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1238928866135325/?comment_id=1239199406108271&reply_comment_id=1240351815993030&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with John Frederick on MTF. 02/25/2016.]</ref>.
===Avoiding DMS===