What is "oxidation" in relation to beer, and what flavor does it impart?

Oxidation in beer refers to the chemical reactions that occur when beer is exposed to air, particularly oxygen. This exposure can lead to various undesirable flavors and aromas developing over time. The flavors most commonly associated with oxidation include notes reminiscent of cardboard, which is due to various compounds formed during the oxidation process.

In addition to cardboard-like flavors, oxidation can also produce sherry-like characteristics. This is particularly noticeable in certain styles of beer, especially those with higher alcohol content or those that are aged, as they can develop complex sherry-like flavors due to the gradual exposure to oxygen over time.

Through the lens of beer judging, understanding oxidation is essential because it can significantly affect the quality and freshness of a beer. A well-brewed beer should ideally be free of noticeable oxidized flavors, as they can detract from the intended profile of the beer. Thus, the correct choice highlights the relationship between oxidation and the specific off-flavors it imparts.