Hydrogen sulfide (H2S) is produced by all brewing yeast during a normal beer fermentation. Small amounts of H2S are acceptable in some beer styles, but for the most part, the rotten-egg-like aroma of H2S is considered an off-flavor. The biochemistry of sulfur metabolism is complex and H2S levels are influenced by several factors, many of which can be controlled by the brewer.

Join Tim Foley of the Siebel Institute of Technology as he discusses how to control H2S levels in the brewery, including prevention, detection and corrective actions.

Tim Foley has worked for Siebel since 1989, and has been involved in a variety of consulting research projects related to brewing including ingredient, adjunct and processing aid usage, packaging issues, and recipe development.  He is a graduate of the Siebel Institute of Technology Diploma Program.
Tim holds a B.S. in Biology from Roosevelt University, and an M.S. in Molecular Biology from Northeastern Illinois University.

A Brewers Guide to H2S