The mashing schedule has influence on the formation of precursors. 4-Vinyl guaiacol is formed from ferulic acid by decarboxylation. The enzymes that help to liberate the ferulic acid at these temperatures have a pH-optimum higher than the mash enzymes. Besides low basic bittering a distinct hop aroma is avoided in many cases in order to promote the flavors given by yeast. Usage of Hersbrucker or Tettnanger hops is typical -varieties with very fine and noble, but mild aroma.
Cold conditioning is to be recommended, particularly to bind high carbonation rates.
Final attenuation and reduction of diacetyl has to be reached. The aromatic components have a short half-life. Flavor and aromas develop best from 2-6 weeks in the bottle. If lagered properly in a cool place then a flavor stability of 2-3 month can be expected. More details for constructing these characteristics can be found in Ars Coquendum .