Esters
Term from the Brauwerkstatt brewing glossary, category “Tasting and sensory”.
Explanation
Fruity aroma compounds formed by the yeast during fermentation: banana in hefeweizen, pear and apple in ales. A warmer fermentation produces more esters. In lager they are unwanted; in many ales they are part of the style.
Test your knowledge
What does beer taste of when autolysis occurs?
- Banana
- Green apple
- Meat stock or rubber
Show answer
Correct: Meat stock or rubber. In autolysis dead yeast breaks down. Banana comes from esters, green apple from acetaldehyde.
Why can lager be fermented warmer under pressure?
- No yeast works under pressure
- Pressure cools the beer
- Pressure suppresses esters and fusel alcohols
Show answer
Correct: Pressure suppresses esters and fusel alcohols. In pressure fermentation unwanted by-products stay low, and the beer is carbonated at the same time.