Esters (Isoamyl Acetate) / Fruity
Bubblegum, butter, candy (e.g., Artificial fruit, bubblegum, Circus Peanuts, Froot Loops™, Juicy Fruit™ gum, pear drops, Trix™ cereal), cream, citrusy (e.g., lemon, lime, orange, tangerine), floral (e.g., feijoa, flowery, geranium, jasmine, lavender, perfumy, rose, ylang-ylang), herbal (e.g., pine, sage), honey, plant-like (e.g., “green,” green banana, new-mown hay, parsnip, waxy), soft fruit (e.g., grape, raspberry, strawberry), spicy (e.g., aniseed, cinnamon, wintergreen, liniment), tree fruit (e.g., apple, apricot, cherry, peach, pear), tropical fruit (e.g., banana, canned pineapple, coconut, mango, papaya, passion fruit, pineapple, “tutti-frutti”), “sweet” (aroma only) and/or vinous (e.g., wine-like, rum, sherry). Bitter, solventy or glue-like in very high concentrations.
Typical Origins: Yeast
Beer Flavor Wheel Number:
Esters formed in beer are aromatic compounds identified as fruity and estery at high levels. At lower levels, esters become part of the overall flavor Profile. Esters are highly aromatic and the aroma is sometimes described as bananalike or grapefruity.
Esters are developed in different ways. Some yeast strains produce more esters than others, and lower pitching rates produce more esters.
Esters are expected low to medium concentrations in American ales and hybrid styles. They can be present in low to high concentrations in Belgian, English & German Ales. Younger, fresher ales will have higher ester concentrations. German wheat and rye beers are noted for isoamyl acetate (banana) esters. Belgian ales often have for bubblegum, tutti-frutti, pineapple & “tropical fruit” notes.