How to Taste – Estery Flavours

Estery Flavours

Ester type flavours are a range of fruity, sugary and sweet flavours that occur in many beer types as a normal part of the brewing process. This normally isn’t a problem but when the flavour is over powering it becomes an off flavour. Sometimes the flavour is just strong enough to interfere with the brand profile of the beer depending on the brewer.

Examples of ester flavours are:

  • Isoamyl Acetate
  • Ethyl Acetate
  • Ethyl Hexanoate
  • Ethyl Butyrate

Tasting For Ester Flavours

To taste for estery type flavours cover the top of the glass with your hand and swirl to release the flavour. Remove your hand and take a single long sniff. An ester flavour will present a fruity or pear drop like flavour and can be quite noticeable.

What Does the Flavour Indicate?

Ester flavours are produced mainly by yeasts during fermentation but can also be indicative of brew house hygiene in some cases.

If there is more ester like flavour than expected in the beer it may mean there is a problem during fermentation and needs to be corrected.

If the flavour is weaker than you expected it may have an impact on your brand profile.