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The New IPA: Ch. 6

 Chapter 6 is about Esters and Fusel Alcohols. Here we go mf'er ...


The most important esters are ethyl acetate (fruity, solvent-like), isoamyl acetate (banana), isobutyl acetate (pineapple), ethyl caproate and ethyl caprylate (sour apple), and phenyl ethel acetate (flowery). 

The most often occurring fusel alcohols are propanol, isobutanol, active amyl alcohol, and isoamyl alcohol.

Typically ale yeasts produce more esters and fusel alcohols than lager strains.

The hotter you ferment at, generally, the more esters will be produced. Yeast nutrient additions can also increase esters and fusels. 

Higher gravity fermentations result in increased esters and fusel alcohol rates.


At this point in the book, I found this to be the least important chapter to my homebrewing journey. Though I know its worth will be proven when I produce estery beers and wonder why!



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Location: 1 Museum Ct, Buffalo, NY 14216, USA

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