Be sure to check out Part One of this educational series by clicking here!
D is for Diacetyl:
Diacetyl: It's often a homebrewer's most stubborn enemy. You know you have a "diacetyl bomb" on your hands when your beer tastes like buttered popcorn and has a slick, oily texture. Its creation is unavoidable, as it is a natural byproduct of the brewing process. However, when it comes to the finished product, diacetyl is highly undesirable for most beer styles. Warmer fermentation temperatures will help to get rid of diacetyl, which why it is it is more acceptable for lagers to show hints of this chemical-- lagers ferment at lower temperatures than ales (for the difference between lagers and ales, see -my article on "How to Talk Anout Beer 101"). Homebrewers and beer judges often practice detecting diacetyl by spiking beer with imitation butter.
E is for Ester:
The fruity flavors found in some beers don't come from fruit juice infusion. Instead, they come from esters, yeast-derived flavor compounds created during fermentation. While esters are hallmarks of many Belgian beer styles such as Witbiers and Hefeweizens, they are not suitable for "cleaner" tasting beers, like Pilsners. Brewers help control ester production by carefully choosing the yeast strain they want to work with. Ester production is catalyzed by an enzyme called acetate transferase, or AAT. The more AAT a yeast has, the more fruit-filled the beer it's used to create is bound to taste. Ester production is also increased by higher fermentation temperatures, which is another reason why they are not usually detected in lagers.
F is for Fermentation:
We all know alcohol is produced through fermentation, but few of us have a good grasp on just what fermentation involves. Fermentation requires just two ingredients: yeast and sugar. When yeast is added to the mash, a concoction created by boiling germinated grain, beer begins to ferment. Yeast eats the natural sugars found in the mash, and converts them into carbon dioxide and alcohol.
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