From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: re: yeast odors
Date: 1989-08-11 14:39:39 GMT

Each yeast strain works through slightly different pathways and
produces differing sets of by products. I am convinced that the yeast
strain in use can make at least as significant a contribution to flavor
and aroma as the raw materials.

During fermentation, and especially a vigorous one, lots of these by
products are blown off. This is often considered to be a good thing.
Often lager beers end up with a sulfury aroma. Ales almost never have
this. I attribute this to the cold fermenatation that a lager
undergoes not being vigorous enough to blow off the sulfur compounds.
American lagers, which don't (usually) have this character, are often
fermented at the warm end of the lager range (low 50s).

--Darryl Richman

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