What Chemicals Does Beer Release? The Science of Flavor
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4 min read
The aroma and taste of beer, from fruity ales to crisp lagers, result from hundreds of chemical compounds released during fermentation and brewing. While many people believe beer's flavor comes solely from its main ingredients—water, malt, hops, and yeast—it's the chemical byproducts of yeast metabolism and ingredient interactions that define its unique character. This exploration will delve into the science behind the most impactful chemicals that beer releases, shaping its complex profile.
