- I was going to ask if this was produced by the yeast or if it was a
product of acetic acid reacting with another ether compound during
the boil, however I looked on the internet first and found an
interesting article showing yeast production of various compounds and
their flavor thresholds.
Interesting article on low calorie beer.
It is easy to misintrepret the data to believe that dark beer has
lower levels of many byproducts than other beer. I believe it was
yeast strain related since the later chart indicates that the
differnt batches were all fermented with different yeast.