Beer cellar science: Esters (Part 2)
By jason on Aug 22, 2007 in Cellaring Science, Featured
If you haven’t already, check out the first half of this article, Beer cellar science: Esters (part 1)
Ironically, bottle-conditioned brews can actually lose these flavors faster then your average mass-produced beer. This is because the yeast in bottle-conditioned beers release enzymes as the yeast start to degrade. These enzymes (esterases) will hasten the ester breakdown in your beer. Mass produced beers are typically pasteurized, which seems to inactivate these enzymes and preserve the ester flavor for a little longer.
Fortunately, it’s not all bad news for esters and the aging process. Some esters are formed in the beer as it ages as a result of interactions between the alcohol and acids in the brew. How many and what kinds of esters will form are dependent on many factors, including the pH of the beer, the storage temperature, and the style of beer you’re aging. This is one reason you don’t want to cellar your beer too cold, as you’ll be cutting down on some of the favorable reactions that could be taking place in your brew.
Some flavors you might see develop over time are cinnamon (from ethyl cinnamate), pineapple, apple, and wine flavors (these from several different butyrate forms). Probably the most commonly formed ester in your aged beer will be ethyl lactate, which can lend flavors of cream, butter, and coconut. Tasters will sometimes report beers that seem to get deliciously creamy with age, and you can bet they’re tasting ethyl lactate!
I’ll have more on esters later, but that’s enough for now. I hope you enjoyed my little essay, and enjoy your esters! (I just know there’s a dirty joke in there somewhere but I can’t think of it right now!)
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