Cicerone Certified Beer Server Practice Exam

Which flavor is primarily derived from yeast?

1. Honey

2. Banana

3. Apple

4. Citrus

The correct answer is: Apple

The flavor primarily derived from yeast is banana. In brewing, certain yeast strains, particularly those used in Belgian and Hefeweizen styles, produce esters and phenols during fermentation. Among these compounds, isoamyl acetate is a key ester responsible for the banana flavor. This characteristic is often sought after in specific beer styles, contributing to their distinctive flavor profiles. The other choices present flavors that arise from different sources. Honey is derived from the nectar of flowers, while apple and citrus flavors typically come from the addition of fruit or other adjuncts rather than from the yeast itself. Understanding the role of yeast in flavor development is essential in brewing, as it directly influences the aromatic and flavor complexities in a wide range of beer styles.