Cicerone Certified Beer Server Practice Exam

Which of the following is primarily a yeast-derived flavor in beer?

1. Esters

2. Hops

3. Malt

4. Sugars

The correct answer is: Esters

Esters are indeed primarily a yeast-derived flavor in beer. During the fermentation process, yeast converts sugars into alcohol and carbon dioxide while also producing various compounds, including esters. These esters contribute fruity and floral aromas and flavors to the beer, which can vary significantly depending on the yeast strain used and fermentation conditions. In contrast, hops are responsible for bitterness, aroma, and flavor that contributes to the overall profile of the beer but are not derived from yeast. Malt contributes sweetness, body, and various flavors based on the type of grains used, but it is not a yeast product either. Sugars, while essential as a fermentable ingredient, are not flavors themselves; they are the raw materials that yeast converts into alcohol and carbon dioxide. Thus, esters stand out as the correct answer because they are directly linked to yeast activity during fermentation.