Beer Flavour Chemistry

🍺 Beer Flavour Chemistry

What shapes beer’s flavour beyond malt and hops?

This graphic breaks down the key chemistry:

• 🌾 Malt → Maillard products like maltol and furfural give biscuit, caramel and roast
• 🍐 Yeast → Esters and phenols add fruit and spice, from banana to clove
• 🍊 Hops → Iso-alpha acids for bitterness, terpenes like linalool and myrcene for citrus and pine
• 🪵 Oxygen → Drives staling via compounds like trans-2-nonenal
• 🫧 Carbonation → Lifts aroma and sharpens mouthfeel

Perfect for brewing educators, beer training and fermentation sessions.

📌 High-res PNG included

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