I’m wondering how the various yeasts create flavor?
I know yeast gives off co2 and ETOH. If one filters their beer and only those two organic compounds are leftover, how is yeast-flavor created.
Could it be the yeast are genetically engineered to give off other organic compounds that yield flavors?
Individual yeast strains produce differing types and amounts of metabolic byproducts, which when taken in combination leave a signature stamp on beer flavor.
Three major groups of metabolic byproducts yeast produce that are responsible for a variety of different flavors in beer are esters, phenols, and diacetyl.
There are many other chemical compounds that fall under these three byproduct groupings.