Cicerone Certified Beer Server Test 2025 – 400 Free Practice Questions to Pass the Exam

The flavor of banana is primarily derived from yeast during the fermentation process, particularly from the production of esters, which are compounds created when yeast ferments sugars. In certain styles of beer, especially Belgian and wheat beers, specific yeast strains can produce a significant amount of isoamyl acetate, the ester responsible for the banana aroma. This characteristic is often sought after in beers that emphasize fruity or estery notes.

In contrast, flavors like biscuit, citrus, and minty are more commonly linked to the malt, hops, or other adjuncts used in brewing rather than to the yeast itself. Biscuit flavors come from toasted or caramel malts, while citrus flavors often arise from hop varieties that impart citrus characteristics. Minty flavors can result from certain herbs or other ingredients rather than fermentation byproducts. Thus, the flavor of banana distinctly highlights the yeast's role in creating specific aroma and taste profiles in beer.