Cicerone Certified Beer Server Practice Exam

The fruit flavor most commonly associated with yeast fermentation and that may be present in some beers is apple. This is primarily due to the esters produced by yeast during the fermentation process. Esters are aromatic compounds formed when yeast ferments sugars, and they can impart fruity flavors to the beer. In particular, the esters produced by certain yeast strains, such as those used in ales, can resemble the flavor profile of apples. This is especially evident in styles like Belgian ales or some wheat beers, where the yeast contributes noticeable fruity characteristics, including apple. Other fruits like peach, strawberry, and cherry can indeed be present in various beers, typically added during brewing or fermentation, but they are not as directly linked to the fermentation process itself as apple. Therefore, apple stands out as the fruit flavor most commonly associated with this process.