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  • John Palmer in his book ???How to Brew??? offers a fantastic primer on the flavors in ale yeast, but put simply, they contribute ethanol (well duh), CO2, acetaldehyde (green apple aroma), diacetyl (taste or aroma of butter or butterscotch), DMS, (sweet corn), esters (bananas, strawberries, or other fruit), phenolics (medicine, plastic, Band-Aids, smoke or cloves), fusel alcohols (reminiscent of ac
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