Technical Compounds

All spice, cinnamon, nutmeg, general spiciness

Bitter almonds, marzipan

Smoke

Fresh Oak, coconut

Bread/Toast/Butterscotch/Caramel; Acrid in very high concentrations

Red Apple, aniseed

Cherry

Raspberry

Red currant

Pear or melon

cherry soda, cherry flavoring

Lavender, Earl Grey Tea (ester)

Grassy

citrus orange, floral, blueberry, rosewood

Piney, spicy

Spicy, ginger beer

onion, garlic

passionfruit, gooseberry, guava (thiol)

Grapefruit (thiol)

green apple, apricot

Floral, roses

woody, cedar, cigar box, black pepper

Pine Resin, woody (from hops)

floral, lime, lemongrass, insect repellent (from hops)

woody, damp wood, decaying leaves (from hops)

honeydew melon, cantaloupe (from hops)

Orange juice (from hops)

Peach (from hops)

Honey

sherry (malt shift)

Smoke

Green Pepper (oxidation of coffee)

waxy, candle wax, wax crayons, goaty (autolysis)

baby vomit, putrid, rancid cheese (infection)

Malty, Biscuty, malt dust (found in almost every beer)

Burnt coffee (from dark malt)

Dark Chocolate, cocoa nibs (from dark malt)

Brown Sugar, Madeira wine, curry leaves (maillard reaction)

Aniseed, Fennel