High-Gravity Brewing: Production of High Levels of Ethanol without Excessive Concentrations of Esters and Fusel Alcohols

The influence of nutritional supplementation and the degree of anaerobiosis on the production of esters and fusel alcohols in very high gravity brewing was examined. Although fermentation in semianaerobic conditions led to a drastic reduction in ester production, acceptable ester levels were found under anaerobic conditions where worts were supplemented with lipids and assimilable nitrogen. Such fermentations were rapid, and resultant beers may be organoleptically acceptable to the consumer.