Abstract
The fusel oils of top fermentation beers consist principally of isoamyl, active amyl and isobutyl alcohols. The amounts of fusel oils in 63 beers of varied type, including many commercial products, were estimated using a modification of the Komarowsky reaction. In general the top fermentation beers (39–232 p.p.m.) contained more fusel oil than lager beers (45–53 p.p.m.) while those brewed by the Yorkshire stone square system contained less (39–113 p.p.m.) than those produced by the skimming method (44–232 p.p.m.). Beers brewed with continuous fermentation did not differ significantly from those produced traditionally, so long as comparable materials were used. There was no general correlation between fusel oil content and original gravity.
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