Which of the following is NOT typically associated with a hop-forward aroma?

Which of the following is NOT typically associated with a hop-forward aroma?

• A. Pine
• B. Citrus
• C. Herbal notes
• D. Banana

Answer: (D)

Hop-forward aroma comes from the hops’ own essential oils and terpenes, which give piney, citrus, and herbal notes. Pine is a classic hop character that you’ll hear about with certain hop varieties; citrus aromas come from citrus-like terpenes such as limonene and related compounds; herbal notes arise from various hop oils that can carry herbal or spicy nuances. Banana, however, is not produced by the hops themselves. Banana aromas in beer typically come from yeast fermentation, specifically ester compounds like isoamyl acetate formed during fermentation, especially at warmer temperatures. So the element that isn’t typically associated with a hop-forward aroma is the banana note.

Hop-forward aroma comes from the hops’ own essential oils and terpenes, which give piney, citrus, and herbal notes. Pine is a classic hop character that you’ll hear about with certain hop varieties; citrus aromas come from citrus-like terpenes such as limonene and related compounds; herbal notes arise from various hop oils that can carry herbal or spicy nuances. Banana, however, is not produced by the hops themselves. Banana aromas in beer typically come from yeast fermentation, specifically ester compounds like isoamyl acetate formed during fermentation, especially at warmer temperatures. So the element that isn’t typically associated with a hop-forward aroma is the banana note.