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This describes an aroma and taste similar to turpentine or acetone that is often accompanied by a burning sensation in the back of the mouth. It is due to high concentrations of ethyl acetate and other esters, as well as fusel alcohols. Possible sources include underpitching and fermenting on the trub, especially at elevated temperatures. Contamination by wild yeast may produce elevated levels of both esters and fusel alcohols. Solvent-like notes are generally undesirable, but perceptible levels may be encountered in old ales such as Theakstons Old Peculier.
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