Thanks to The University of Alabama at Birmingham (UAB) Magazine I know more about where the flavors from beer and coffee come from! Apparently there's this thing called "zymurgy" (which is a fancy way of saying fermentation) that determines whether or not beer is tasty. If you don't let it ferment long enough then acetaldehyde creeps in and makes it takes like Granny Apples or worse...damp paper thanks 2-transnonenal. Ester can play a big role in determining the fruity taste in certain ales as well. I found this post because Tracy Hamilton, Ph. D., associate professor in the Department of Chemistry decided to start brewing his own beer! Once a friend of his started roasting his own coffee beans, Hamilton got even more excited about the cultivating, roasting, and brewing processes of coffee. Hamilton eventually decided to give speeches about the wonders of coffee around Birmingham, Alabama for the American Chemical Society (ACS).
The dreaded Granny Apple test beer drinkers fear far and wide (unless you're into that).
Who knew that damp paper looked so skeletal?
This is beer in the fermentation process.
These are women in Vietnam cultivating coffee.
This is just for giggles.
Source: http://www.uab.edu/uabmagazine/2014/august/liquid-chemistry
This is a cool post on beer and Coffee. It is very interesting to think go the two in this way.
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