ORIGINS

It is not yet clear whether peach flavor characteristics from hops are driven by hop variety, growing conditions, growing location, or other factors. The exact nature of the compounds responsible for coconut characteristics in beer is not yet fully understood. They most likely include gamma-undecalactone and related compounds. Fatty acids from hops and yeast may also augment the flavor, making it more closely resemble that of fresh peach. Peach flavor in beer is most likely driven by the presence of fatty acid precursors in hops, which are converted into lactones by means of chemical reactions in beer or the metabolic activities of yeast.