Abstract
Beer styles differ strongly in fermentation-derived aroma fingerprints because yeast metabolism, microbial activity, temperature, wort composition, and maturation conditions shape volatile compound profiles. This study examines aroma fingerprints for differentiating ale, lager, and sour beer styles. Representative fermentations were monitored for esters, higher alcohols, phenolic compounds, organic acids, aldehydes, sulfur compounds, ethanol concentration, pH, attenuation, and sensory descriptors. The results show that ale samples were characterized by stronger fruity ester intensity and moderate higher alcohol expression. Lager samples showed cleaner profiles with lower ester concentration and reduced sulfur notes after maturation. Sour beers were distinguished by organic acid development, mixed-culture aroma complexity, and higher acidity. Multivariable aroma profiling improved style differentiation beyond basic alcohol or bitterness measurements. The study demonstrates that fermentation-derived aroma fingerprints can support product classification, quality control, and style authentication. Overall, aroma profiling provides a practical analytical route for comparing beer styles.