(In progress) First, define '''Ethyl acetate'''is considered an off-flavor in sour beer in high amounts. In low amounts, it can add a fruity and pineapple ester to beer. Ethyl acetate has a high flavor threshold and is the most abundant ester in all types of beers. Ethyl acetate can be produced to offensive levels by ''Brettanomyces'' when exposed to oxygen. Acetic acid is the presursor to ethyl acetate.
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