Page "Alcohol" Paragraph 8

Two other alcohols whose uses are relatively widespread ( though not so much as those of methanol and ethanol ) are propanol and butanol.

Like ethanol, they can be produced by fermentation processes.

( However, the fermenting agent is a bacterium, Clostridium acetobutylicum, that feeds on cellulose, not sugars like the Saccharomyces yeast that produces ethanol.

) Saccharomyces yeast are known to produce these higher alcohols at temperatures above.

These alcohols are called fusel alcohols or fusel oils in brewing and tend to have a spicy or peppery flavor.

They are considered a fault in most styles of beer .< ref > Beer Style Guidelines, < http :// www. bjcp. org / 2008styles / catdex. php ></ ref >