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(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 in offensive levels by ''[[Brettanomyces]]'' when exposed to oxygen. Acetic acid is the precursor to ethyl acetate. Ethyl acetate is a metabolic dead-end, meaning that there is not a known pathway for breaking down ethyl acetate.
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==Major Heading==