The Peach aroma is well-known by many, but surprisingly, less than half the people who smell it in a blind test are able to identify it correctly.
In Beer, the peach aroma develops due to the type of hops used in production and to the fermentation process. It is always a positive attribute of a beer's bouquet. This aroma is characteristic of Central-European hops and can be detected in many Belgian and German beer styles. It is present in more delicate forms in some Tripel beers, some Belgian Saisons and in some Bocks.
In White Wine, the Peach aroma can be detected very subtlety in wines produced from grapes grown in warm climates, such as Sauvignon Blanc and Chardonnay from Southern Italy, California and Australia.
Beer Aromas, available soon in English!