Home › Glossary › Beer

Beer

Q: Is Beer natural or synthetic?

. Extraction: Not a single extracted material. The beer accord is reconstructed from malty, yeasty, hoppy, and slightly bitter components..

BEVERAGES / fresh · rich · sweet

Beer

Category	BEVERAGES
Subcategory	fresh · rich · sweet
Origin
Volatility	Heart Note
Botanical	N/A — olfactory concept (beverage from Hordeum vulgare + Humulus lupulus)
Appearance	N/A — olfactory concept
Odor Strength	Medium
Producing Countries	N/A — olfactory concept
Pyramid	Heart

Yeasty, malty, bready warmth with a bitter hop edge. The smell of a pub at closing -- grain fermented past sweetness into something richer.

Scent
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Yeasty and bready at the core, with a bitter green-herbal edge from hops. A malty sweetness underneath -- not confectionery-sweet but grain-sweet, like the crust of fresh sourdough. Lighter beers lean crisp and clean; darker ales project roasted, almost coffee-like warmth. The carbonation is absent from the scent; what remains is grain, yeast, and bitterness.

Evolution over time

Immediately

Yeasty malty warmth, bitter hop edge

After a few hours

Bready grain sweetness, soft fermentative depth

After a few days

Faint warm malt residue

The Full Story

Beer is a fantasy accord in perfumery, reconstructing the aroma of fermented grain using malty, yeasty, hoppy, and slightly bitter synthetic and natural components. No beer extract is used in fragrance; the impression is built from scratch.

The beer note requires layering: a bready, yeasty warmth from lactonic and fermentative materials; a bitter green-herbal edge from hop-like compounds; and a malty sweetness from caramel and gra in-type accords. The result aims to capture the liquid and the atmosphere -- oak taps, wooden bars, the faint sweetness of spilled ale.

Beer accords appear occasionally in gourm and and novelty fragrances, and more subtly in compositions seeking a 'pub' or 'brasserie' atmosphere. The malty-warm quality can also functi on as a background texture in warm Amber and woody compositions.

This note in Première Peau. Insuline Safrine. Sample all seven extraits in the Discovery Set.

—

Related: Absinthe · Cognac · Red Wine · Rum · Sake · Wine Must

Did You Know?

Did you know?

The oldest surviving beer recipe is a Sumerian poem called the 'Hymn to Ninkasi' (circa 1800 BCE), which describes the beer-making process in verse. The Sumerians considered Ninkasi the goddess of beer.

Extraction & Chemistry

Extraction method: Not a single extracted material. The beer accord is reconstructed from malty, yeasty, hoppy, and slightly bitter components.

Molecular Formula	N/A — olfactory concept
CAS Number	N/A — fermented beverage, not a single substance
Botanical Name	N/A — olfactory concept (beverage from Hordeum vulgare + Humulus lupulus)
IFRA Status	No known restrictions
Synonyms	ale, lager, stout, porter, pilsner
Physical Properties
Odor Strength	Medium
Appearance	N/A — olfactory concept

In Perfumery

Beer functions as a fantasy heart note in gourm and, atmospheric, and novelty compositions. The accord is built from yeasty, malty, and bitter-green materials. Used to carries pub atmospheres, brasserie settings, and convivial warmth. The malty quality can subtly enwarm resinous Amber and woody compositions at trace levels.