Cicerone Certified Beer Server Practice Exam

The correct answer is ale, as ales are known for their fruity esters that result from the fermentation process. The top-fermenting yeast used in ales, such as Saccharomyces cerevisiae, tends to produce more esters and phenols during fermentation at warmer temperatures compared to the bottom-fermenting yeast used in lagers. This can lead to a wide range of fruity flavors, which can include notes of apple, pear, banana, and other fruits, depending on the specific yeast strain and fermentation conditions.

In contrast, lagers typically emphasize a clean and crisp taste with fewer fruity esters due to their fermentation process at lower temperatures, which suppresses ester formation. Stouts and porters, while they may have some complex flavors, generally do not focus on fruity estery characteristics; they are primarily recognized for their roasted malt flavors and aromas instead. Therefore, among the beer styles listed, ales are the ones that typically display a fruity estery character.