What fermentation-derived flavor commonly appears in ales but not lagers?

Fruity flavors are a hallmark of ales due to the specific yeast strains and fermentation processes used in their production. Ales are typically fermented at warmer temperatures, which allows for the production of esters. These esters are compounds formed during fermentation that impart fruity aromas and flavors, such as those reminiscent of bananas, apples, or pears.

In contrast, lagers are fermented at cooler temperatures with yeast strains that produce fewer esters. This results in a cleaner and crisper profile, highlighting more malt and hop characteristics rather than fruity notes. Thus, the presence of fruity flavors is predominantly associated with ales, while lagers tend to emphasize other profiles, primarily focusing on malt sweetness and hop bitterness.