organic acids

FACTS
responsible for lowering pH during fermentation

EXAMPLES
acetic (vinegar)
butyric, isobutyric (butter)
capric, caproic, caprylic (soap, sweat, goat)
citric (tart)
formic
lactic
malic
oxalic
oleic, linoleic
propionic
pyruvic
valeric

CAUSES
wort trub
hop-staling
by-products of yeast carbohydrate metabolism 

EFFECTS
some end as fatty acids responsible for off-flavors