"The best sourdoughs command the same sort of cultish reverence as the best sour beers and for years were thought to come only from a few places. San Francisco's loaves are so famous, a species is named after the city: , known for molecules like fruity isobutanol, butter-sweet acetoin, and grassy 1-hexanol."
produces lactic acid, lambic's dominant flavor note, but can also emit funkier flavors such as buttery diacetyl. . . also makes stuff like caprylic acid (goat smell) and ethyl lactate (horse-blanket smell). They're what make a farmhouse beer taste like a farm."--
*(Title: Apologies to Nirvana).