Buttery, Waxy Goat Cheese: These are the buttery flavors often characteristic of wild fermentation. The yeast produces fatty acids (especially caprylic acid) to impart these notes in the brew. It is desirable in Lambic beers and prolonged cask-aged wine. Some winemakers introduce Lacto-malic culture to induce these notes. However, using improperly stored or oxidized hops can also introduce these cheesy notes.