Flocculent and nonflocculent strains ofSaccharomyces carlsbergensis(lager yeast) gave different concentrations of aromatic higher alcohols. Tryptophol levels formed by nonflocculent strains were double the concentration of the flocculent strains. Bottom-cropping strains ofS. cerevisiae(ale yeast) formedlowerlevels of these compounds than either top-cropping or nonflocculent strains. The differences were again most significant in tryptophol levels. Glucose addition to fermentations withbottom-cropping aleyeasts had the same influence on the formation of these compounds as on lager yeasts,i.e., concentration increased in direct proportion to the additional increase in glucose.