I've experienced it most not due to infection, but due to high fermentation temps.
CHARACTERISTICS: An acetone-like, laquer-thinner-like, pungent, acrid aroma which is followed up by a harsh, burning sensation on the tongue and possibly the back of the throat.
CHEMISTRY: Ethyl acetate in larger quantities (>33 ppm) is the primary cause, either by wild yeast or the yeast strain used. Other compounds may also be present.
HIGH LEVELS DUE TO PROCESS: Wild yeast contamination due to poor sanitation; high fermentation temperature; non-food grade plastic equipment in contact with the beer; open fermenter, especially after high kraeusen subsides; excessive oxygenation of the wort before pitching; oxygen in secondary fermenter.
LOW LEVELS DUE TO PROCESS: Good sanitization of equipment; only food-grade plastic used; cooler fermentation temperatures; proper wort oxygenation; closed fermenter.