Originally Posted by HasstheBoss
Could anyone tell me what defines a "bavarian" or "blonde" style of beer? To me, they have similar tastes that I find to be a bit on the stanky & thick side of things, even when it's a lighter beer. The taste reminds of bananas, but not in a good fruity way, more of a decomposing way. I'm not a fan, so I'm trying to find out what I should avoid in my future 5 gallon batches. I just brewed a Honey Hefeweizen (northern brewer Extract kit) and it too has this strong taste that I'm not a fan of. The beer is fine, but it's just not what I'm looking for in the future. Some people seem to love it, but it's not for me.
I would consider New Belgium's "Tripel" as being right on the borderline of this taste that I don't like. I don't think I've found a "blonde" beer besides Pete's Wicked Strawberry Blonde that I like, and that's a bad example because the strawberry sweetness overpowers the stankness.
Are there specific processes or ingredients that give beers this "bavarian "flavor?
thanks in advance
+1 on Oldsock.
Some people like the crispness of wheat beers, but dislike banana/clove essence. Bavarian beers, mainly the wheat versions, center on these esters/phenols. American wheats are quite different and have a very nuetral finish and try to have zero esters/phenols like the bavarian versions and more of a citrus or crisp profile.
To avoid esters like those found in bavarian beers, ferment at lower temps and use American Ale yeasts or American Wheat yeasts if producing a wheat beer.
Blonde is just a very simple Pale Ale. Edworts has a nice recipe - Haus Pale Ale I think that will fit this style. Cream of Three Crops is another.
Brew a low SRM beer with a modest to low SG, and very little hop aroma or flavor. Use an American Yeast and you will good to go.
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
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