Update:
I'm drinking this now, and it's not bad. This is a forgiving hobby.
The mouth feel is ok, it could be better. It's has a definite banana hit to the nose, especially when it's cold, and very little aroma or bittering hops presence. Just enough to keep it from tasting like a cream soda.
I'm ok with the hops and the banana armoa is actually something I was shooting for.
This is something I brewed for game night with the guys. In researching the yeast I used it seemed like it had a spectrum, throwing more cloves when fermented cooler and more banana when fermented warmer. A few of the guys I play with can't STAND nutmeg, and clove seemed a little too close to nutmeg for my comfort, so the ambient fermentation temps were at 66. And I got what I wanted, when I checked it a few days after the primary it had a HUGE banana presence, so I let it sit for a few extra weeks before bottling. I know this is not what you're supposed to do to a wheat, but I didn't want banana bread beer. The banana has mellowed and fallen to the back ground with aging and the over all flavor profile, while not ideal, is pleasant and drinkable.
It's interesting because I typically serve beers around 40-45 degrees F, and as this beer warms up the sweet malty aspects of the flavor fall to the back ground and there are more complex bitter related flavors that come forward. It's not just bittering hops, it is really interesting and kind of multi-layered. It's tasty! But I'm biased
Anyway, thought you'd like to know. I'll definitely try to incorporate some of these suggestions into the next batch.
Thanks again gang!
Linear Mode
