ElDuderino
Well-Known Member
I hope I didn't reply to the following too fast:
The banana and clove are flavor notes emerging from the fermentation of the beer--thanks mainly to the wheat--which produces more phenols (the source of these notes).
from the Sierra Nevada Kellerweis post on this blog Beervana, the Blog
This seemed wrong and I responded with the following:
It is probably petty to mention, but the following is not really corect:
The banana and clove are flavor notes emerging from the fermentation of the beer--thanks mainly to the wheat--which produces more phenols (the source of these notes).
It is the yeast strain itself in combination with fermentation temperature which determines how much phenol and ester character is contributed to a beer. It would do the same with a beer made from all barley. The wheat addition leads to a lighter/drier beer and can also contributes proteins with add to the haze appropriate to the style.
Do you all agree with my response or did I just make myself look like an idiot?
The banana and clove are flavor notes emerging from the fermentation of the beer--thanks mainly to the wheat--which produces more phenols (the source of these notes).
from the Sierra Nevada Kellerweis post on this blog Beervana, the Blog
This seemed wrong and I responded with the following:
It is probably petty to mention, but the following is not really corect:
The banana and clove are flavor notes emerging from the fermentation of the beer--thanks mainly to the wheat--which produces more phenols (the source of these notes).
It is the yeast strain itself in combination with fermentation temperature which determines how much phenol and ester character is contributed to a beer. It would do the same with a beer made from all barley. The wheat addition leads to a lighter/drier beer and can also contributes proteins with add to the haze appropriate to the style.
Do you all agree with my response or did I just make myself look like an idiot?