Erroneous
Well-Known Member
My wife and I recently went to a beer festival where we got to try 24 kinds of craft brews. About 4 or 5 of them had mild to strong banana flavors, and we both agreed that we hated that flavor.
From the searching I've done, the banana flavors come from certain esters produced by the yeast. Are there hops that produce this as well? It sounds like this is normally a characteristic of some German strains of yeast, and is perpetuated by higher than normal fermentation temperatures. Is that something to worry about only in fermentation or also in bulk ageing? Are these strains of yeast guaranteed to get that banana flavor even under well regulated conditions? Also, is it possible that it is more a symptom of over-fluctuating temperature instead of or in addition to higher temp?
Just trying to find out what steps to take to avoid this flavor in my beers. I understand some people find it desirable, but I do not.
From the searching I've done, the banana flavors come from certain esters produced by the yeast. Are there hops that produce this as well? It sounds like this is normally a characteristic of some German strains of yeast, and is perpetuated by higher than normal fermentation temperatures. Is that something to worry about only in fermentation or also in bulk ageing? Are these strains of yeast guaranteed to get that banana flavor even under well regulated conditions? Also, is it possible that it is more a symptom of over-fluctuating temperature instead of or in addition to higher temp?
Just trying to find out what steps to take to avoid this flavor in my beers. I understand some people find it desirable, but I do not.