The degradation i wrote earlier takes place in beer that is naturally conditioned & carbonated - no cold crushing, no forced carbonation, natural contitioning with the same yeast that fermented beer. Some of my fellow brewers do not confirm such degradation, while others see the same effect in theirs, i don't know why that difference. Anyway, we had 2 competitions here in 2010 where one of categories was weissbier, both was won by beers that was very young, not older than 4 weeks.
I saw this in all my weissbiers (underpitched + hot fermented @68F):
- 1 week, overly banana flavor covers all other flavors & aromas, the aroma is like bucket of fresh bananas
- 2 weeks, clove & banana starts to balance, but still all these aromas are very strong
- 6 weeks, banana begins to fade
- 8 weeks, tart flavor dominates banana
- 10 weeks, tart flavor slightly fades, light banana and clove is present (at this point the beer resembles most of German "hefe weissbier hell")
For me, it's best to drink weissbiers when young, 2-8 weeks after bottling, but YMMV.
Nobody expects Spanish infection!