The most striking banana flavor I ever experienced was in a freshly home brewed hefeweizen. Six weeks or so later the banana was almost undetectable. Tried many Munich heffeweizens, but never get much banana. Conventional wisdom is the banana flavors fade quickly with time, but the clove hangs around. I wish more USA brewers would use Weihenstephan yeast so that we could get a fresh Munich style with all the esters. BTW the best explanation for putting a lime wedge in the neck of an opened bottle is to keep the flys out :)
Reply
HHS
4/6/2012 04:03:13 am
I guess I hadn't thought about the banana decreasing over time but it certainly makes sense. I am not a banana flavor fan, in fact, I like slightly under ripe bananas because I prefer the green taste more.
As for fruit in a beer I prefer the old abbreviation NFL (no offing lemmon) except of course to keep the flies out!-)
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