Banana Split

Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum.  The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish.

Flocculation: Low

Attenuation: 73-77%

Temperature: 17-24°C

Beer Styles: Hefeweissen

Comparative Strains: Bavarian Wheat