Post #122603 by Gigantalope on Fri, Oct 29, 2004 7:03 PM

I am a recognized beer judge...sounds fun, but it's tests, arguing, evaluating crap... work. (lengthy critiques trying to keep enthusiastic brewers upbeat, but kicking them in the ass for the bilge I'm forced to drink and smell)

The Banana you are is one of two things. The molecular chains that make banana smell like banana can be reproduced during fermentation. Sometimes it's on purpose, sometimes not. (Other tropical fruit, and spices can be reproduced too, clove being the most common) One screw up...and it can go from Banana to Butterscotch, creamed corn, or bandaids...such is the nature of fermentation

Typically it's the result of esters formed in warmly fermented ales, and is often more exagerated with the presence of wheat.(My favorite Cnadian Brewer ferments at an unheard of 94 degrees f)

Unga Bunga hit the nail on the head with the Belgian Lambics...they're magic. Incredibly complex, and the sweet of the simple sweet ale is ballance with the acid of fruit rather than hops. (This also can be achived with Meads.)Tru lambic are from a tiny area where the organisms in the are are perfect for brewing. it's an area about 12 sq miles...

There are some Brewers in Canada and a few in the US making these sorts of beers...it's an expencive risk to try to recreate, and sell to a public of Bud drinkers.

The lambic brewerys in Belgium are filty, usually leaky barns, and the beer actually ferments in open vats with spiders and dust around. (so the spontanious yeast can create the ale)

To actually add a banana to fermenting beer would most likely be bad, but possibly nasuiating (But it wouldn't actually kill you)

Bananas are quite starchy. If you wanted to use the starch converted to a sugar, it would have no charachteristics of banana left. If you added it at the end of fermentation it would cloud your beer but worse yet there is a chance of forced fermentation of starch...the result if this can be buteric acid.

Buteric acid is the most fucking horrible thing on earth (next to mimes) and is what is used to make natural gas smell.
Adding banana juice to beer just before you drink it might be good...like the Irish having chandy's before church...

Fruit extracts can be purchased, and mostly are horrible...but best if added after fermentation, before kegging or bottleing.

I don't have any idea what you guys like about the Tahitian beer...please describe what is pleasing about it? I didn't find it much different than a typical Mexican beer.

If any of you can find a style called Saisson or "Belgian Farm House ale" (DuPont is the most common one around here) please try it and let me know what you think.