The classic German Hefeweizen strain. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.
Temperature: 18-24°C (65-75°F)
Fermentation Rate: Medium
Beer Types: All the weizens
Alcohol Tolerance: Medium-High
Flavour Description: Banana, Baking Spice