I’ll start this with noting that I’m over two and a half years sober at not quite 24. But the taste memory is strong in my mind and I stand by what I’m about to say.
Beer strongly tastes like bananas. This isn’t a bad thing, but it is a weird one.
And I’m not talking about that one German beer that famously tastes like bananas called Hefeweizen. I’m talking about that crap from a keg that you drank in a damp basem*nt your first weekend of undergrad that you didn’t even want to drink and was 67% foam. I’m also talking about the standard beer that your friend’s dad or your uncle snuck you way before you should have been drinking. That higher abv IPA your best friend’s brother bought you just so you could get drunk —because your state doesn’t sell liquor in grocery stores and they were the only place open— tastes a bit less like bananas I’ll be honest.
But beer tastes like bananas.
And peach pear La Croix tastes a bit like bananas and a teensy bit like very weak beer.
The first time I was inspired to look into what was causing flavor-wires to seemingly cross in my brain was while my beer-enthusiast genomic biology professor gave a whole lecture on beer yeast and reminded me of the banana flavor.
What was uncovered is that this is because of the chemical isoamyl acetate (also written as iso-amyl acetate). And with a name like that, aside from proprietary blends, it is no surprise we see “natural flavors” written on our sparkling water instead of the specifics. Isoamyl acetate is particularly common in wheat beers like Hefeweizen, but as long as it exists in the beer above the small amount of 1.4 mg per liter, odds are it is detectable in flavor. Which means I’ll probably detect it.
Isoamyl acetate is an ester, a functional designation of organic compounds and a byproduct of yeasts, known to “afford a fruity character to beer.” This particular ester is often found in fruits such as bananas and pears.
Ultimately, the most important thing discovered is that my flavor judgement wasn’t wrong and my friends who looked at me like I was crazy would be hearing this explanation the next time the topic of either beer or bananas came up.
But in some cases, the yeast produces too much isoamyl acetate during fermentation and produces a banana off-flavor. This over-production of the ester can be caused by several factors, including stressed yeast, high fermentation temperatures, and low oxygen during the fermentation process.
Isoamyl acetate is the ester responsible for the banana-flavor. Typically described as the “circus peanuts” flavor or the dominate flavor in german-style hefeweizens. How does it form in beer? This compound forms by the condensation of acetyl CoA and isoamyl alcohol during fermentation.
Have you ever had a Bavarian weissbier or hefeweizen and thought to yourself, “this beer tastes like bananas!” For those of you that have, what you are actually tasting is a nifty little organic compound called Isoamyl acetate.
The most common is iron which produces blood-like or steel flavors, though you can lose flavor stability if you get a large amount of copper or other metals into your beer. Inexpensive, porcelain coated steel pots are a common cause.
Isoamyl acetate is used to confer banana or pear flavor in foods such as circus peanuts, Juicy Fruit and pear drops. Banana oil and pear oil commonly refer to a solution of isoamyl acetate in ethanol that is used as an artificial flavor.
To sum up, if you want banana flavors in your beer to be detected by your beer drinkers, select for yeast that produces higher banana esters, brew at the higher end of your temperature range, and allow for a shorter fermentation, both primary and secondary.
Banana beer is sometimes consumed during rituals and ceremonies. A similar product called mwenge bigere is made in Uganda with only bananas and sorghum. It can also be found under the names kasiksi, nokrars, rwabitoke, urwedensiya, urwarimu and milinda kaki.
Banana flavoured liqueurs, which French producers call "crème de banane", are based on neutral alcohol (usually sugar beet) flavoured with an extract made from both a distillation and infusion of bananas, and sweetened with sugar (typically 400 to 450g/l).
From cakes and breads to muffins and cookies, sweet potatoes are a brilliant substitute for mashed banana. They add irresistible moisture, nutrition, and a delightful hint of sweetness. Using them is simple. Just mash up some cooked sweet potato and use it as a 1:1 swap for the mashed bananas in your recipe.
There is evidence that COVID can affect taste as well as smell. This loss of smell and taste may cause your favorite foods to taste and smell differently following your COVID illness. Food may taste bland, sweet, or metallic.
The two most common sulfur compounds found in beer are sulfur dioxide and hydrogen sulfide. Sulfur dioxide has the aroma of a early burning match or gunpowder, while hydrogen sulfide has the strong rotten egg or volcanic gas aroma to it.
Expected Cause: Poor quality metal pipes in the brewery, packaging (bottle caps or cans), or improperly stored grains can lead to a metallic flavor and mouthfeel. If your beer tastes like blood, pennies, or ink it has most likely absorbed extra metal.
The researchers found that a single molecule, isoamyl acetate, is responsible for the distinctive taste of artificial banana. This molecule can also be found in actual bananas. However, artificial banana flavor was created before bananas were widely available in American markets.
Formulated specifically for use in alcohol, our super strength natural flavouring is concentrated for maximum flavour. Designed by a master brewer with over 30 years' experience our flavours are perfect for use in IPA, Lager, Porters and all light and dark beer.
Most frequently, beers derive volatile phenols from yeasts or bacteria. 4-Vinyl guaiacol, known as 4VG, is a signature characteristic of Bavarian wheat beer (weizens) and many Belgian beers. Brewers manage their brewing processes and select yeasts known to produce this phenol.
Gros Michel bananas, on the other hand, are known to have high amounts of isoamyl acetate. Due to this, the taste of artificial banana flavouring is more akin to these bananas of old leading to headlines saying that our current banana flavours are based off of an “extinct” variety of bananas.
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Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.
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