{"id":114881,"date":"2025-11-05T10:29:31","date_gmt":"2025-11-05T17:29:31","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=114881"},"modified":"2025-11-25T15:15:20","modified_gmt":"2025-11-25T22:15:20","slug":"unpeeling-bananas-appeal-in-beer","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/full-pour\/unpeeling-bananas-appeal-in-beer","title":{"rendered":"Unpeeling Banana’s Appeal in Beer"},"content":{"rendered":"

When DankHouse Brewing<\/a> received an invite to pour beer at the Juicy Brews IPA festival, co-founder Josh Lange knew he\u2019d bring Banana Peel\u2019d, a hazy IPA flavored with banana pur\u00e9e. \u201cIt was one of our most popular beers,\u201d says Lange, who opened DankHouse in Newark, Ohio, in 2017 with his wife, Heather.<\/p>\n

Several days before shipping beers to Juicy Brews, slated for February 2020 in Pittsburgh, the couple were dissatisfied with the banana taste. We were like, \u2018What can we do to get more banana flavor?\u2019\u201d Josh recalls.<\/p>\n

Bulk aseptic banana pur\u00e9e couldn\u2019t be shipped in time, so the couple blended store-bought bananas. The oxidation lent an unappetizing brown tint. Dried banana chips also flopped. Then a discovery: Their favored pur\u00e9e was basically just Gerber banana baby food. The couple hit every grocery store in Newark, about 40 miles east of Columbus, to buy banana baby food for a \u201cscooping party,\u201d Lange says, to amplify the beer\u2019s banana flavor. At the festival, DankHouse served beer a few booths from The Alchemist<\/a>. \u201cThey\u2019re pouring Heady Topper, and we\u2019re laughing at ourselves with banana baby food IPA,\u201d Lange says.<\/p>\n

Bananas are interlinked with beer, from the yeast-supplied scent of German hefeweizens to pur\u00e9e-packed pastry stouts evoking a banana-split sundae<\/a>. Achieving an intense banana aroma isn\u2019t always easy, requiring brewers to stress out yeast strains, seek out dried bananas from Southeast Asia, and receive special federal approval. Until late last year<\/a>, the Alcohol and Tobacco Tax and Trade Bureau (TTB) required breweries to submit formula exemptions to brew with bananas because they were not considered a traditional brewing ingredient like malts or hops.<\/p>\n

Why are brewers so, well, bananas over the fruit? Let\u2019s unpeel the appeal.<\/p>\n

Eau de Bananas<\/strong><\/h2>\n

A century ago, Americans ate a different banana. The thick-peeled, densely bunched cultivar Gros Michel<\/a>, or Big Mike, once dominated the market. It contained high levels of isoamyl acetate, a fruity ester <\/a>that provides bananas with their signature flavor. By the 1950s, a fungal outbreak decimated Gros Michel, which gave way to Cavendish bananas<\/a> sold far and wide. The Cavendish variety contains lower levels of isoamyl acetate, creating a disconnect for fans of candies such as Runts or Laffy Taffy; they\u2019re flavored with artificial banana flavorings heavy on isoamyl acetate.<\/a><\/p>\n

\n
\"\"<\/figure>\n<\/div>\n

All beers contain isoamyl acetate\u2014Coors Banquet<\/a>, in particular, has a noticeable banana element<\/a> that develops during its cold fermentation\u2014and too much is deemed an off flavor. \u201cBanana in your beer sometimes means that you\u2019ve screwed something up,\u201d Lange says. Yet banana is a German hefeweizen\u2019s signature scent that straddles a fragrant line between real and fake. \u201cIf you opened up a banana, it wouldn\u2019t smell like hefeweizen,\u201d says Derek Goodman, head brewer at Westbound & Down Brewing<\/a>, which operates four Colorado locations. \u201cIf you crunch up banana Runts<\/a>, that\u2019s what a hefeweizen smells like.\u201d<\/p>\n

Goodman\u2019s favorite, and most challenging, beer to make is the hefeweizen Don\u2019t Hassle the Hef<\/a>,<\/a> which earned a silver medal at 2024\u2019s Great American Beer Festival. To coax out big aromas of bananas and oranges, Goodman pitches one-third the recommended amount of yeast and minimizes available oxygen. \u201cThere\u2019s too much wort for the yeast, but it gets greedy and tries to rapidly reproduce to catch up and make up for its lack of oxygen,\u201d Goodman says. \u201cThat\u2019s what produces these fruity esters.\u201d<\/p>\n

At Wallenpaupack Brewing<\/a> in Hawley, Pa., flagship Hawley Hefeweizen<\/a> is sometimes ordered according to its signature flavor. \u201cPeople ask for the banana beer, or they tell us that they can really taste the bananas in it,\u201d says Logan Ackerley, head brewer.<\/p>\n

Maybe we\u2019re entering a banana moment? Over the last few years, Jeff Mello, founder of Nashville yeast suppliers Bootleg Biology<\/a> and Spot Yeast<\/a>, has seen increasing interest in hefeweizen yeast. It\u2019s now the second best-selling strain for Spot Yeast, trailing only the hazy IPA yeast. \u201cI can\u2019t keep it in stock,\u201d says Mello, who points me to the late-August Banana Brunch<\/a> at Nashville\u2019s Fait La Force Brewing<\/a>. The stars: ice cream and hefeweizen.<\/p>\n

Stouts Go Wild Over Dried Thai Bananas<\/strong><\/h2>\n

Today\u2019s beer customers seek dynamic flavors. Even super-stressed hefeweizen yeast can only supply so much isoamyl acetate. Seeking intense banana experiences, breweries are buying bulk pur\u00e9ed bananas to channel desserts.<\/p>\n

WeldWerks Brewing<\/a> in Greeley, Colo., makes beers such as Chocolate Banana Pudding Stout<\/a>, while Crooked Hammock Brewery<\/a> of Lewes, Del., plays on chocolate-dipped bananas in the cheekily named Banana Hammock<\/a>, a Belgian-style quadrupel with cocoa nibs and bananas. \u201cIt\u2019s a no-brainer combination,\u201d Crooked Hammock director of brewing operations Larry Horwitz says. \u201cThe fruit\u2019s aromas accentuate the sweetness and fullness of the beer.\u201d To make the 15% ABV wintertime warmer, Horwitz feeds the beer sugary banana pure\u00e9 once primary fermentation has finished to prevent the yeast\u2019s \u201cCheetos dilemma\u201d of favoring junk food over healthy food. Imagine reclining on a couch, bagged crunchy snacks on your stomach, salad in the kitchen. \u201cDo you really want to get up and walk in the kitchen?\u201d Horwitz says, laughing. \u201cYeast shut down when they get tons of simple sugar.\u201d<\/p>\n

\"\"<\/figure>\n

Adding bananas during fermentation can produce excess sulfur and off flavors, says Nick Pancham\u00e9, president of HOMES Brewery<\/a> in Ann Arbor, Mich. He adds banana pur\u00e9e post-fermentation to beers and Smooj hard smoothies<\/a> to add residual sweetness and boost body. The thicker texture of banana-infused anything<\/em> can be divisive. \u201cThere\u2019s a subset of people who really do hate it,\u201d Pancham\u00e9 says. The runaround is a not-so-secret ingredient: dried wild Thai banana.<\/p>\n

\n
\"\"<\/figure>\n<\/div>\n

Around 12 years ago, Rare Tea Cellar<\/a> CEO and president Rodrick Markus began importing the \u201cGrand Cru of bananas,\u201d as he calls it. As with every ingredient, he doused the fructose-rich dried banana with hot water to assess its usefulness in syrups, spirits, and beer. \u201cIt\u2019s this perfect way of infusing banana flavor,\u201d says Markus, who is based in Chicago. Around 99 percent of his Thai bananas go into granola. But in 2019, as pastry stouts gained traction, craft breweries such as Other Half<\/a> and Evil Twin<\/a> championed infusing imperial stouts with wild Thai bananas. It imparted concentrated banana flavor without altering the body or creating fermentation flaws. \u201cWe call it the ingredient that kept us alive during Covid,\u201d says Markus, who typically has a deep roster of restaurant clients. \u201cWhen we went down to one wholesale order in Chicago, we were still selling about 1,000 pounds of the banana weekly.\u201d<\/p>\n

Matt Tarpey buys wild Thai bananas in bulk for the imperial stouts and barleywines at The Veil Brewing<\/a> in Richmond, Va. \u201cIf you really want that crazy banana character, you need more than 10 pounds per barrel,\u201d says Tarpey, head brewer and cofounder. At the current price of $50 per pound\u2014and likely higher, given the current 35% tariffs on Thailand\u2014\u201cit gets really expensive really quick.\u201d Profit margins are skinny on extravagant barrel-aged imperial stouts such as Sky Summoner, which is conditioned on vanilla beans, toasted coconut, and Thai banana. \u201cWe\u2019re not losing money on them, but they\u2019re not a huge moneymaker for us,\u201d Tarpey says. \u201cIt\u2019s a labor of love.\u201d<\/p>\n

At Crooked Hammock, Horwitz and the brewing team used to hand peel, macerate, and then blend bananas to make Banana Hammock. Now the brewery sources bulk banana pur\u00e9e and juice, but Horwitz can\u2019t resist adding a few whole bananas to the brew kettle. Says Horwitz, \u201cIt just feels right to peel a banana and throw it in there.\u201d<\/p>\n

One thing is certain: There sure are a bunch of different ways to bring bananas into beer.<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

From the yeast-supplied scent of German hefeweizens to pastry stouts evoking a banana-split sundae, brewers are, well, bananas over bananas.<\/p>\n","protected":false},"author":7582,"featured_media":114886,"sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"77757,91446,51934,71422,99101,40142","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[4812],"tags":[],"class_list":["post-114881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-full-pour"],"acf":[],"yoast_head":"\nUnpeeling Banana's Appeal in Beer - CraftBeer.com<\/title>\n<meta name=\"description\" content=\"From the yeast-supplied scent of German hefeweizens to pastry stouts evoking a banana-split sundae, brewers are, well, bananas over bananas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.craftbeer.com\/full-pour\/unpeeling-bananas-appeal-in-beer\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Unpeeling Banana's Appeal in Beer\" \/>\n<meta property=\"og:description\" content=\"From the yeast-supplied scent of German hefeweizens to pastry stouts evoking a banana-split sundae, brewers are, well, bananas over bananas.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.craftbeer.com\/full-pour\/unpeeling-bananas-appeal-in-beer\" \/>\n<meta property=\"og:site_name\" content=\"CraftBeer.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CraftBeers\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-05T17:29:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-25T22:15:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251104153714\/Unpeeling-Bananas-Appeal-in-Beer_1200x629.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Joshua M. 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Bernstein","author_link":"https:\/\/www.craftbeer.com\/author\/joshb"},"featured_image_thumbnail_url":"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20251104153714\/Unpeeling-Bananas-Appeal-in-Beer_1200x629-600x400.jpg","_links":{"self":[{"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/posts\/114881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/users\/7582"}],"replies":[{"embeddable":true,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/comments?post=114881"}],"version-history":[{"count":4,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/posts\/114881\/revisions"}],"predecessor-version":[{"id":114896,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/posts\/114881\/revisions\/114896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/media\/114886"}],"wp:attachment":[{"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/media?parent=114881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/categories?post=114881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.craftbeer.com\/wp-json\/wp\/v2\/tags?post=114881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}