Franconian Beer Message Board
Why are Weissbiers top fermented? |
| Posted by Matthew Jessop on 2012-01-22 01:46:27 |
| Top fermenting yeast produces more aroma components, especially esters, including the all important isoamylacetate (banana flavour), which can be up to 50% greater than a bottom fermenting yeast. Importance of the correct strain of yeast is paramount, only top fermenting yeasts are able to form the typical phenols by decarboxylation of phenol carbonic acids. these acids act as important precursors to flavour compounds such as 4-Vinyl guajacol(clove like flavour). |