""It was one of our most popular beers," says Lange, who opened DankHouse in Newark, Ohio, in 2017 with his wife, Heather."
""We were like, 'What can we do to get more banana flavor?'" Josh recalls."
""They're pouring Heady Topper, and we're laughing at ourselves with banana baby food IPA," Lange says."
DankHouse Brewing produced Banana Peel'd, a banana purée–flavored hazy IPA, and sought stronger banana character before shipping to a February 2020 festival. Bulk aseptic purée could not be obtained in time, blended fresh bananas oxidized and turned brown, and dried banana chips failed, leading the brewers to discover their preferred purée was essentially Gerber banana baby food and to buy many jars for a "scooping party." Bananas connect to beer through yeast-driven banana aromas in German hefeweizens and purée-laden pastry stouts. Achieving intense banana aroma can require stressing yeast strains, sourcing dried bananas from Southeast Asia, and special federal approvals because bananas were not traditionally recognized as brewing ingredients.
Read at CraftBeer.com
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