Phil and Dan from over at the Crafty Taproom in Marlow pitched us the idea of doing a warm, boozy, malty, caramel stout with a hint of bananas. We’d sooner shove a banana up our nose than brew a beer with any. HOWEVER…hefeweizen yeast produces an appreciable amount of the ester that gives bananas their distinct flavor, so we started the fermentation with just such a yeast. Then we added two more yeasts in succession to first give it a distinctly British stoutness and then a clean fermentation through to its final ABV.