What flavor is specifically produced by Hefeweizen yeast?

Hefeweizen yeast is known for producing unique flavors, particularly those of banana and clove. This distinct profile is a result of the specific esters and phenols that are generated during fermentation. The banana aroma is primarily due to the ester isoamyl acetate, while the clove flavor comes from the phenolic compound 4-vinyl guaiacol. These two characteristics are hallmark traits of Hefeweizen beers, which are traditionally brewed with a high proportion of wheat and typically fermented at warm temperatures, enhancing the fruity and spicy notes produced by the yeast.

In contrast, other flavor profiles, such as apple and pear, chocolate and coffee, or peach and apricot, are not typical of Hefeweizen and instead may be associated with different styles of beer or specific ingredients used in those brews.