What characteristic do Bavarian Weissbiers exhibit?

Bavarian Weissbiers are known for their distinct aromatic and flavor profile, which prominently features clove-like phenols and banana esters. This characteristic stems from the unique yeast strains used during fermentation, particularly those belonging to the Weihenstephan yeast family. The production of these compounds occurs during fermentation when certain yeast strains convert sugars into alcohol and various by-products.

The presence of clove-like phenols, primarily responsible for the spicy notes, and banana esters, contributing fruity aromas, together create a signature profile that is easily identifiable in traditional Bavarian wheat beers. This complexity is an essential part of the style and is a defining attribute that sets Bavarian Weissbiers apart from other beer styles.

Other options describe characteristics that are not typical of Bavarian Weissbiers. For instance, flavors of smoke and peat belong more commonly to styles like Rauchbier or Scotch Ales, while strong hop bitterness is characteristic of hop-forward styles like IPAs. High carbonation and low acidity may apply to some beers, but Weissbiers are known for their moderate acidity and refreshing mouthfeel, which doesn't align with the stated options.