Drinking this as I write, and can't believe that there is no wheat in the grist. Are they getting all the banana esters just from the yeast?
No idea, but this is/was my regular drink at home beer, as a bonus - since I started brewing - I also needed a supply of brown bottles from somewhere ;-)
And the labels come off so easily ;)
I think the yeast/fermentation would be the primary source of those esters.
I did a pilsner fermented at 25 and its not far off Laffe which i tasted for the first time last weekend. I'm not a fan for the ester taste or how dry it is.