alright maybe not EXACTLY like a hefe. but as I bit into my banana this morning there was a definite hefe note. It was a little overripe so that could have had something to do with it. I liked it. ate it all up. yum
just like a normal hefe fermented at 72* ;D well not really. I think it has a lot to do with the yeast you choose. but the ferm temp does play into it.