I've been living in Thailand for about 3 months now and have a few more years to go before craft beer will be back on the regular menu. In the meantime we visited Chiang Mai and I just had to go to the German Brewery there. What a disappointment.
Fermentation temp control problems like crazy! The weizen didn't just smell a bit banana-y it was overpowering in the nose, the taste, everything. Tasted like I was eating a banana. The bocks and the Octoberfest had the same high fermentation temp problems, sulfur and diactyl big time.
Prost from Bangkok!

"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
-Dave Barry