Subcategory B: Dark American Hefeweizen

Color:: Dark amber to dark brown
Clarity:: Hazy to very cloudy. Chill haze is also acceptable.
Perceived Malt Aroma and Flavor:: Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile.
Perceived Hop Aroma and Flavor:: Low to medium
Fermentation Characteristics:: This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Diacetyl should not be perceived.
Body:: Light to medium in character. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel.
Additional Notes:: Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. The Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
Alcohol by Volume:: 3.80%-5.80%
IBU:: 10-25
SRM Color:: 9-22