Category 58: German Hefeweizen

Straw to amber
If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma and Flavor:
Very low to medium-low
Perceived Hop Aroma and Flavor:
Not perceived to very low
Fermentation Characteristics:
Medium-low to medium-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high levels. No diacetyl should be perceived.
Medium to full
Additional Notes:
These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
Alcohol by Volume:
4.90% – 5.60%
SRM Color: