Category 59: 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 present 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. Diacetyl should not be present.
Medium to full
Additional Notes:
Beers in this style are made with at least 50 percent malted wheat, and 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: