Subcategory B: German Leichtes Weizen/Weissbier

Straw to copper-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:
The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall flavor profile is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty flavor. Diacetyl should not be present.
Low with a lighter mouthfeel than Hefeweizen. The German word ‘leicht’ means light, and as such these beers are light versions of Hefeweizen.
Additional Notes:
Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Alcohol by Volume:
2.50% – 3.50%
SRM Color: