A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round, by German law, at least 50% of the grist (grains) must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. This particular hefeweizen is 50% White Wheat Malt and 50% Pilsner Malt. Weizen ale yeast produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Malts: Pilsner, White Wheat
Appearance: Light straw-golden, distinguished white head.
Aroma: Moderate to strong phenols (clove) and fruity esters (banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy), may be present.