Hefeweissbier

Hefeweissbier, often shortened to hefeweizen, is a traditional Bavarian wheat beer. It is usually pale to golden in color and hazy from the suspended yeast and proteins. The name reflects its unfiltered character: hefe means yeast, and weiss means white or pale.

It is brewed primarily with malted wheat (typically at least 50% alongside barley malt) and a top-fermenting yeast. Fermentation is carried out at relatively warm temperatures, which encourages fruity and spicy flavors. Common yeast-derived notes include banana-like esters and clove-like phenols.

Most versions are served unfiltered, resulting in cloudy appearance and a soft, rounded body with lively carbonation. Kristallweizen is a filtered variant that is clear. Dunkelweizen uses dark wheat malts, producing a malty, chocolate- and caramel-tinged profile.

Originating in Bavaria, especially Munich, the beer dates to the 16th–17th centuries and became a staple of the regional brewing traditions. It is commonly served in tall, slim glasses (weizen glasses) and can be poured with a two-stage method to retain the yeast head; lemon wedges are sometimes offered, though not traditional in Germany.

Common strength ranges from about 4.3% to 5.6% alcohol by volume. In addition to traditional German breweries, the style is produced worldwide and remains a flagship wheat beer in beer culture.