Weißbier

Weißbier, or weizenbier, is a German beer style brewed with a substantial portion of malted wheat in addition to barley malt. It is most closely associated with Bavaria, particularly Munich, and is one of the region’s defining beer styles.

Brewing and characteristics: Weissbier uses a top-fermenting yeast (Saccharomyces cerevisiae) fermented at relatively warm temperatures, which promotes fruity and spicy esters, notably banana and clove flavors. The beer is typically cloudy due to suspended yeast and proteins. The standard style uses a pale wheat base, though darker variants exist.

Styles: Hefeweizen (or Hefeweissbier) is unfiltered and cloudy, with the yeast still in suspension; Kristallweizen is a filtered, clear version. Dunkelweizen is a dark wheat beer with roasted malt flavors. Weizenbock is a stronger, higher-alcohol wheat beer.

Appearance and flavor: Weissbiers are pale to amber in color, with a pale off-white to creamy head. They are usually heavily carbonated and have a light to medium body. Flavors range from banana and clove to vanilla, citrus, and bread-like malt notes; the mouthfeel is often smooth and creamy.

Serving: Commonly served in a tall, goblet-like weizen glass, typically at about 5–7°C (41–45°F). In some regions, it is poured with a portion of yeast from the bottle.