A pale, hazy, super refreshing wheat beer (at least 50% malted wheat in the grist), featuring high carbonation and creamy mouthfeel. A beer with a storied history too lengthy for this section, the modern version dates back to Schneider in 1872. Also known as Weizenbier or Hefeweizen
- ABV 4.3-5.6%
- IBU 8-15
- SRM 2-6
- Glassware Weissbier
- Serving Temp 3-7°C
Served best in a Weissbier vase, the pale, effervescent beer features a big, pillowy, stubborn head and a yeast and wheat derived haze. Aroma should immediately have some strong yeast character in the expression of banana and clove on top of a bready, wheaty malt and finally. very low floral hops. If it smells like smoke, something is wrong. Medium bodied, fluffy and creamy, with very high carbonation, the mouthfeel should be nothing short of refreshing. The banana and clove character should come through in the flavour balanced with the grainy wheaty malt and very low bitterness. Finish is fairly dry.