Hefeweizen
Belgian & French · ale
A pale, hazy Bavarian wheat ale with banana-clove yeast character.
- OG
- 1.044–1.052
- FG
- 1.010–1.014
- ABV
- 4.3–5.6%
- IBU
- 8–15
- SRM
- 2–6
Description
Hefeweizen is built around a single, very specific yeast contribution: a balance of banana ester and clove phenol that defines the style. The grain bill is roughly half malted wheat, half pilsner malt, mashed in a way that emphasizes that yeast contribution. Hops are an afterthought — barely-detectable bittering, no aroma. The beer is served unfiltered (the 'hefe' refers to the yeast left in suspension), giving a pale, hazy pour with a tall, persistent meringue head. Body is fluffy and quenching despite the moderate gravity.
History
The Bavarian wheat tradition predates lager brewing in southern Germany and has been continuously brewed for over five hundred years. Twentieth-century brewers like Schneider and Weihenstephan kept the style alive through industrialization, and modern Hefeweizen yeast strains (notably Weihenstephan #68) are direct descendants of cultures from those breweries.
Flavor notes
Banana, clove, light bubblegum, and a soft wheat tang; fluffy mouthfeel; low bitterness; refreshing quench.
Classic examples
- Weihenstephaner Hefeweissbier
- Schneider Weisse Original
- Ayinger Bräu Weisse
Service
Tall weizen vase · 45–50°F
Recipes in this style
Style ranges based on multiple primary brewing-literature sources; BJCP attribution under legal review. See licensing.