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AHA Guideline

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South German-Style Hefeweizen/Hefeweissbier

South German-Style Hefeweizen/Hefeweissbiers are straw to amber. Because yeast is present appearance may appropriately be very cloudy. The aroma of a German Hefeweizen is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma should be present at low to medium-high levels. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester flavor should be present at low to medium-high levels. Hefeweizen is very highly carbonated. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. Body is medium to full.

Vitals

  • Original Gravity (┬░Plato) 1.047 - 1.056 (11.7 - 13.8)
  • Apparent Extract/Final Gravity (┬░Plato) 1.008 - 1.016 (2.1 - 4.1)
  • Alcohol by Weight (Volume) 3.90% - 4.40% (4.90% - 5.60%)
  • Bitterness (IBU) (10 - 15)
  • Color SRM (EBC) 3 - 9 (6 - 18)
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