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German wheat beer
Also called Hefeweizen, Weissbier, Weizenbier, Dunkelweizen, Kristallweizen, Weizenbock
German wheat beer (Weissbier or Hefeweizen) is a Bavarian ale brewed with at least 50% wheat malt and a special yeast that produces banana and clove aromas. It is usually 4.3 to 5.6% ABV, cloudy, highly carbonated and served in a tall vase-shaped glass.
| Origin | Bavaria, Germany; modern style from 1872 |
|---|---|
| Alcohol (ABV) | 4.3–5.6% |
| Bitterness (IBU) | 8–15 |
| Color | Pale straw to gold; dark versions amber to brown |
| Glass | Weizen glass (tall 0.5 l vase) |
| Serving temperature | 6–9 °C |
| Classic examples | Weihenstephaner Hefeweissbier, Schneider Weisse Tap 7 Unser Original, Ayinger Bräuweisse, Paulaner Hefe-Weissbier Naturtrüb, Franziskaner Hefe-Weissbier, Schneider Aventinus |
History
Bavaria has brewed wheat beer since before the 1500s, but the right to brew it was a monopoly of the Degenberger family and then, from 1602, of the Bavarian dukes, who profited heavily from the royal Weisses Bräuhaus. The style declined in the 1800s, and in 1872 Georg Schneider bought the right to brew it, founding the Schneider Weisse brewery. Weissbier was long seen as an old-fashioned drink until the 1960s, when pale Hefeweizen became fashionable. It is now Bavaria's second most popular beer after helles, led by Weihenstephan, Paulaner, Erdinger and Franziskaner.
Appearance, aroma and taste
Hefeweizen is pale straw to gold and cloudy with yeast, crowned by a tall, dense, long-lasting white head. Its signature aroma combines banana (from the ester isoamyl acetate) and clove (from the phenol 4-vinyl guaiacol), sometimes with vanilla or bubblegum. Wheat contributes a soft, bready, slightly tart flavor and a creamy, fluffy mouthfeel. Bitterness is very low. Dunkelweizen adds caramel and bread crust; Kristallweizen is filtered and clear; Weizenbock, at 6.5 to 9% ABV, adds dark fruit and warming alcohol.
How it is brewed
German law requires at least 50% wheat malt; most brewers use 50 to 70%, with pilsner malt making up the rest and Munich or caramel malt for dark versions. Hops are minimal. The key is a top-fermenting Weissbier yeast strain that produces the characteristic esters and phenols, influenced by fermentation temperature and sometimes a ferulic acid rest in the mash. Traditional brewers ferment in open vessels and bottle-condition with fresh wort or yeast, giving high carbonation of around 3.5 to 4.5 volumes.
Food pairing
Weissbier is the traditional companion of Munich Weisswurst with sweet mustard and pretzels, eaten before noon. It also pairs with salads, seafood, goat cheese, omelets and lightly spiced Asian or Mexican dishes, where the banana and clove notes complement spices. Dunkelweizen suits roast pork and sausages; Weizenbock matches roast duck, gingerbread and banana desserts. The lemon wedge often served in North America is not traditional in Bavaria.
German wheat beer beers on the map (9)
BeerGuessr lists 9 brands whose flagship is a german wheat beer, from 3 countries. Most come from Germany (7). Their strength ranges from 5% to 5.5% ABV.
- BenediktinerKlosterbrauerei Ettal · Ettal, Germany5.4%
- EdelweissBrauerei Kaltenhausen · Hallein, Austria
- ErdingerErdinger Weissbräu · Erding, Germany5.3%
- FranziskanerSpaten-Franziskaner · Munich, Germany5%
- KsiążęceTyskie Browary · Tychy, Poland
- PaulanerPaulaner · Munich, Germany5.5%
- Schneider WeisseSchneider · Kelheim, Germany5.4%
- SchöfferhoferBinding · Frankfurt am Main, Germany5%
- WeihenstephanerWeihenstephan · Freising, Germany5.4%
German wheat beer: questions and answers
What is the difference between Hefeweizen and Weissbier?
They are the same style. Weissbier ('white beer') is the term used in southern Bavaria; Weizenbier ('wheat beer') is used elsewhere. Hefeweizen specifies the unfiltered version with yeast (Hefe), as opposed to the filtered Kristallweizen.
Why does Hefeweizen taste like banana?
The special top-fermenting Weissbier yeast produces isoamyl acetate, the same ester found in bananas, plus the clove-like phenol 4-vinyl guaiacol. No fruit or spices are added; warmer fermentation increases the banana character.
How do you pour a Hefeweizen?
Tilt a rinsed Weizen glass and pour slowly down the side, straightening it as it fills. Leave a little beer in the bottle, swirl it to loosen the yeast sediment, and pour that on top to give the classic cloudy appearance.
Related styles: wheat beers
All beer styles →Sources: styles.bjcp.org, styles.bjcp.org, en.wikipedia.org
Last reviewed October 2026.