South German-Style Hefeweizen Style
- Color: Straw to amber
- Clarity: If served with yeast, appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Very low to medium-low
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low
- Fermentation Characteristics: Med-low to med-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. Banana ester aroma and ﬂavor should be present at low to medium-high levels. Diacetyl should not be present.
- Body: Medium to full
- Additional notes: These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a characteristically fuller mouthfeel.
South German-Style Hefeweizen Vital Statistics
- Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
- Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
- Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%)
- Bitterness (IBU) 10-15
- Color SRM (EBC) 3-9(6-18 EBC)
2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.