Wheat

The Hefeweizen beer style is a top-fermented, unfiltered, cloudy beer style and, with around 5% alcohol, belongs to the ale class. At least 50% wheat must be used in production before it can be called Hefeweizen. It enjoys great reputation, especially in southern Germany. A Munich resident certainly cannot do without his cool, blonde Hefeweizen, which he drinks comfortably in a beer garden under a chestnut tree. Together with white sausages, pretzels and sweet mustard, a sunny summer day couldn't be better. In Bavaria, Hefeweizen is often called wheat beer or simply wheat or yeast.

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In terms of taste, it impresses with banana aromas. In this style of beer, the focus is on the malt, with the hops and their bitterness being secondary and only used as a counterbalance.

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Hefeweizen was almost extinct in earlier times. Since the wheat reserves had priority for the production of bread so that the population did not suffer from hunger, beer production had to be almost completely stopped until further notice due to wheat shortages. Only the Wittelbachers had the monopoly on brewing Hefeweizen. Once the ban was lifted, it took some time for the beer style to regain popularity.

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One of the best-known breweries that brewed Hefeweizen early on after the brewing ban was lifted and even founded a pure wheat beer brewery was the Schneider Weisse brewery, which still exists today.