A true classic, with banana and clove characteristics. When over-pitched will produce less banana esters. Ester production can also be lowered by lower temperatures and gravity. 

 

Origin:                   Bavaria, Germany
Temperature: ~18-25 ºC (65-75 ºF)
Attenuation: 73-77%
Oxygenation: Medium
Flocculation: Medium
Styles: German-style Weizenbeers (hefeweizen, weizenbock, dunkelweizen, roggenbier)