Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic.
The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is
somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the

Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components
can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla
character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be
dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or
melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn’t
overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness
is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted.
Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish.

The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not
found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.

Commercial Examples:

Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker- Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz

What The Beersluts have to say:

Sorry buddies, we haven’t done a proper taste test on these beers yet!!

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