Beer Galaxy
Hefeweizen — The Bavarian Wheat Beer (Weissbier)
Hefeweizen — also called Weissbier — is the great German wheat-beer tradition, originating in Bavaria. Brewed with at least 50% malted wheat (Bavarian law historically forbade commoners from using wheat, making the style a royal privilege for centuries), it is defined by its characteristic banana and clove aromas, which come exclusively from the specific yeast (Weihenstephan strain). It is one of the rare beers in the world whose aromatic signature comes almost entirely from yeast esters, with no added spices.
Style characteristics
| Abv | 4.5% – 5.5% (Weizenbock up to 9%) |
|---|---|
| Ibu | 8 – 15 |
| Ebc | 8 – 14 (hazy gold) |
| Appearance | Hazy gold, very abundant white head |
| Grains | Malted wheat (50%+) + barley malt |
| Signature_yeast | Weihenstephan strains (banana, clove) |
| Serving_temperature | 4 – 7 °C |
| Glass | Tall narrow Weizen glass (50 cl) |
| Aromas | Ripe banana, clove, sometimes bubble gum, vanilla, yeast |
Sub-styles
- Classic Hefeweizen The canonical unfiltered style: Weihenstephaner Hefeweissbier, Schneider Weisse Original, Paulaner Weissbier.
- Kristallweizen Filtered version, no yeast in suspension — bright appearance, identical profile.
- Dunkelweizen Dark version with roasted malts, notes of dark bread and raisins.
- Weizenbock Strong version (6.5–9% ABV), malty and powerful. Schneider Aventinus is the reference.
- Alcohol-free Hefeweizen Very common in Germany (“Alkoholfrei”), an excellent thirst-quenching alternative.
All Hefeweizens in our catalogue
10 beers in this family
Frequently Asked Questions
What is a Hefeweizen?
A Hefeweizen (“yeast wheat” in German) is a Bavarian wheat beer brewed with at least 50% malted wheat, fermented with a specific yeast that naturally produces banana and clove aromas. It is served unfiltered, which explains its hazy colour and its name (“Hefe” = yeast).
Why do Hefeweizens smell of banana?
It is purely the yeast! Weihenstephan strains (and their derivatives) naturally produce isoamyl acetate (banana) and 4-vinyl-guaiacol (clove) during fermentation. No spices or flavourings are added. This is what makes the style unique.
What is the Weihenstephan brewery?
Weihenstephan, founded in 1040 in Bavaria, is officially the oldest brewery still operating in the world (985 years in 2026). It is now owned by the State of Bavaria and houses the brewing faculty of the Technical University of Munich. Its Hefeweissbier is considered the absolute world reference for the style.
How should I serve a Hefeweizen?
At 4–7 °C in a traditional Weizen glass (tall, narrow, 50 cl). Pour with the glass tilted, leave a little beer at the bottom of the bottle, then swirl to resuspend the yeast and pour it on top. This typically Bavarian technique releases all the aromas.
Which Hefeweizens should I try?
Weihenstephaner Hefeweissbier (the absolute reference), Paulaner Hefe-Weissbier Naturtrüb, Schneider Weisse Original, Erdinger Weissbräu, Franziskaner Hefe-Weissbier. For the strong version: Schneider Aventinus (Weizenbock).