The typical Bavarian beer style. This style is all about the yeast and supporting its flavors and taste as well as the flavors that it produces during the brewing and fermentation process. This yeast culture has been decided among the family as the brewery's selected yeast strain and is contained and kept at the brewery and is "developed" to maximize its flavor. It creates the banana and clove aroma as well as the CO2 which is characteristic of a traditional Weizen in Bavaria. Fine yeast makes this light beer slightly hazy and gives it it's golden color. A hint of banana and malt taste are typical for the beer style.
MALT: 50% Weizenmalz (Wheat Malt), the rest mix of local malts (light barley malt)
HOPS: Hallertau (Almost nonexistent to support the yeast tastes and bring them out)
Ideal Serving Temperature: 9 - 12°C