This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee like, caramel, or biscuit like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable.
Origin: North American
Recommended Glassware: Weizen Glass or Mug
Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
Alcohol by Weight (Volume): 3-4% (3.8-5%)
Bitterness (IBU): 10-25
Color SRM (EBC): 9-22 (18-44 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.