The aroma and flavor of a Weissbier without yeast is very similar to Weissbier with yeast (Hefeweizen/ Hefeweissbier) with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium- to full-bodied beer. The color is very pale to deep golden. Because the beer has been filtered, yeast is not present. The beer will have no flavor of yeast and a cleaner, drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl should be perceived.

  • SRM Color Scale
    3 - 9
  • International Bitterness Units (IBUs)
    10 - 15
  • Alcohol by Volume (ABV)
    3.9% - 4.4%
  • Hop Aroma/Flavor
    Not present to very low
  • Malt Aroma/Flavor
    Malt sweetness is very low to medium-low
Food Pairings
  • Cheese
    Gouda, Parmesan
  • Entrée
    Zander Filet, Any Salad, Fruit, Sushi, Oast Pork, Lighter Pork Sausages or Ham
  • Dessert
    Apple Tarts, Chocolate Cake
  • Carbonation
    Fast Rising Bubbles
  • Clarity
  • Color
    Straw to amber
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