The beer style Hefeweizen is a top-fermented, unfiltered, cloudy beer style and belongs to the class of ales with approx. 5% alcohol. At least 50% wheat must be used in production before it can be called Hefeweizen. It is particularly well respected in southern Germany. A Munich resident can certainly not do without his cool blond wheat beer, which he drinks comfortably in a beer garden under a chestnut. Together with white sausages, pretzels and sweet mustard, a sunny summer day can't be better. In Bavaria, Hefeweizen is often called wheat beer or simply wheat or yeast.
In terms of taste, it convinces with banana aromas. In this beer style, the malt is in the foreground, with the hops and their bitterness being secondary and only used as a counterweight.
Hefeweizen was almost extinct in earlier times. Since the wheat reserves for the production of bread had priority so that the population did not suffer from hunger, beer production had to be almost completely stopped until further notice due to wheat shortages. Only the Wittelbachers still had the monopoly on brewing Hefeweizen. When the ban was lifted, it took some time for the beer style to regain popularity.
One of the best-known breweries that brewed Hefeweizen early after the ban on brewing was lifted and even founded a pure wheat beer brewery was the Schneider Weisse brewery, which still exists today.