Historically, this beer was made at the Bavarian royal court and only in 1872 became available to a wide audience, and became widespread after the 1960s. This is a light and refreshing style, most often drunk young, immediately after brewing, as aging is only to its detriment. Some versions are filtered, others are served straight with yeast overhead. A distinctive feature of the style is German yeast, which gives the weissbier banana and clove flavors.
Fruity esters and phenols are strongly felt in the aroma, hops are almost absent, and wheat malt gives tones of bread and grain. There are notes of vanilla, chewing gum, but they should be delicate and not come to the fore.
The taste is sweetish, hop bitterness is minimal, but the finish is usually dry, with no residual sweetness. The style is very drinkable, light-bodied, round, highly carbonated. The texture is creamy.
Color golden, cloudy. In the glass, the Weissbier forms a plentiful dense foam.
It is made on the basis of pils and wheat malt, its share reaches 70% and cannot be less than half of the grist. Yeast is usually used ale.
Strength: 4.3-5.6%.
Density: initial 1.044-1.052, final 1.010-1.014.
Bitterness Index: 8-15 IBU.
Color: 2-6 SRM.