(6-18 EBC)

South German-Style Hefeweizens are straw to amber. Because yeast is present appearance may appropriately be German-Style Leichtes Weizen very cloudy. The aroma of a German Hefeweizen is decidedly fruity and phenolic. The phenolic characteristics German-Style Leichtes Weizens are straw to copper- are often described as clove-like, nutmeg-like, mildly amber. If served with yeast appearance may appropriately smoke-like or even vanilla-like. Banana-like ester aroma be very cloudy. The phenolic and estery aromas typical of should be present at low to medium-high levels. Hop aroma Weissbiers are more subdued in Leichtes Weizen. No is not perceived to very low. Malt sweetness is very low to diacetyl aroma should be perceived. Hop aroma is not medium-low. Hop flavor is not perceived to very low. Hop perceived to very low. Malt sweetness is very low to bitterness is very low. These beers are made with at least medium-low. Hop flavor is not perceived to very low. Hop 50 percent malted wheat. No diacetyl should be perceived. bitterness is very low. These beers are made with at least The flavor of a Weissbier with yeast is decidedly fruity and 50 percent wheat malt. The phenolic and estery flavors phenolic. The phenolic characteristics are often described typical of Weissbiers are more subdued in Leichtes 11 Weizen. The overall flavor profile is less complex than beer style. Usually dark barley malts are used in Hefeweizen due to decreased alcohol content and there is conjunction with dark cara or color malts. Hop flavor is not less yeasty flavor present. No diacetyl should be perceived. perceived. Hop bitterness is low. These beers are made Body is low with diminished mouth feel relative to with at least 50 percent malted wheat. The phenolic and hefeweizen. The German word leicht means light, and as estery flavors of Dunkel Weissbier should be evident but such these beers are light versions of Hefeweizen. These subdued. Dunkel Weissbier should be well attenuated and beers are often roused during pouring, and when yeast is very highly carbonated. No diacetyl should be perceived. present the beer will have yeast flavor and a Body is medium to full. These beers are typically roused characteristically fuller mouthfeel. During competition, during pouring and because yeast is present, the beer will entries will be roused unless instructed otherwise by the have yeast flavor and a characteristically fuller mouthfeel. entering brewer. During competition, entries will be roused unless