Take a glorious blue-and-white Bavarian afternoon among the lively crowds in a local beergarden. White puffs dot the sky, a breeze rustles the ancient chestnut-trees and maples and carries the aroma of "Brez'n, Hax'n, Radi und Hendl am Spiess" (pretzel, hamhocks, white radish and rotisserie chicken) across the long wooden benches.
Now imagine the one beer that brings all this goodness together like no other - Hefeweizen, the aromatic icon from Germany's leisure loving South. Nothings pours summer into a tall glass like this unfiltered, slightly sweet, thirst quenching and lively wheat beer.
German Hefeweizen is required to be made from at least 50% wheat malt, infusing the beer with flavors and aromas of freshly harvested grains. The rest being, of course, barley malts. In our case: Pale Pilsner, Vienna and caramel malt. But no matter the malt proportions, what makes a Hefeweizen special is the yeast, that sparks incredible aromas of banana, cloves, citrusy fruit, spices or vanilla in the fermenter. Some yeast is allowed to remain in the finished beer. A shovel of Tettnanger hops round out a surprisingly dry beer with a robust body and complex, unforgettable aromas that call to mind sun baked wheat fields and picnics. This is summer beer in its most natural, unfiltered, unvarnished state.