There are 2 main sources of flavour to focus on when brewing a Hefeweizen, wheat malt, and yeast esters. Any true Hefeweizen needs to consist of at least 50% yeast, and this beer is no exception. However, we did have fun with our choices of wheat, choosing to use a blend of white and red wheat malts with some flaked wheat to give it a slightly more complex malt character. This foundational wheat malt gives the beer its signature hazy appearance and soft mouthfeel with a bread-like character. We used a small amount of German Hallertau hops for stability, and to balance the malt sweetness. Arguably, the most important star of the show is the yeast. One of the most yeast ester centric beer styles, Hefeweizens traditionally have a stronger banana and clove yeast character. We opted to use a Hefeweizen strain called “banana split” and used a 2-step fermentation to allow for clean fermentation up front, while letting the yeast warm up to develop those lovely banana esters. This beer is a classic German style brewed for the modern beer drinker.