Die Weisse Hell
Amber and naturally cloudy, with a gentle fruit note and an aroma of ripe banana. The body is full, the carbonation fine, the head foamy, and Hallertau hops add the bitterness it needs. Three Austrian malts, the brewery's own top-fermenting yeast and an open fermentation form the base, followed by a second fermentation in the swing-top bottle. The recipe goes back to founder Adelbert Behr in 1901, when Salzburg still had 50 breweries making strong bocks.
Tasting Notes
AI-generated sensory profile for Die Weisse Hell
Slightly warmer than a lager — 8–12°C allows the banana and clove esters from the yeast to fully develop.
Tall and narrow at the base, flaring at the top — designed to hold the abundant foam of a wheat beer while showcasing its hazy golden body.
Best fresh. The yeast-driven banana and clove character fades over time. Drink within 4 months.
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About Hefeweizen
Style guide · what to expect · how to find alternatives
What is a Hefeweizen?
Hefeweizens are unfiltered Bavarian wheat beers with 4.9–5.6% ABV. Yeast-driven banana and clove esters define the style, alongside a hazy golden body and soft wheat sweetness.
Finding a similar Hefeweizen
hopIQ matches by flavor profile — not just style label. A beer with the same banana, full-bodied, wheat character as Die Weisse Hell will score highly even if brewed in a different country or under a different sub-style name.
Other Hefeweizens in hopIQ