Wheat beer

German hefeweizen For anyone who thinks all beer tastes the same, this is the eye-opener: banana and clove, coming from the yeast rather than from any added fruit or spice. Malted wheat makes up at least half the grain, and high carbonation gives a fluffy, mousse-like texture and a dry finish, while bitterness stays low. Weihenstephaner Hefeweissbier and Schneider Weisse are the classic bottles. Pour slowly into a tall glass, then swirl the last inch in the bottle and add it, cloudy yeast and all.