The classic German Hefeweizen strain. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature.
| Attenuation | Temperature | Diastatic | Fermentation Rate | Suitable Beer Types |
| 70-75% | 18-24C |
No | Medium | All the weizens. |
| Flocculation | Alcohol Tolerance | Phenolic | Biotransformation | Flavour Description |
| Low |
Medium-High |
Yes | High |
Banana, Baking Spice |