Malt aroma & flavor
Malt sweetness is very low to medium-low
German Origin Ale Styles
Ale · Straw to amber
Malt sweetness is very low to medium-low. Hop character: Not present to very low.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.3–9
Straw to amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.9–5.6%
Reference scale, not a limit on official guideline values.
10–15
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 20 · PDF page 29. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
Malt sweetness is very low to medium-low
Not present to very low
Very low
Medium to full
Clear with no chill haze present. Because the beer is filtered, no yeast should be present.
Straw to amber
The aroma and flavor are very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. Diacetyl should not be present. Kristal Weizen is well attenuated and very highly carbonated.
Beers in this style are made with at least 50 percent malted wheat. They have no yeast flavor, and exhibit a cleaner, drier mouthfeel than counterparts served with yeast.
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC)