These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Banana-like esters are often present. If yeast is present, the beer will appropriately have yeast flavor and a characteristically fuller mouthfeel. No diacetyl should be perceived. This beer style is characterized by a distinct sweet maltiness, and roasted malt and chocolate-like character, but the estery and phenolic elements of a pale weissbier still prevail.
Color can range from copper-brown to dark brown.
Carbonation and hop bitterness are similar to a pale South-German style weissbier. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. No diacetyl should be perceived. This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content. As is true with all German wheat beers, hop rates are low, and carbonation is high.