Dark weizens are produced with or without a secondary fermentation in the bottle, with the corollary that these styles can be yeast sedimented or unsedimented depending upon the preference of the brewer. Flavored Wheat Ales. Turning wheat beer into a cocktail has precedent in Europe where alcoholic cordials or fruit syrups can be used to help beer slide down more easily. The two most significant additives are fruit and honey, usually employed separately. Raspberry is a common choice of fruit to flavor these styles and the best examples have faithful fruit essence and avoid any sweet cloying character.
Honey can add richness to the palate and give a hint of sweetness.
Herbs and spices are also encountered, but the possibilities are endless. Hefe weizens are refreshing, highly carbonated beers ideal for quenching summer thirsts. They undergo secondary fermentation, often in the bottle, and the yeast strains used for this purpose impart a spicy, clove-like flavor. Hop flavors play a very insignificant role in the flavor profile. The best examples to be found are still authentic Bavarian imports, although some good domestic examples are produced and are often available as a draft option.