Hop bitterness is well controlled to allow wheat and malt flavors to dominate the balance. No hop flavor. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. A Bavarian specialty first introduced by Schneider in 1907 under the Aventinus name. A Bock among Bavarian Weizen beers.
Hops provide mild bitterness only.
Weizen ale yeasts are used. Water character can vary.