A moderate to high carbonation level is typical. The presence of Munich and Vienna-type barley malts gives this style a deeper and richer barley malt character than Bavarian Weizen. Often, there is less of the tart quality as well. Some dark wheat malts may be used. Dark roasted malts are rarely used and then only in very small concentrations.
Hops provide a mild bitterness only.
Weizen ale yeast is used. Water character will vary.