Hefeweizen. The literal translation works here as this is indeed a beer where there is even sensory evidence of the yeast involved and it’s made with wheat. Generally shortened to Weizen in Franconia and Weißbier in southern Bavaria, it’s a fruity, refreshing top-fermented beer of about 5-5.5%. In modern times, Franconia was never a hotbed for this style but in recent years, it has gained popularity and there are some fine examples. Since it is bottle-conditioned, it is considered best in that form, something rare in Germany. For this reason as well as Munich’s Schneider being my favorite and local for me, I don’t tend to drink it on tap while in Franconia. I have started to bring bottles home. If something sounds particularly interesting or I’ve heard it is a must-drink one, I’ll give in while there.
Franconia has no shortage of good Hefeweizens