Wheat beers have been around for centuries, but you can still startle unsuspecting New Zealanders with a good one. Most beer malts are barley-based, but a portion of wheat in the mash results in a sweeter, cloudier base. In combination with a Weinstephan yeast, this produces distinctive flavours of ripe banana, vanilla and clove. (Don’t be alarmed, they all do that.) Hop additions are used to balance the sweetness. 5% / To get the full Hefeweizen flavour, leave some beer in the bottle when pouring and roll it in your hands to loosen any settled yeast, top up your glass.