A German–style un-filtered yeast-turbid wheat beer locally called Whitemore’s Mellow Weizen

The traditional German beer recipe has been crafted locally to suit South African tastes with a combination of 57% pale lager malt, 43% pale wheat malt and a touch of caramel aromatic malt for colour. A speciality top fermenting ALE yeast strain is used during the warm fermentation and this results in the characteristic banana ester flavors with a slight hint of cloves.

The beer will have a medium bitterness of 16BU achieved by traditional late hopping with a suite of 3 aromatic hop varieties, German, Czech and American. This Weissebier is highly carbonated to a level of 2.5 vols.