The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style. Hefeweizens phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive flavour notes produced by Weißbier yeast include "banana" (amyl acetate), "bubble gum", and sometimes "vanilla" (vanillin).
The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes) considered important to balance the beer's relatively malty sweetness Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol a metabolite of ferulic acid the result of fermentation by top-fermenting yeast appropriate for the style Hefeweizens phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky Other more typical but less assertive flavour notes produced by Weißbier yeast include "banana" (amyl acetate) "bubble gum" and sometimes "vanilla" (vanillin)