What grain predominates in a traditional hefeweizen?

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Multiple Choice

What grain predominates in a traditional hefeweizen?

Explanation:
Wheat predominates in a traditional hefeweizen. This style, often called Weizenbier, is defined by using a large portion of wheat malt—typically around half or more of the grain bill—with barley as the secondary malt. The use of wheat gives the beer a light, smooth body and a hazy, pale appearance, while the yeast character can bring banana and clove notes that complement the wheat base. Oats and rye aren’t the defining grains for this classic style, and while barley is common in many beers, it isn’t the majority grain in a traditional hefeweizen. So the grain that dominates is wheat.

Wheat predominates in a traditional hefeweizen. This style, often called Weizenbier, is defined by using a large portion of wheat malt—typically around half or more of the grain bill—with barley as the secondary malt. The use of wheat gives the beer a light, smooth body and a hazy, pale appearance, while the yeast character can bring banana and clove notes that complement the wheat base. Oats and rye aren’t the defining grains for this classic style, and while barley is common in many beers, it isn’t the majority grain in a traditional hefeweizen. So the grain that dominates is wheat.

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