Barley for beer, wheat for bread
The age has passed when brewing a beer from wheat seemed indulgent, but true Weizen beer remains a luxury. A unique strain of yeast produces banana and clove flavors that meld with the crispness of wheat and the sweet flavors of barley malt that shine above the mellow Hallertau hops. Presented here "mit Hefe" (with yeast) that should be roused as you pour the beer, bringing extra flavor and the hallmark hazy Hefeweizen appearance.
The brewer markets this same or near-same product by more than one names. This can be the result of a brewer distributing this beer under different names in different countries, or the brewer simply changing the name, but not the recipe at different points in time.
Proceed to the aliased beer...Blue Mountain Rockfish Wheat Hefeweizen