A German beer (known as weissbier in Bavaria and weizenbier in the Baden-Württemberg and northern regions) in which a significant proportion of malted barley is replaced with malted wheat. Weissbiers brewed in Germany must by law be top-fermented. Specialised strains of yeast are used which produce overtones of banana and clove as by-products of fermentation. It is much paler in colour than Munich brown beer.

There are filtered and unfiltered sub-types, with the latter appearing cloudy due to yeast and wheat proteins in suspension.