My latest article for The Bulletin, out this week to wrap up June, talks about common wheat beer styles and local breweries who create them. To accompany the article I picked up a growler of Heffen N’ Peffen Hefeweizen from Kobold Brewing in Redmond, which is brewed in the German style.

German wheat (or “weizen”) ales have a long history, in which the right to brew them was originally only granted by the ruling family of Bavaria. In the 19th century, the style was nearly displaced by lager, but today weizen is one of the most popular styles in Germany.

While there are several variations on the style, the best-known is hefeweizen. The hallmark characteristics of this cloudy, unfiltered, pale ale are its high carbonation and its spicy, fruity aromas and flavors. You’ll typically find notes of banana and clove in these beers, and it’s not uncommon to encounter bubblegum, vanilla, pepper or anise.

Kobold Brewing Co. of Redmond offers up Heffen N’ Peffen Hefe, brewed in the German style; I picked up a growler to drink at home.

It’s 5.1% alcohol by volume, and it’s a pale golden-colored brew with a nice haze and dense white head of foam.

I also touch on American wheat and Belgian witbier, with more local examples of each. And there are certainly more local wheat beers than the ones I listed in the article, so get out there and find some this summer!