German for bog water, the hefeweizen was birthed during the Great Bavarian Quality Control Crisis of 1786. Hefeweizens are top-fermented ales, which means that you'll have to Google what "top-fermented" means. Of utmost importance to the hefeweizen is its pouring glass: like a good hefe, it's conspicuous and unbalanced, drawing attention to the drinker and solidifying them as holier than thou.
