I like wheat. I'm going to do a wheat/rye ale generously hopped with centennial and Amarillo this spring. I'd also love to do a dunkelweizen at some point. A little wheat is also nice for adding body and head retention to some styles. Those are my thoughts on wheat.
Fermenting: Lockout Oatmeal Stout
Bottled: Amber Ale, 15min APA, Surly Furious Clone, Janet's Brown Ale, (Extra) Robust Porter, MO/Citra Pale Ale
Kegged: Pumpkin Ale