So I know what a hefeweizen is and what constitutes a hefeweizen. The banana and clove from the yeast, the simple grain bill, low IBUs. What I don't understand is what an American wheat is? Is it just that people don't want to call it a hefeweizen because its not brewed in Germany, or is a beer with a majority base malt of wheat and fermented with a wheat beer yeast, not necesarrily a hefeweizen yeast? For example, BierMuncher uses S-05 to brew his Litehaus wheat, but Dude uses WLP-320 (American Hefeweizen yeast) to brew his watermelon wheat. I guess I just need a little clarification. Thanks!
Jason
Jason