I would describe it as somewhere in the middle between a bland American Wheat and an overly fruity or overly clovey German Hefeweizen. It's a nice go-between. Hard to classify it as American or German. So if you dont mind not classifying it, it makes a fine wheat beer.
The only luck I've had with Wb-06 was in a Weizenbock, and that one took several months to get good. Lots of folks think its pretty bad. To me, its not at all halfway between an American and a German Hefe yeast. It was nothing but a clove bomb for me.
I've used it once and found it tart. I didn't like it so I didn't go back. Like any phenolic profile expected from yeast like these, temps are going to play an important role. The reviews I've read about this yeast have been pretty bad, but I haven't heard of any experiments using this yeast at different temps to see how it throws banana and clove.
(~):} Just a little Furthur (~):}