To a brewer, yeast is sacred - probably the most heavily guarded of all brewing secrets. You can imagine our gratitude when a brewer in DŸsseldorf shared his prized yeast with us.

Yeast is what matures the bier, and when it's finished it settles to the bottom. When ours stayed suspended, we knew it was special - obviously it was spending more time maturing the bier. We could actually see it working.

That's when we decided it was time America had its first Hefeweizen. With our special suspended yeast, this Hefeweizen wouldn't look like any other bier. It wouldn't taste like any other bier either - by leaving it unfiltered, you'd be able to taste the yeast, the wheat, the hops, everything. Some things are better left unfiltered.