What differentiates a Weissbier from other beers in terms of yeast?

The distinction of Weissbier from other beer styles primarily lies in the presence of unique yeast esters produced during fermentation. Weissbier, or wheat beer, is typically brewed with a significant proportion of wheat and is fermented using specific top-fermenting yeast strains, often belonging to the Saccharomyces cerevisiae species. This yeast is known for producing a distinctive profile of esters and phenols, which contribute to the beer's characteristic banana and clove flavors.

The unique yeast esters are produced at higher fermentation temperatures, which are common in Weissbier brewing, but the essential differentiating factor is the profile of compounds generated by the yeast itself. Therefore, the unique esters associated with Weissbier play a crucial role in defining its flavor profile, setting it apart from many other beer styles that may use lager yeast or other fermentation techniques that do not produce these particular flavors.

In contrast, wild yeast strains are not typical for Weissbier, lager yeast denotes a different fermentation process altogether, and while high-temperature fermentation is a characteristic of Weissbier, it is the yeast esters that ultimately serve as the defining feature.