Which feature distinguishes American wheat beer from its German counterpart?

American wheat beer is distinguished from its German counterpart primarily by its cleaner yeast profile and higher hopping. In German Weissbier, the yeast typically imparts significant fruity and estery characteristics, often with notes of banana and clove. This yeast character is integral to the style and is generally more pronounced than in American wheat beers.

American interpretations often lean towards a more neutral yeast profile that allows other flavors, such as hop character, to come forward more prominently. Hopping levels in American wheat beers can be higher, contributing to a balance between the malt and hop flavors that is less characteristic of traditional German wheat beers. This emphasis on hop aroma and bitterness distinguishes American wheat beers, giving them a different flavor profile that appeals to many craft beer consumers.

The other options describe features that do not accurately reflect the primary distinctions between these two styles. American wheat beers can vary in color and weight, do not necessarily have a lower level of carbonation or higher bitterness than German wheat beers, and may or may not contain adjuncts; thus, they do not accurately capture the essence of the difference.