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to be brewed in Bavaria up until 1548, when William IV, Duke of Bavaria, gave Baron Hans VI von Degenberg a special privilege to brew and sell wheat beer. By law, Weißbiere brewed in Germany must use a "top-fermenting" yeast. Specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation. Historically, Bavarian Weißbier was either brewed with a large

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