A golden weizen with a thin white head. A very classsy weizen aroma with oranges, bananas, and light cloves. In mouth, loads of cloves and bananas, oily, very sustained fruitiness. Loads of esters. On tap at brewpub, Inbièrenationale IV, May 2007.

Draught tulip at the brewery on 3/10/06
Small pinch of off-white head is well-retained, though the liquid does not provide nearly any lacing. The body is a chill-hazed, lively golden-maize with some very faint burnt amber tones.
The nose quickly delivers a blast of phenols, clovey and ever so slightly medicinal, with creamy bananas and an oily, cedar-like note that is probably just the interplay of wheat and phenol. Dry lemon and tangerine juice notes are faintly perceptible, further adding a dry and mildly acidic tone to the aroma. Aroma strength is quite strong.
Upon sipping, the beer begins significantly sweet, with doughy, sweet, white malts, some grassy, almost wet hay-like notes and a creeping phenolic overtone that becomes more prominent as it warms. Alcohol dries out the flavor heavily on the end, though I wouldnt call the alcohol overly apparent, just light sharpness/perfuminess. Grainy and yet doughy at times, but ultimately too phenolic for my liking, with too much alcohol dryness. Low carbonation makes things a little "soggy". Some soft fruits (nectarines, peaches, pears, bananas) provide a light playfulness. The wheat and barley texture, is superb, however, as I’ve come to expect from this brewer. I just don’t buy in to the concept of a "Double Hefeweizen". To me a hefe should be quenching and crisp, with only playful ester and phenol qualities. If you are giong to amp up the flavors/alcohol, you’ve got to find some way to keep the original spirit of a hefe, or so I think. This strong version loads the palate up with too much, in too many categories. Perhaps a bit more carbonation would help? Not sure, but it is a very intriguing experiment. Maybe if you approach it as a German Strong Ale. . . .