Dry hops in a Hefeweizen: awesomeness meets totally sweet, or more like mudflaps on a sleek Bavarian roadster? Perhaps it’s better to think of it as a Jules Verne-esque sci-fi Hanseatic steampunk steam beer by way of a wheat field, or a Dampfbier (non-wheat beer fermented with Weizen yeast) dragged through the hopyards of first the Hallertau and then the Willamette Valley … behind a mudflapped Bavarian roadster. A medium-bodied, doughy and pillowy Hefeweizen is propped up with some caramel malt, the better to withstand a high bittering charge of German hops. Fermentation with a traditional Weizen yeast before staggered additions dry-hopped Cascade. Wheaty goodness with toffee-like caramel, a lashing of not-unreasonable bitterness, a bouquet of yeasty plum-and-banana suffused with a little hoppy grapefruit citrus showboating - no fruit was harmed in the brewing of this wheat beer.