This Top Ten List of German Wheat is from the results of the 2012 U.S. Open Beer Championship, Great American Beer Festival, and the World Beer Cup.

German Wheat Ale
Subcategory: South German  Kristal Weizen/Kristal Weissbier
The aroma and flavor of a Weissbier without yeast is very similar to Weissbier with yeast with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium- to full-bodied beer. The color is very pale to deep golden. Because the beer has been filtered, yeast is not present. The beer will have no flavor of yeast and a cleaner, drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl should be perceived.
OG: 1.047-1.056  
FG: 1.008-1.016  
Alcohol by Weight: 3.9-4.4%  
IBU: 10-15
Color SRM: 3-9  
  
Subcategory: German Leichtes Weizen/Weissbier
The German word leicht means light, and as such these beers are light versions of Hefeweizen. Leicht Weissbier is top fermented and cloudy like Hefeweizen. The phenolic and estery aromas and flavors typical of Weissbiers are more subdued in Leichtes Weizen. Hop flavor and aroma are normally absent. The overall flavor profile is less complex than Hefeweizen due to decreased alcohol content. There is less yeasty flavor present. Leichtes Weissbier has diminished mouth feel relative to Hefeweizen, and is a low-bodied beer. No diacetyl should be perceived. The beer may have a broad range of color from pale golden to pale amber. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.028-1.044  
FG: 1.004-1.008  
Alcohol by Weight: 2.0-2.8%  
IBU: 10-20
Color SRM: 3.5-15  
 
Subcategory: South German Bernsteinfarbenes Weizen/Weissbier
The German word bernsteinfarben means amber colored, and as such, a Bernsteinfarbenes Weizen is dark yellow to amber in color. This beer style is characterized by a distinct sweet maltiness and caramel or bready character from the use of medium colored malts. Estery and phenolic elements of this Weissbier should be evident but subdued. Bernsteinfarbenes Weissbier is well attenuated and very highly carbonated, and hop bitterness is low. Hop flavor and aroma are absent. The percentage of wheat malt is at least 50 percent. If this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.048-1.056 
FG: 1.008-1.016 
Alcohol by Weight: 3.8-4.3% 
IBU: 10-15
Color SRM: 9-13 
 
Subcategory: South German Dunkel Weizen/Dunkel Weissbier
This beer style is characterized by a distinct sweet maltiness and a chocolate-like character from roasted malt. Estery and phenolic elements of this Weissbier should be evident but subdued. Color can range from copper-brown to dark brown. Dunkel Weissbier is well attenuated and very highly carbonated, and hop bitterness is low. Hop flavor and aroma are absent. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. If served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.048-1.056 
FG: 1.008-1.016 
Alcohol by Weight: 3.8-4.3% 
IBU: 10-15
Color SRM: 10-19 
   
Subcategory: South German Weizenbock/Weissbock
This style can be either pale or dark and has a high starting gravity and alcohol content. The malty sweetness of a weizenbock is balanced with a clove-like phenolic and fruity-estery banana element to produce a well-rounded aroma and flavor. As is true with all German wheat beers, hop bitterness is low and carbonation is high. Hop flavor and aroma are absent. It has a medium to full body. If dark, a mild roast malt character should emerge in flavor and to a lesser degree in the arom If served with yeast the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.066-1.080  
FG: 1.016-1.028  
Alcohol by Weight: 5.5-7.5%  
IBU: 15-25
Color SRM: 5-30