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In order to be called wheat beer or wheat beer, this type of beer must be brewed with top-fermented yeast and at least 50 percent wheat malt. A cloudy appearance and a fruity aroma are just as much a part of wheat as the typical banana taste, which results from a fermentation by-product. Further names are "wheat" and for more precise differentiation "wheat yeast" or "yeast". In the 1960s in Germany almost only "crystal wheat" was served, which was also called champagne wheat. This beer is freed from any yeast residues and suspended matter by filtration. The trend today is again clearly towards natural turbidity. As a rule, wheat beer has an original wort content of between 11 and 14 percent. The alcohol content is normally between five and six percent by volume. However, there are also strong wheat beers with an original gravity content of up to 20 percent and an alcohol content of over eight percent by volume.