Wheat beers have been around for centuries, but you can still startle unsuspecting New Zealanders with a good one. Most beer malts are barley-based, but a portion of wheat in the mash results in a sweeter, cloudier base. In combination with a Weinstephan yeast, this produces distinctive flavours of ripe banana, vanilla and clove. (Don’t be alarmed, they all do that.) Hop additions are used to balance the sweetness, but things never get bitter like the Australians when they lose the cricket.