Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weissbier (literally "white beer", but the name is believed to come from Weizenbier ("wheat beer"), which is how it is still called in some regions), is a Bavarian beer in which a significant proportion of malted barley is replaced with malted wheat. By German law, weissbiers brewed in Germany must be top-fermented.[12] Specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation.[12] Weissbier is so called because it was, at the time of its inception, paler in colour than Munich brown beer.