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A relative to the Hefeweizen, Dampfbier (translates to 'steam beer' in German) is brewed without wheat and fermented with a Weizen yeast strain. German Dampfbier can be a hard find but is most often brewed in rural areas in southern Bavaria where wheat can be difficult to obtain. The name 'dampfbier' originates from its steam-like appearance during its vigorous and sometimes uncontrolled fermentation.