I sampled this last night at a launch event.
The export director was very forthcoming with information.
I am amazed that I am able to remember anything, but here is the info that I retained:
There are no adjuncts, because the beer conforms to the reinheitsgebot - which is the integral part of the challenge. Instead, it uses lots of green (unkilned) malt from their local maltster for the extreme levels of diastatic enzyme. I (sadly) did not ask for further grist info.
They use a decoction mash, and the mash is tailored to very high fermentability.
The fermentation regime is high ferment temp with a French champagne yeast, I think that they use the same ferment temp as their hefe of 20C, and then finish the ferment with three strains of lager yeast at 6C (which is obviously designed to ferment as much dextrine as possible).
I did not ask about the hops, but there is only the slightest hop presence in this beer. I spoke to more than one person who mistook the yeast fruitiness for hops.
And my opinion: I thought it is a very accomplished beer, very refined and polished. The balance is not going to appeal to everyone, but it is obvious that it is not designed to, especially if you dislike kristall weizen. There is a lot of ethanol sweetness, the malt is very fresh, and I thought I could pick how it differs from kilned malts, more of a bean sprout kind of flavour in there. It is complex, and very dry and spritzy, and the easiest comparison to draw is champagne. I was expecting the product to be something like the Schneider-Brooklyner, but it is not. I really like that they produced a big 'showy' beer that was not made by just adding more of something. I think it deserves a bit of credit.
