DunkelWeizen
Manayunk Brewery and Restaurant

Appears a dark amber with a small white cap that quickly fades into a mild cap and small collar.
Smell - notes of either a mixed wheat, or American Wheat and caramel coming through. Actually, now that I read the description, it says that it's lagered, which would mean that neither of the mentioned yeasts were used but a lager yeast. Doughy, freshly baked bread.
Taste is of the aromas with a smooth breadiness that needs to have the esters and flavors of the Bavarian yeast strain to play among the heavy hitters of the Bavarian lineage. Taste is yeasty, with caramel infused, doughy rye bread with a touch of folger's crystals.
Mouthfeel is medium bodied, lagered like with smooth cocoa, and caramel.
Unfortunately, this and the weizenbock often get dissed in the U.S. due to misinterpretations of brewers believing that they are lagered...not so with these. Keep this style true to style by using the Weihenstephaner yeast. We need some banana and clove notes to play off the dark malt and caramel. If done like this, it's basically nothing more than a dark lager with some malted wheat. Forget the lagering nonsense...ferment this style around 70 F and let the esters take over.