This category is, practically speaking, a catchall for beers that don’t fit neatly in an existing categories of Wheat Ales. Specialty wheat ales are frequently soured with fermentation agents like Brettanomyces or Lactobacillus, or brewed with unusual fermentables like buckwheat, sweet potatoes, maple syrup. This category also features the growing number of ultra-high gravity imperial or “extreme” wheat ales that push the limits of alcohol. Given the variation possible in this category, there are no established standards for appearance, aroma or flavor. Instead, beers in this category are defined by a pleasing combination of the beer’s elements, and overall drinkability.