I don't think these are "bourbon fortified" by the definition Docjowles was using. He seemed to be talking about a stout that was actually mixed with bourbon. Stouts like Heresy are oak aged in bourbon barrels, but actual bourbon isn't added to them to my knowledge. Not to be a nit picker :P

Franziskaner is one of the big hefeweisse producers. (I have a steadily dwindling 12-pack in my fridge right now.) Hacker-Pschorr is my personal favorite of the true-blue German hefeweizen, but it's not all that widely distributed here in the States.

Hefeweisse styles do not hit you over the head with a hop bomb or big malt explosion. They use a particular type of yeast that lends the beer a very distinctive smell, with aromas of clove, bread, and bananas. (Some people also get an almost medicinal smell out of it, like a newly-opened band-aid.) Because the yeast is a big part of the style, your nose plays a big part in enjoying everything it has to offer. Pour the beer into a room-temperature glass and let it warm up a bit. Drinking it from a glass means you stick your nose right in there and get a nice whiff of what those yeasts have been up to.

There is a lot of complexity in the style, but it is subtle and it is in the nose as much as it is in the mouth. There is a particular style of glass that is specific to weisse beers, but it's not mandatory to enjoy the beer. Just make sure you aren't drinking it straight from a bottle out of the fridge and you should do fine.

You can also try a dunkelweisse. It's the same ingredients, but the brewer roasts the wheat longer, lending the beer a dark brown color and the chocolate / coffee notes that are common to porters and other dark beer styles. Most breweries that do a hefe will do a dunkel as well, but they might be a bit hard to find as an import since many Americans shy away from dark beers.

If that still doesn't quite tickle your fancy, then you can try a Belgian wheat beer style called a witbier. It is a lightly-hopped wheat beet style similar in some ways to a hefe, but with spices like coriander and orange peel. Hoegaarden is pretty typical of the style and gets wide distribution as an import beer.

I'd also recommend a Belgian tripel or a saison ale. The St Bernardus mentioned earlier is an outstanding tripel, and Ommeggang is a domestic brewer in Cooperstown, NY (owned by Belgian brewer Duvel) that does a number of outstanding beers, including their Hennepin farmhouse ale. It is by far the best saison I have ever had, and it gets pretty decent distribution here in the States.

Those are all beers that have some similarities in their flavor profiles, and one of them should be more up your alley if you find a plain hefeweisse to be a bit bland.

There is a place near me called Dragonmead. They have this Belgian Tripple (Final Absolution), and a Dubble (Griffin) too. Both are great finds and if anyone is near detroit i recommend going and getting a growler (1/2 gal).

Thanks for the tips! I like pretty much all beers except for Pilsners and Wheat beers, so Stouts are a good choice as well.

I'd love to go to a brewpub, but just may not have the time, the nights will be company social events, but since some of them are going to be at bars I may end up at one, just have to see.