@MSK: Ummmm not my favorite. I was hoping to get a lot of the fruity, sour, ruby red character from the grapefruit. Unfortunately, all I got was the dry mouthfeel of eating a grapefruit. No fruit, no sour, just a peppery, dry finish, which are not what I consider desirable traits in a quenching wheat beer. Plus, I had the Belgian, not Bavarian, strain of yeast, therefore I had less fruity character to begin with. Again, not what I was shooting for. I'll save a few, but most likely the majority will be going down the drain so I can save the bottles. Better luck next time.