Bavaria

Bavarian wheat beer defined by its yeast: pronounced banana and clove over a soft, cloudy, highly carbonated body.

A filtered Weissbier: the same banana-and-clove character in a brilliantly clear beer with a lighter, crisper body.

A dark Bavarian wheat beer where banana and clove meet bread crust and light caramel from Munich malt.

A strong wheat beer combining Weissbier yeast character with bock malt depth — banana and clove over dark fruit and bread.

A monastery doppelbock from the Holy Mountain above Lake Ammersee, brewed by Benedictines since the fifteenth century.

A Munich dunkel built on Munich malt rather than on roast, and one of the most widely exported examples.

A Bavarian village weissbier from a brewery better known for its dark lagers, and the fruit-forward end of the style.

A benchmark doppelbock of dark chocolate, dried fruit and toasted malt, widely used as the style’s reference example outside Germany.

A traditional amber Märzen of the kind the Munich festival no longer serves, kept in production while the festival moved to a paler beer.

An alcohol-free wheat beer, and one of the products that established that the category could taste like beer rather than like an apology.

A filtered Bavarian wheat beer, brilliantly clear and noticeably crisper than the same brewery’s hazy version.

The most widely exported Bavarian wheat beer, and for most drinkers outside Germany the first weissbier they meet.

The reference weizenbock: a strong dark wheat beer of banana, dried fruit and clove that reads far more like a Belgian dark ale than most drinkers expect.

The same brewery’s weizenbock concentrated by freezing, and the most widely available demonstration of what freeze concentration actually does.

A Bavarian wheat beer from the brewery that kept the style alive when it was out of fashion, and darker than most modern examples.

The reference Bavarian Hefeweizen, with the banana and clove balance the style is defined by.