How to pour
a weizen in
Rinse the glass with cold water and shake it out without drying it. A wet surface lets a wheat beer’s tall head build evenly; grease or a trace of rinse aid breaks it down instead.
Gently roll the bottle back and forth over the counter a few times, or hold it at an angle and slowly rotate it. This loosens the yeast settled on the bottom back into the beer.
Hold the glass at an angle and let the weizen run down the side until it is two-thirds full, then set it upright. A wheat beer’s head rises high and foams over the rim easily, so take your time.
Swirl the last two fingers of beer in the bottle so the remaining yeast comes along, then pour it on top. This makes the beer cloudier and fuller. A slice of lemon is optional and not customary in Bavaria.
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The story
Weizen comes from Bavaria, where brewing wheat beer was a privilege of the duke for a long time. It is top-fermented and consists of at least half wheat malt, which gives it that soft, full mouthfeel. The most interesting part is in the yeast: during fermentation, it produces isoamyl acetate, which smells of banana, and 4-vinylguaiacol, which smells of clove. So there is no banana or clove in the beer; the yeast makes them itself. The warmer the brewer lets it ferment, the more banana develops. A weizen is generally around five percent.
The right glass
A weizen belongs in the tall, curved half-litre weizen glass: narrow foot, long waist and a broad bowl at the top to accommodate that tall head. That model is not in our range, and we would rather say so honestly than call another glass that. The closest option is a spacious half-litre beer glass, the classic German size, with room for a full pour plus foam. If you prefer a glass with a handle, take a look at the beer mugs.
Stölzle Lausitz Iserlohn Beer Glass 50 cl (6 pieces)
L.S.A. Canopy Beer Glass 52 cl (4 pieces)
Both sets together € 92,90.
The right tools
For a weizen, strictly speaking, you need nothing more than a bottle opener besides the glass; if you want to measure out a splash on the side, grab a jigger, and a bar spoon helps if you want to gently layer a second beer on top of the first. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 62,85.
What do you serve alongside it?
The weizen takes centre stage; this is what can be served alongside it. The Dutch classic is a jenever in a separate glass, the kopstoot. Well-known bottles include Bokma and Hooghoudt. On every drinks page, you can read the percentage, what it tastes like, which cocktails go with it, and which glass you need.
Variations & twists
A hefeweizen retains the yeast in the bottle and is cloudy in the glass; a kristallweizen is filtered and therefore clear, with less banana and clove. Dunkelweizen uses darker malt and adds bread and caramel alongside the banana. Weizenbock is the stronger version, roughly six to nine percent. Belgian witbier is similar, but coriander and orange peel are added; in a weizen, everything comes from malt, hops, water, and yeast. Want to read more? View all drinks and brands.
Serving tip
Five to seven degrees is the right temperature; any colder and the banana disappears behind the carbonation. Rinse the glass with cold water, pour until it is two-thirds full, and wait for the head to settle before adding the rest. Swirl the last two fingers' worth of beer in the bottle so the yeast comes along.
Good to know
Where do the banana and clove come from?
It comes from the yeast. During fermentation, wheat beer yeast produces isoamyl acetate, the compound that smells like banana, and 4-vinylguaiacol, which smells like clove. No banana or clove goes into the beer. The warmer the brewer lets it ferment, the more banana develops.
What is the difference between hefeweizen and kristallweizen?
Hefe is German for yeast. A hefeweizen is bottled unfiltered and appears cloudy in the glass, with full banana and clove notes. A kristallweizen is filtered, clear and more precise in flavour, because some of those notes disappear along with the yeast.
Do you have to roll the bottle?
That is the tradition, and it works. In a hefeweizen, the yeast settles to the bottom; by gently rolling the bottle back and forth a few times, or by swirling the last bit and pouring it on top, that yeast gets back into the beer.
What is the difference from Belgian witbier?
The spices. Belgian witbier gets coriander and orange peel added and often uses unmalted wheat. Weizen uses wheat malt and contains no spices; everything you smell comes from the yeast.
Does it come with a slice of lemon?
Not in Bavaria. There, the beer is served without lemon because the acidity flattens the head and overwhelms the banana. Outside Germany, it has become customary; it is allowed, but it is not part of the style.
Frequently asked questions
Where do the banana and clove in a weizen come from?
From the yeast, not from added ingredients. During fermentation, weizen yeast produces isoamyl acetate, which smells like banana, and 4-vinylguaiacol, which smells like clove.
Which glass do you use for a weizen?
The tall, curved half-litre weizen glass with a narrow foot and a wide bowl. We do not offer that model; the closest option is a generous half-litre beer glass, the classic German size.
What is the difference between weizen and Belgian witbier?
Belgian witbier gets coriander and orange peel added, while weizen does not. In weizen, the banana and clove come from the yeast, and the wheat is malted rather than unmalted.
How cold should you serve a weizen?
Between five and seven degrees. Colder and the carbonation overwhelms the banana; warmer and the beer quickly feels sweet and flat.
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