Ettal Weizen

Ettal tastes like it was designed by committee in a quiet cloister. Clean banana, a whisper of clove, absolutely no rough edges. The carbonation sits light on your tongue—it's almost austere, the way a hefeweizen should be if you grew up reading about them in beer books. Finishes dry and forgettable in the best way.

Herrngiersdorf Weizen

Herrngiersdorf opens with more yeast character—spicy phenols hit first, then a creamier body than you'd expect. There's a slight funkiness underneath that reads less like discipline and more like a brewer saying 'here's what we do.' The banana's there, but it's playing backup to the weizen's whole thing, not leading.