Ettal Weizen

Ettal pours hazy gold with that classic Bavarian weizen cling. The nose is pure yeast—banana and bubble gum hit first, followed by a whisper of clove. On the tongue it's light and almost delicate, the wheat sitting crisp against a clean finish. There's a flour-like softness that doesn't weigh you down; this is a weizen that tastes like it wants to dance.

Maisel Bamberg Weizen

Maisel Bamberg comes out darker amber, denser in the glass. You get more bread crust on the nose—toasted grain underneath the phenolic spice. The mouthfeel is rounder, less ethereal than Ettal; the weizen yeast here is doing backup vocals to the malt. Clove and a hint of white pepper linger, and there's a mild sweetness that suggests darker wheat or a touch of melanoidin. This feels like drinking tradition.