Ettal Weizen

Ettal hits you with a soft, almost delicate wheat character—clean banana esters but not aggressive about it. The finish is dry and slightly grainy, like you're sipping something made by monks who prioritized clarity over showmanship. There's a gentle phenolic whisper (clove, white pepper) that doesn't overpower. It's the kind of hefeweizen that disappears easily, which is either its greatest strength or a sign it plays things safe.

Maisel Bamberg Weizen

Maisel Bamberg goes the other direction—those banana esters are front and center, almost bubblegum-sweet, with clove spice that actually sticks around. The malt body feels slightly rounder, warmer, like it's giving you something to chew on. There's a funkiness beneath the fruit that suggests the yeast did real work here. This is a weizen that wants to be tasted, not just consumed.