Camba Wheat Beer

Camba's got that crisp, almost delicate weizen character—the banana and clove notes arrive without announcing themselves loudly. There's a lightness here that feels intentional, like they dialed back the fermentation heat just enough to keep things from getting murky or phenolic. The wheat smoothness is there, but it doesn't cling to your palate; instead it glides through and lets you taste it again on the next sip. This is a beer that tastes great at 44°F and doesn't demand your full attention.

Ruperti Weizen

Ruperti comes across with a noticeably fluffier mouthfeel—the carbonation sits plusher, and the yeast profile has more presence. You get the classic weizen banana and spice combo, but they're layered with a slight creamy texture that suggests a warmer fermentation or longer conditioning. The wheat character feels more pronounced here, not in a grain-forward way, but in how it cushions everything else. It's the kind of hefeweizen that rewards slow sipping on a warm afternoon.