Tasting

What does a Weissbier from the Chiemgau taste like? As it's poured, an aroma of banana and clove rises, followed by a soft fullness, a hint of acidity, and a dry finish. Both Hofbräuhaus Traunstein and the private Wieninger brewery from Teisendorf offer a pale Weissbier, serving here as examples of the style.

A good second example is a Helles, which with its malt and gentle bitterness forms the counterpoint to Weissbier — say, from one of Traunstein's breweries such as Wochinger. Chiemseebräu from Übersee on Lake Chiemsee showcases the darker side: strong beer and dark Märzen appear seasonally on its menu.

The right glass for Weissbier is the vase, a tall glass that flares outward at the top, holding half a liter. The shape captures the head and lets the aroma rise. A Helles is served in a Halbe or a mug, while a Bock is best in a smaller glass.

Weissbier tastes best at around 6 to 8°C (43–46°F). Too cold, and the fruity notes disappear. When pouring, tilt the vase and let the beer run down the side of the glass. Toward the end, straighten the glass so the head builds up. Finally, give the bottle a quick swirl so the yeast at the bottom gets mixed in.

How long pouring takes can't be said in general terms. It depends on the equipment, the temperature, and the carbon dioxide. Pouring Weissbier takes patience, so the head doesn't overflow.