Tasting

A Zwiesel Dampfbier first catches the eye with its color—a clear, warm amber with creamy foam. The aroma carries notes of bread crust and a touch of caramel; on the palate it's mild, round, and barely bitter. The finish is short and malty.

Three beers serve well as examples. The Dampfbier from Zwiesel Dampfbier Brewery shows what a top-fermented beer tastes like without wheat. The beer from Hacklberg represents the city's classic Helles. The Pichelsteiner Festbier from Falter Private Brewery in Regen shows just how robust yet soft a Bavarian Festbier can be.

A simple mug or cylindrical glass works fine for a Helles. It should be served around 7°C (45°F) so the malt doesn't get lost. Dampfbier tastes better slightly warmer, at 8 to 10°C (46–50°F), since the aromas open up more at that temperature.

Wheat beer belongs in the tall Weissbier glass. Tilt the glass while pouring and let the beer run down the side. Toward the end, straighten the glass so the foam builds and the yeast makes its way into the glass as well.

A fixed sequence helps when tasting: first look at color and foam, then smell, then drink in small sips. With Dampfbier, pay attention to the fruit notes; with Helles, focus on the finish. Taste in moderation—it's about the flavor. Anyone booking a tour in Zwiesel will usually have the yeast differences explained right at the fermentation vat, and in Passau, the walk up to Hacklberg Brewery is well worth it.