Regions of popularity: Spreading in popularity from the south ever further into northern Germany.
Beer type: Vollbier
Original extract: min. 11 and 14%
Alcohol content: appr. 5,4% vol.
Fermentation type: Top-fermenting
Characteristics: Crystal-clear or slightly yeast-cloudy, lively beer with a fruity, zesty flavour, lighter or dark coloured.
Brewing process: Minimum 50% wheat malt, the rest barley.
History: Wittelsbacher wheat monopoly since 1602, its production by other brewers repeatedly banned to protect this income source, yet it remained popular. Over 80% of wheat beers come from Bavaria.
Serving conventions: Tastes best nicely chilled right out of the refrigerator – without adding a lemon slice or rice.