Beer · Light & sessionable

Hefeweizen

Banana, clove, and Bavarian sunshine in a tall glass.

How to order it: The yeast does the magic — no actual bananas involved.

The story

Bavarian wheat beer was once literally royal business: the Wittelsbach dukes held a lucrative monopoly on its brewing for generations, an arrangement that funded courts while the populace drank brown lager. The style's signature — banana and clove, conjured by a special yeast strain from nothing but wheat, barley, water, and hops — survived even when fashion abandoned it; by the early twentieth century weissbier was nearly a relic. The revival came in the postwar decades, when it was rebranded as wholesome, even sporty, and became Bavaria's beloved brunch institution, poured tall and cloudy beside weisswurst before noon. Few beer styles have gone from ducal privilege to breakfast staple. This one managed both.

Adjacent pours