Beers

Pilsner

• Named after the Bohemian city of Pilsen
• bottom-fermented beer with increased hop content
• it is served in 0.3l tulips from Berliner, more rarely in a 0.5l jug

Correct tapping

• hold the pre-rinsed beer glass at a slight angle and open the tap fully
• Beer should come out of the tap flat onto the glass wall
• Tap after one minute
• during this time the surface of the foam strengthens → best prerequisite for a perfect and stable foam crown
• After another minute, the foam crown is put on by opening and closing the tap quickly several times.

Wheat

• Beer made from wheat and wheat malt
• Weisse, wheat and wheat beer have the same etymological origin

Crystal wheat

• Crystal clear due to filtration of yeast and suspended matter after fermentation
• Beer made from wheat or wheat malt
• tangy, light beer flavour
• is usually served with lemon

Historical background

Before the invention of the crystal in the 1920s, it was not customary to swill the yeast in the bottle and add it to the glass, as yeast has a bitter taste. Only when yeast accidentally got into the glass was a slice of lemon added to neutralise it.

Hefeweizen

• Contains natural suspended matter or yeast
• cloudy and fuller-bodied than crystal
• Cause: Bottle fermentation

Correct pouring

Wheat has strong foam development

• Careful pouring if the glass is tilted
• As soon as there is only a small amount of beer left in the bottle, it is swirled so that the settled yeast dissolves and enters the glass.

IMPORTANT: it is crucial that the entire beer ends up in the glass in order to obtain a full-bodied taste.