Weihenstephan Original Beer: A Taste of Germany in Japan
The word “original” gets used loosely in brewing. Weihenstephan uses it with more justification than most. The brewery on the hill above Freising has been…
The word “original” gets used loosely in brewing. Weihenstephan uses it with more justification than most. The brewery on the hill above Freising has been…
Saint Korbinian arrived in Freising in the early eighth century, established the diocese that would anchor Bavarian Christianity for centuries, and left his name on…
Most hefeweizens are compared to each other. The Weihenstephan Hefe Weiss is the one everything else gets compared to. That is not marketing language —…
There is a hill outside Freising, about forty kilometres north of Munich, where Benedictine monks have been brewing beer since 1040. The Weihenstephan abbey brewery…
There is something practical about a Bavarian wheat beer brewed in Japan. The style — cloudy, yeast-forward, banana and clove rising before the glass reaches…
Germany has a long and serious beer culture, and then it has Salitos — which arrived in 2002, ignored that seriousness entirely, and went on…
The wheat beers that most people outside Germany know come from Bavaria — the tall glass, the cloudy pour, the banana and clove yeast character…
Münster is not Munich. That is the first thing worth saying. The cathedral city in North Rhine-Westphalia has its own pace, its own brewing tradition,…
There is a particular glass that belongs to a Weissbier — tall, slightly curved, wider at the top, filled with something cloudy and pale that…
February in Munich is cold and quiet in a way that Tokyo winters rarely are. For centuries, the monks of the Paulaner order used that…