Weihenstephaner N/a Recipe

Select glass

Choose a clean Weizen (tall wheat) glass chilled briefly in the refrigerator for 10–15 minutes. The tall shape and narrow base with flared top will preserve the head and concentrate the aroma.

Do not over-chill or freeze the glass. A slightly cool glass (not icy) helps maintain a lively head and aroma.

First pour (create head)

Hold the glass at a 45° angle and begin pouring the Weihenstephaner from about 2–3 inches above the lip. Pour steadily for the first two-thirds of the bottle or can, allowing a foamy head to develop. This encourages aroma release and a creamy head characteristic of a Hefeweizen.

Second pour (add yeast and adjust head)

When the glass is two-thirds full, straighten it upright and pour the remaining beer down the center to suspend yeast and create a generous, stable head (about 1–2 inches). This will also evenly distribute the beer’s yeast and haze for authentic appearance and flavor.

If serving from a tap, follow the same two-step pouring technique: start with the tilted-glass pour, then finish upright to build the head.

Optionally serve with a fresh lemon wedge or orange slice on the rim. Lemon is less traditional for Hefeweizen; an orange slice is a complementary choice that highlights the beer’s citrusy ester notes. Leave garnish on the side for the guest to add if desired.

Present immediately to preserve carbonation and head. Advise drinking while bright and effervescent (typically within 15–30 minutes of pouring).