Brewed in
Germany, Loved
WorldWide
Our brew masters only use water, malt, hops and yeast to create a wide range of authentic German styles. From Pilsner to Weizen and from Schwarzbier to Radler: each beer is refreshing and full of character. Discover the rich beer tradition and culture that Germany has to offer. Prost!
AUTHENTIC GERMAN STYLES
AUTHENTIC GERMAN STYLES
Weidmann Pilsner
Taste profile| Style | German lager |
| Alcohol | 4,8% |
| Aroma | Clear and malty with hints of spicy hops |
| Taste | Soft and malty |
| Mouth feel | Light and accessible with a refreshing finish |
| Type | Bottom-fermented |
| Colour | Gold |
| Bitterness | Medium |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt and Munich maltFor a malty taste For a deep golden colour |
| Hops | Hallertau hopsFor a mild bitterness and spicy taste |
| Yeast | Pilsner yeast |
| Finger food | Nachos |
| Starter | Hot chicken wings |
| Main course | Indian dishes |
| Dessert | Mild cheese |
Weidmann Hefeweizen
Taste profile| Style | German wheat beer |
| Alcohol | 5,4% |
| Aroma | Fruity and spicy, with hints of banana and cloves |
| Taste | Lightly grainy, slightly hoppy and a bit of sour-sweetness of wheat |
| Mouth feel | Full-bodied, creamy and round |
| Type | Top-fermented |
| Colour | Dark gold |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Use of Wheat malt next to Pilsner malt and Munich maltFor a fuller body and a silky, creamy texture For a long-lasting and thick foam head For a bready and grainy-sweet malt character |
| Hops | Hallertau hops |
| Yeast | Weizen yeast, for tones of banana, nutmeg and cloves |
| Process | Not filtered after fermentation, leaving it hazy |
| Finger food | Fried calamares |
| Starter | Ceaser salad |
| Main course | Wienerschnitzel |
| Dessert | Tropical fruit |
Weidmann Dunkelweizen
Taste profile| Style | German wheat beer |
| Alcohol | 5% |
| Aroma | Fruity and spicy, with hints of banana, cloves, caramel and bread crust |
| Taste | Grainy flavor with rich caramel, toast character, slightly hoppy and a bit of sour- sweetness of wheat |
| Mouth feel | Full-bodied, creamy and round |
| Type | Top-fermented |
| Colour | Red brown |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Use of dark Wheat malt next to Pilsner malt and Munich maltFor a fuller body and a silky, creamy texture For a long-lasting and thick foam head For a bready flavor with caramel and toasty notes |
| Hops | German bitter hops |
| Yeast | Weizen yeast For tones of banana, nutmeg and cloves |
| Process | Not filtered after fermentation, leaving it hazy |
| Finger food | Smoked ham |
| Starter | Roast chicken |
| Main course | American-style BBQ |
| Dessert | Gouda cheese |
Weidmann Schwarzbier
Taste profile| Style | German dark beer |
| Alcohol | 5% |
| Aroma | Malt character with notes of chocolate and dark caramel |
| Taste | Light roasted malt flavor with bitter chocolate palate |
| Mouth feel | Fairly dry with some residual sweetness |
| Type | Bottom-fermented |
| Colour | Black |
| Bitterness | Medium |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt, Munich malt and roasted maltFor a chocolate sweetness For a dark colour |
| Hops | German bitter hopsFor a noble hop bitterness |
| Yeast | Pilsner yeast |
| Finger food | Roasted almonds |
| Starter | Garlic mushrooms |
| Main course | Grilled black angus beef |
| Dessert | Chocolate pie |
Weidmann Radler
Taste profile| Style | German beer mix |
| Alcohol | 2,4% |
| Aroma | Sweet and fruity |
| Taste | Fresh, soft, citrusy and balanced sweet |
| Mouth feel | Soft, round body with a refreshing and crisp finish |
| Type | Bottom-fermented |
| Colour | Straw |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt and Munich malt |
| Hops | German bitter hops |
| Yeast | Pilsner yeast |
| Process | Mix of 50% unfiltered Weidmann Pilsner and 50% lemonadeFor a refreshing and accessible taste For a good balance of bitter and sweet For a naturally cloudy appearance |
| Finger food | Steamed mussels |
| Starter | Fruit salad |
| Main course | Pulled porc |
| Dessert | Lemon cheese cake |
Weidmann
Pilsner
| Style | German lager |
| Alcohol | 4,8% |
| Aroma | Clear and malty with hints of spicy hops |
| Taste | Soft and malty |
| Mouth feel | Light and accessible with a refreshing finish |
| Type | Bottom-fermented |
| Colour | Gold |
| Bitterness | Medium |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt and Munich maltFor a malty taste For a deep golden colour |
| Hops | Hallertau hopsFor a mild bitterness and spicy taste |
| Yeast | Pilsner yeast |
| Finger food | Nachos |
| Starter | Hot chicken wings |
| Main course | Indian dishes |
| Dessert | Mild cheese |
Weidmann
Hefeweizen
| Style | German wheat beer |
| Alcohol | 5,4% |
| Aroma | Fruity and spicy, with hints of banana and cloves |
| Taste | Lightly grainy, slightly hoppy and a bit of sour-sweetness of wheat |
| Mouth feel | Full-bodied, creamy and round |
| Type | Top-fermented |
| Colour | Dark gold |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Use of Wheat malt next to Pilsner malt and Munich maltFor a fuller body and a silky, creamy texture For a long-lasting and thick foam head For a bready and grainy-sweet malt character |
| Hops | Hallertau hops |
| Yeast | Weizen yeastFor tones of banana, nutmeg and cloves |
| Process | Not filtered after fermentation, leaving it hazy |
| Finger food | Fried calamares |
| Starter | Ceaser salad |
| Main course | Wienerschnitzel |
| Dessert | Tropical fruit |
Weidmann
Dunkelweizen
| Style | German wheat beer |
| Alcohol | 5% |
| Aroma | Fruity and spicy, with hints of banana, cloves, caramel and bread crust |
| Taste | Grainy flavor with rich caramel, toast character, slightly hoppy and a bit of sour- sweetness of wheat |
| Mouth feel | Full-bodied, creamy and round |
| Type | Top-fermented |
| Colour | Red brown |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Use of dark Wheat malt next to Pilsner malt and Munich maltFor a fuller body and a silky, creamy texture For a long-lasting and thick foam head For a bready flavor with caramel and toasty notes |
| Hops | German bitter hops |
| Yeast | Weizen yeastFor tones of banana, nutmeg and cloves |
| Process | Not filtered after fermentation, leaving it hazy |
| Finger food | Smoked ham |
| Starter | Roast chicken |
| Main course | American-style BBQ |
| Dessert | Gouda cheese |
Weidmann
Schwarzbier
| Style | German dark beer |
| Alcohol | 5% |
| Aroma | Malt character with notes of chocolate and dark caramel |
| Taste | Light roasted malt flavor with bitter chocolate palate |
| Mouth feel | Fairly dry with some residual sweetness |
| Type | Bottom-fermented |
| Colour | Black |
| Bitterness | Medium |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt, Munich malt and roasted maltFor a chocolate sweetness For a dark colour |
| Hops | German bitter hopsFor a noble hop bitterness |
| Yeast | Pilsner yeast |
| Finger food | Roasted almonds |
| Starter | Garlic mushrooms |
| Main course | Grilled black angus beef |
| Dessert | Chocolate pie |
Weidmann
Radler
| Style | German beer mix |
| Alcohol | 2,4% |
| Aroma | Sweet and fruity |
| Taste | Fresh, soft, citrusy and balanced sweet |
| Mouth feel | Soft, round body with a refreshing and crisp finish |
| Type | Bottom-fermented |
| Colour | Straw |
| Bitterness | Low |
| Serving | 3ºC |
| Water | From our own source |
| Malt | Mix of Pilsner malt and Munich malt |
| Hops | German bitter hops |
| Yeast | Pilsner yeast |
| Process | Mix of 50% unfiltered Weidmann Pilsner and 50% lemonadeFor a refreshing and accessible taste For a good balance of bitter and sweet For a naturally cloudy appearance |
| Finger food | Steamed mussels |
| Starter | Fruit salad |
| Main course | Pulled porc |
| Dessert | Lemon cheese cake |
Pure & natural ingredients
Tradition is a huge part of the Weidmann story. Our beers are crafted according to the 1516 German Purity Law. Our brew masters continue to use only the finest malt, noble hops and pure water from our own source.
Malt
This ingredient is responsible for your beer’s colour, taste, aroma and the foam head. Barley produces a bready, toasted, caramel or roasted taste.
Hops
Responsible for the bitter taste and the fruity, floral & spicy aroma of a beer. It works as a conservative and is available as bitter hops and aroma hops.
Water
On average, a beer consists of 90% water. The salts, minerals and hardness of the water all have an impact on the beer’s appearance, taste and aroma.
Yeast
A single cell organism that is very important for the beer’s taste. It gives beer the aromas of banana, rose, apple, aniseed, almonds, cloves and pepper.
Traditional Craftmanship
1. Malting
The barley (and wheat) is warmed and moistened causing it to sprout. Afterwards it is dried and ground into a substance called ‘grist’.
2. Mashing
The grist is mixed with hot brewing water and heated to different temperatures. The starch is converted into fermentable brewing sugars.
3. Lautering
The mash is pumped into the lauter tun, where the solid components (grains) are separated from the soluble components (the wort).
4. Boiling
The wort is boiled for about 60 minutes in the wort copper, while the hops are added. Their bitter and aromatic ingredients are dissolved in the wort.
5. Cooling
After whirlpooling, where sediment parts are liberated, the wort has to be cooled quickly. The temperature is brought down to a constant 8ºC.
8. Packaging
After careful quality analysis, the beers are now ready to be filled in bottles, cans and kegs. Final step: shipping to beer fans all over the world!
7. Storing
The beer is stored for several weeks at 0ºC for maturation. Some beers are then filtered to remove remaining sediments and yeast cells.
6. Fermenting
The wort is pumped into fermentation tanks and yeast is added, causing the malt sugars to convert into alcohol and carbon dioxide.
The barley (and wheat) is warmed and moistened causing it to sprout. Afterwards it is dried and ground into a substance called ‘grist’.
The grist is mixed with hot brewing water and heated to different temperatures. The starch is converted into fermentable brewing sugars.
The mash is pumped into the lauter tun, where the solid components (grains) are separated from the soluble components (the wort).
The wort is boiled for about 60 minutes in the wort copper, while the hops are added. Their bitter and aromatic ingredients are dissolved in the wort.
After whirlpooling, where sediment parts are liberated, the wort has to be cooled quickly. The temperature is brought down to a constant 8ºC.
The wort is pumped into fermentation tanks and yeast is added, causing the malt sugars to convert into alcohol and carbon dioxide.
The beer is stored for several weeks at 0ºC for maturation. Some beers are then filtered to remove remaining sediments and yeast cells.
After careful quality analysis, the beers are now ready to be filled in bottles, cans and kegs. Final step: shipping to beer fans all over the world!
Celebrate Oktoberfest
with us
The Oktoberfest is the world’s largest beer festival in Munich, attracting over 7 million visitors every year. What started as a simple wedding celebration in 1810 has transformed into a 2-week event with massive tents with long tables serving over 6 million litres of the best Bavarian beer. With a little help from Weidmann, you can experience the unique German vibe in your own home - any time you like. Prost!
Oktoberfest Playlist
Oktoberfest beerquiz
OKTOBERFEST WALLPAPERS
OKTOBERFEST DECORATIONS
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Your moments with #Weidmann