(full name: Meckatzer Weizen Allgäuer Hefeweizen) Extraordinarily huge head, not very stable however. Greenish-yellow beer. Nose gives wheat, banana, cilandro-touch and some cloves. Taste gives wheat again, allspice/cloves - flavour. The wheat has virtually no acidity, and retronasal, the cloves get even stronger, like chewing on a clove or an allspice kernel. Warming up, a stale bread-taste appears. Creamy-yeasty, fullish wheat sensation, with a clove-bitterish, not yet adstringent aftertaste. It is not a bad Weizen, but the clove-one-dimension makes it balance precariously on the edge of being a caricature of the style itself.

Never mind the commercial brawn. More important is this: Weiss-Gold is NOT a wheatbeer (Weissbier). "Weiss" here is the familyname of the brewer! This is a bottom-fermented beer, and a very old one, at that, launched in 1905 and revamped in 1950. Clear pale-golden, white head, quickly reduced to white rim. Nose is very grainy, green lunaria aroma as well as white wine-like aroma. Quite dry - herbal and grassy hopstaste (maybe not surprising from an area, cultivating more wine than brewing beer). Malt is there retronasal, where it provides for a mild-sweetish underbuild for the delicate hopflavours. It is brewed with fully local ingredients, so if I say Tettnang, I'm not guessing anymore. Better bodied than average pilseners. Nice pilsener. Though why it ought to be a class of its own?

Very pale gold, thick white head, champenoise bubbling. Nose yields grain, pale malt, grape-like smell, herbal. Dry taste, spicy(nutmeg?)-herbal-grassy flavours, Germans hops, discreet. Very dry mouthfeel, light bodied, champenoise carbonation, not much aftertaste. A really good Pilsener - in what is difficult to pinpoint, but it beats score of its competitors in an offhanded way.