Munich brewing culture tends to take beer very seriously while simultaneously making it look completely effortless. Paulaner has been part of that world for centuries, producing the sort of beers that remind you Germany never really needed to invent “craft beer” because it had already worked most of this out a long time ago.

Founded by monks in the 1600s, the brewery became closely associated with strong, nourishing beers brewed during fasting periods, particularly Salvator, one of the original doppelbocks. That rich malt-driven style still sits at the heart of the brewery today, although most people now know Paulaner through its wheat beers and Oktoberfest lagers.

The Hefe-Weissbier remains one of the benchmarks of the style. Soft carbonation, banana and clove yeast character, fresh bread notes and that unmistakable cloudy texture that somehow feels both refreshing and substantial at the same time. It is the sort of beer that makes you wonder why people spend so much effort aggressively dry hopping pale ales when wheat beer already exists.

The lager side of the range deserves equal respect. Crisp helles, märzen and pils styles all carry the clean precision German brewing does better than almost anywhere else. Nothing feels overstated. The bitterness stays balanced, the malt stays expressive and the alcohol rarely shouts louder than necessary.

Paulaner is also one of the six breweries officially allowed to serve beer at Oktoberfest, which feels less like a marketing detail and more like Bavaria quietly reminding the rest of the world who still runs this particular category.