Maisels Weisse

German brewing has a habit of taking beer extremely seriously while still somehow remaining very good fun once the glasses start arriving. Maisel sits right in that sweet spot between old-school Bavarian brewing tradition and modern craft experimentation.

Founded in Bayreuth in 1887, the family-run brewery became best known for wheat beer long before hazy beer trends made cloudy pints fashionable elsewhere. Maisel’s Weisse remains the flagship, pouring properly hazy with all the banana, clove and soft bready character you want from classic German Weissbier. Fresh, lively and remarkably easy to drink by the litre when the weather behaves itself.

What’s interesting now is how the brewery balances tradition with newer projects like Maisel & Friends. Alongside the classic Bavarian range, they’ve embraced modern craft styles without completely losing their identity in the process. IPA, pale ale and barrel-aged experiments all exist, but the brewery still feels fundamentally rooted in Franconian beer culture rather than trend-chasing. (Maisel & Friends and Hopfenhelden)

Bayreuth itself helps shape the atmosphere too. Northern Bavaria remains one of Europe’s great beer regions, full of cellar beer, lager traditions and deeply committed drinkers who would probably consider discussing “mouthfeel” for too long a mild personal failing.

There’s also something reassuring about breweries that have survived this long while still feeling relevant. No dramatic reinvention required. Just proper beer, brewed properly, by people who clearly still enjoy the whole thing.