The Waldmann Pilsener
A GERMAN-STYLE PILSENER–BOLD, BITTER AND NOT WHAT YOU MIGHT EXPECT. THIS DEEP GOLDEN LAGER BENEFITS FROM SEVERAL HOP ADDITIONS FOR A HEAVENLY FLAVOR MARKED BY NUANCED NOTES OF HONEY AND WHEATGRASS.
LAGER 5.5% ABV
Waldmann’s Oktoberfest
AN UNFILTERED, COPPER COLORED GERMAN-STYLE MÄRZEN OKTOBERFEST LAGER. MADE FROM FLOOR MALTED PILSENER AND DARK MALTS, IT’S FULL BODIED, WITH A DRY FINISH AND JUST ENOUGH HOPS TO INVITE ANOTHER DRINK. PROST!
LAGER 5.9% ABV
Waldmann’s Festbier
THE STRAW-HUED OFFICIAL BEER OF MUNICH’S OKTOBERFEST SINCE 1972. MALT FORWARD BUT WELL BALANCED WITH SPICY NOBLE HOPS. BAVARIANS CALL THIS LAGER WIESN (“the Meadow”) AFTER MUNICH’S THERESIENWEISE, THE PARK THAT HOSTS OKTOBERFEST.
LAGER 6.3% ABV
Sour Malt Berliner Weisse
WALDMANN’S SOUR MALT BERLINER IS LIGHT, DELICATE AND BURSTING WITH GRAIN FLAVOR. IF THE PUCKER OF KETTLE SOURS ISN’T YOUR THING, NO WORRIES–THIS BERLINER IS MADE WITH SOURED MALTS–GRAIN THIS’S BEEN ALLOWED TO FERMENT BEFORE IT’S ROASTED AND MILLED FOR BREWING. A WHEAT BEER WITH ALMOST NO BITTERNESS AND JUST A HINT OF RASPBERRY, OUR SOUR MALT BERLINER IS BRIGHT BUT LOW IN ACIDITY. IT’S THE PERFECT COMPLEMENT TO A SUMMER SALAD, SALTY PRETZEL OR GRILLED BURGER. TRY IT STRAIGHT OR WITH AN ADDITIONAL SHOT OF RASPBERRY SYRUP. PROST!
ALE 3.6% ABV
Lichtenhainer Weißbier
BREWED NEAR JENA IN THE THURINGIA REGION OF NORTHEASTERN GERMANY FOR HUNDREDS OF YEARS. REACHING THE PEAK OF ITS POPULARITY IN THE LATE 19TH CENTURY. A PALE, UNFILTERED BEER BREWED WITH BOTH BARLEY AND WHEAT MALT, SOME OF WHICH IS LIGHTLY SMOKED OVER BEECHWOOD. THE BEER OFFERS A MILD TARTNESS WITH A HINT OF SMOKE FROM THE ADDITIONS OF SMOKED MALT AND ACIDULATED MALTS. THE STYLE DISAPPEARED COMPLETELY IN THE 1980’s, AND IS STILL VERY RARE IN THE U.S. DRINKING MARKET. A LOW ABV COMBINED WITH A SLIGHTLY SMOKED AND TART FLAVOR MAKE THIS BREW A GREAT SESSION BEER.
ALE 5.2% ABV
Bavarian Hefeweißbier
A DEEP GOLD BAVARIAN STYLE WEIβBIER FEATURING FLOOR MALTED BOHEMIAN WHEAT AND BARLEY. TOP FERMENTED WITH A TRADITIONAL WHEAT ALE YEAST AND KEPT AT HIGHER TEMPERATURES TO INCREASE ESTER PRODUCTION. FULL BODIED, FRUITY AND A CLEAN FINISH ROUND OUT THIS WALDMANN FAVORITE.
ALE 5.5% ABV
Dampfbier
THE STORY OF DAMPFIER GOES A BIT LIKE THIS… AN EARLY 19th CENTURY BAVARIAN BREWER WHO DID NOT HAVE A PERMIT TO BREW WITH WHEAT MALT INSTEAD BREWED ONE WITH ONLY HIGHLY KILNED BARLEY MALT AND FERMENTED IT WITH A WEIβBIER YEAST. AS THE BEER WAS VIGOROUSLY FERMENTING, IT LOOKED LIKE STEAM COMING OFF THE BEER, HENCE THE NAME “DAMPFBIER”. LOOKING AT OTHER HISTORICAL SOURCES, DURING THE LATER HALF OF THE 19TH CENTURY THE NAME PURELY REFERRED TO BEER BREWED USING STEAM AS A HEAT SOURCE, NOT BARLEY FERMENTED WITH WEIβBIER YEAST. ALL THIS SAYING, REGIONAL BEER IN BAVARIA WAS VERY COMPLEX AND HIDES MANY STORIES.
ALE 5.1% ABV
Waldmann NA
WE TAKE ONE OF OUR GREAT BEERS AND RUN IT THROUGH A LOW TEMERATURE VACUUM PROCESS TO REMOVE THE ALCOHOL BUT LEAVE THE GREAT FLAVOR.
Style varies, < 0.5% ABV
