The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.

The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.

The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.

The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.

The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.

The taste properties and aroma of wheat beer unfold best of all if it is poured into a cup intended namely for this sort- with narrow bottom and widened top. In such cup the bubbles of carbonic acid effervesce slowly, saving the freshness of the beer and forming especially bouncy foam. Before serving the wheat beer it is recommended to cool it to the temperature of 8- 10 degrees centigrade; then its properties will be unfolded best of all. Besides it is advisable to rinse the cup before using it in cold water (especially on a hot summer day). There is a certain ritual of pouring wheat beer from the bottle into the cup. Traditionally an empty cup is put on the bottle, then the bottle with the cup is overturned, and the beer is poured by slowly raising the bottle upwards. This ritual has been thought of not due to the attractive pouring way, but to make the beer yeast present in the bottle rise from the bottom and distribute evenly in the full cup. If it is poured properly, thick foam rises above the brim of the cup as if a cap.
The Bavarian tradition teaches to greet each other with the bottom of the cup in gentlemen way, so that the cap of the white foam does not fall.