02 / Hefeweizen

Magla

“Mist”

Cloudy and unfiltered, with banana and clove from the yeast.

5.2%ABV

12IBU

4SRM

Taste it at the brewery

↔ DRAG TO SPIN

01 / The character

MORE THAN
A LABEL.

Magla stays hazy on purpose. Wheat malt and yeast bring the soft body, dense foam and aroma from fermentation, not additives.

GOOD COMPANY

salads, seafood, brunch

BEST SERVED

4-6°C · weizen glass

02 / The open recipe

Malt: Wheat, Pilsner
Hops: Tettnang
Yeast: Weizen
Original gravity: 1.051
Color: 4 SRM
Alcohol: 5.2%

03 / How it is brewed

FROM THE
FIRST GRAIN.

Explore each stage of the recipe.

01 / 05

Malt & milling

A high proportion of wheat malt with pilsner — the base of the soft body and thick head.

Temperature18°C

Gravity—

MashA wheat-tuned mash that builds the signature hazy, unfiltered cloudiness.Boil & hopsMinimal Tettnang at just 12 IBU — hops deliberately step aside for the yeast.FermentationWarm fermentation with weizen yeast that creates banana and clove — no additives.Conditioning & servingLeft unfiltered and cloudy; served at 4–6°C in a tall weizen glass.

03 / The next character

Kaluǵer

Belgian Tripel · 8.5% ABV

Magla

MORE THANA LABEL.

FROM THEFIRST GRAIN.

Malt & milling

Kaluǵer

MORE THAN
A LABEL.

FROM THE
FIRST GRAIN.