Best German beers | Our top picks

Think Germany, think beer. This is the country that wrote the rulebook – literally. The Reinheitsgebot, or German Beer Purity Law, has been around since 1516, originally allowing just water, malt, and hops (yeast came later, once people figured out what it actually did).

Germany didn’t just give the world Oktoberfest – it gave us lager. Not the bland, soulless kind you get in cheap cans, but proper lager: full of character, brewed cold, and packed with centuries of tradition. For the record, lager means “to store,” not a beer style in itself.

With hundreds of breweries and regional styles, the variety of beers in Germany can be overwhelming. Whether you're eyeing the taps in a noisy Munich beer hall or scrolling through rows of bottles online, it’s easy to get lost.

That’s why we’ve done the hard drinking – uh, work – for you. Here’s our guide to the best beers in Germany and the classic styles you shouldn't miss.

1. Pilsner – Germany’s most popular beer

This is the beer that went global. Thanks to German and Czech migrants, Pilsner-style lager spread to the US, UK, and pretty much everywhere else, even though it’s one of the trickiest beers to brew well.

Today, Pilsner is the most popular style of beer in Germany, and for good reason. When it’s done right, it’s light, crisp, and ultra-clean, with a dry bite and a grassy note from Saaz hops. It’s the opposite of bland – just don’t confuse it with mass-produced lagers that borrow the name but none of the finesse.

If you prefer something a little softer, try a Helles – a maltier, rounder take on the classic Pils.

Try:

• Weihenstephan Pils – Clean and snappy, from the world’s oldest brewery.
• Augustiner-Bräu Lagerbier Hell – A benchmark Munich Helles: smooth, bready, and dangerously drinkable.

2. Märzen – malty, balanced, and built for beer halls

Brewed in spring and traditionally kept cool until autumn, Märzen (literally “March beer”) is Bavaria’s answer to the seasonal lager. It’s closely tied to Oktoberfest – in fact, most Oktoberfest beers are Märzen-style, just with a festival-ready twist.

Expect something a few shades darker than your standard lager, with toasted malt, light caramel sweetness and a clean, crisp finish. It's smooth, it’s rich, and it goes down a little too easily – no wonder it's gaining fans among modern brewers.

Try:

• Ayinger Märzen – A textbook example of this classic German beer style: malty but never heavy.,

3. Kölsch/Altbiers – rivals with a regional twist

Kölsch is Cologne’s signature beer – light in color like a lager, but brewed like an ale. It’s warm-fermented, then cold-stored (lagered), giving it a smooth body with a slight fruitiness and a clean, dry finish. And yes, it’s one of the few German beers with a Protected Geographical Indication – you won’t find “real” Kölsch made anywhere else.

Just 40 minutes up the Rhine, Düsseldorf brews its answer: Altbier. It’s darker, maltier, and closer to a British ale in taste, but with the crisp precision you'd expect from beers in Germany.

Locals are fiercely loyal to their hometown pours – and honestly, both are worth trying.

Try:

• Früh Kölsch – A Cologne classic since 1904, light and refreshing without being boring.
• Uerige Alt – Bold, bitter, and beautifully balanced – a standout among the best beers in Germany.

4. Hefeweizen (Weissbier) – Bavaria’s cloudy, flavor-packed classic

Nothing hits quite like a tall, frosty Weissbier after a hike in the Alps or a day carving through powder. Brewed with a high proportion of wheat, this southern German beer style is hazy, frothy, and full of character. Weiss means “white,” referring to its pale, cloudy appearance.

The most iconic version is Hefeweizen – “yeast wheat” beer. Unfiltered and bottle-conditioned, it’s got a creamy mouthfeel and a distinct flavor profile: expect clove spice, hints of banana, and a soft, bready finish. It’s unlike any other beer in Germany – and once you’ve had a good one, you’ll never confuse it with bland wheat beers again.

Try:

• Weihenstephaner Hefeweissbier – From the world’s oldest brewery, and still one of the best German beers out there.

5. Berliner Weisse – Berlin’s tart, low-alcohol classic

Sour beers might be trending now, but Berlin was way ahead of the curve. Berliner Weisse is a sharp, citrusy wheat beer that packs a punch without the booze, usually clocking in at just 2.5-4%. Tart, refreshing, and built for summer, it’s one of the most distinctive German beers you’ll find.

Traditionally, locals added fruit syrups to balance the sourness, but modern versions often let the natural acidity shine. It’s light, it’s funky, and it’s back on the radar thanks to the craft beer scene.

While you’re at it, try a Gose too – a salty, coriander-spiced cousin that’s equally sessionable (sorry, it’s a beer word, but it fits).

Try:

• Bayerischer Bahnhof Berliner Style Weisse – Bright, tart, and true to form.
• Bayerischer Bahnhof Gose – A well-balanced take on Leipzig’s salty specialty.

6. Dunkel – Munich’s dark, malty original

Before bright lagers took over, there was Dunkel – the original dark lager from Bavaria. Smooth, rich, and malt-forward, it’s got toasty flavors and barely a whisper of hops. Brewing it takes serious skill, starting with the maltster who roasts the grains just right.

Dunkel is especially popular in winter, but honestly, it’s great year-round, especially when paired with proper Bavarian beer hall fare. Think Schweinshaxe (roasted pork knuckle), soft pretzels, and loud conversation echoing off wooden walls.

Try:

• Augustiner-Bräu Dunkel – Best enjoyed in a noisy Munich beer hall with a plate of something porky.

7. Schwarzbier – the dark horse of German beers

Don’t let the color fool you – Schwarzbier, or “black beer,” might pour as dark as Guinness, but it drinks like a dream. Light-bodied, smooth, and clean as a crisp lager, it’s one of the most underrated styles of beer in Germany.

You get roasted malt flavor without the heaviness – think mild coffee or dark chocolate notes, but no bitterness. It’s the kind of beer that converts die-hard lager fans in one sip.

Try:

• Köstritzer Schwarzbier – The benchmark. Balanced, toasty, and dangerously drinkable. Start here – you won’t need to look further.

8. Bock – Germany’s strong, sweet sipper

Bock beers don’t mess around. These malty lagers usually hover around 6-7% ABV, with some versions pushing well past that. Smooth, sweet, and full-bodied, Bock is a winter favorite – though it’s just as satisfying when you’re not freezing.

There’s a whole family of styles here: Maibock is lighter in color and served in spring, Doppelbock is darker and even maltier, and Eisbock? That’s a beast – partially frozen to concentrate the alcohol, with some versions hitting 11% or more. Not one for chugging.

Try:

• Paulaner Salvator Doppelbock – The original, brewed since 1629. Rich, strong, and seriously smooth.

9. Rauchbier – the smoky one

Ever wanted to drink bacon? Probably not. But once you try Rauchbier, you’ll wonder why you waited.

This is one of the most unusual beers in Germany – dark, malty, and unmistakably smoky. The flavor comes from malt that's been dried over an open flame, giving it an intense, smoky aroma that can catch first-timers off guard. But give it a chance – it's smoother than it sounds, and surprisingly easy to drink.

You’ll find Rauchbier in a few places worldwide, but Bamberg is its true home.

Try:

• Aecht Schlenkerla Märzen – The original and still the best. If you’re going to try just one, make it this.

Daniel is the editor of the craft beer publication Original Gravity%.

Explore more of Germany and its beer with The Rough Guide to Germany.