A very dark, roasted, velvety black ale with a low alcohol content, no noticeable hop bitterness, but with a pronounced roasted finish, thanks to the combination of three different roasted malts. Historically, it was developed as an attempt to replicate the success of London Porter, initially offering a fuller, velvetier, and denser flavor profile. If a brewery offered both stout and porter, the restaurant historically always offered the stronger brew (originally called "stout porter"). Modern versions have a lower initial gravity and are no longer as strong as porter.

Wheat beer originated in Germany and Belgium, where it was developed in the 16th and 17th centuries. Prior to this, Germany had produced only barley malt beer for centuries. However, in the 16th century, Bavarian brewers began using wheat malt instead of barley, or both. This change was driven by a barley shortage in some regions of Germany, while wheat was much more readily available. Mārsmilgas Weissebier is an unfiltered, top-fermented beer fermented with a special yeast strain suitable for wheat beer. Wheat malt accounts for 65% of the beer's mass during the brewing process. The hop flavor and bitterness are virtually imperceptible; the emphasis is on the light notes of banana and clove that this yeast strain creates when it comes into contact with the wheat malt during brewing.

In the following centuries, wheat beer became increasingly popular, especially in Bavaria, where it was produced in various varieties, such as weissbier, crystal weissbier, and others. Today, wheat beer is well-known and popular worldwide; many breweries produce it in various versions and styles. Dandelion Kristal Weissebier is a filtered weissbier. In its production, the already brewed unfiltered beer is aged in tanks for two to four months before filtering, as pre-filtration of the beer is simply not possible.