Wheat Beer - Weizenbock

BJCP 17-D

AROMA

A powerful aroma of ripe fruit is very common. Aroma of alcohol is also common. Some clove-spice aroma may be present. No hop aroma. No diacetyl

APPEARANCE

Light amber to dark brown in color. High alcohol level may impair what would otherwise be a thick, long-lasting head. Wheat protein content may impair clarity

FLAVOR

Concentrated wheat flavor is dominant. Malty complexity, including smoky or raisin-like essences, may be present in darker versions. A fruity character is common, and some clove-spice flavor may occur. Well-aged examples may show some sherry-like oxidation as a point of complexity. Hop bitterness is well controlled to allow wheat and malt flavors to dominate the balance. No hop flavor. No diacetyl

MOUTH FEEL

Full-bodied. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. Moderate carbonation.

OVERALL

A strong, malty, fruity, wheat-based ale

INGREDIENTS

Wheat malt is typically 50% or more of the grist, the remainder barley malts. Hops provide mild bitterness only. Weizen ale yeasts are used. Water character can vary.

COMMENTS

A Bock among Bavarian Weizen beers

HISTORY

A Bavarian specialty first introduced by Schneider in 1907 under the Aventinus name

COMMERCIAL EXAMPLES

Schneider Aventinus, Erdinger Pikantus, Pyramid Weizenbock.

VITAL

OG: 1.066-1.080+ IBUs: 15-30 FG: 1.015-1.022 SRM: 7-25 ABV: 6.5-8.0%+