Beer Styles 201: Weizenbock
This German style beer is nothing to bock about. It’s known for its high ABVs and high amount of wheat malt.
By The Beer Community on Nov. 24, 2016
Style Name: Weizenbock pronounced “veye-tssen-bock” (NOT “wisen-bock!)
Substyle / Region: This is a member of the German Bock family.
Appearance: Weizenbocks are pale to amber in color with an opaque appearance.
Flavor & Aroma: The flavor is spicy and clove-like from the special yeast with which it is fermented.
Palate & Mouthfeel: Slightly caramelized malts give this beer a full-bodied mouthfeel with a rich and satisfying malty finish.
Food Pairings: Hearty meats like venison and lamb are fabulous, but it works well with veal too. For something sweet try it with apple pie or strudel, plum tarts or banana pudding.
Comments: The German Reinheitsgebot require Weizenbock to be made with at least 50% wheat malt, but usually it is made with 60-70%. The rest is Pils, Vienna or Munich malts.
Serving Suggestions: This beer varies quite a bit so you might want to serve darker versions warm and lighter versions cool, but always in a weizen glass.
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