Weizenbock

A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.

Aroma: Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy.
Appearance: Dark amber to dark, ruby brown in color. A very thick, moussy, long-lasting light tan head is characteristic. The
high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat
variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
Flavor: A complex marriage of rich, bock-like melanoidins, dark fruit, spicy clove-like phenols, light banana and/or vanilla,
and a moderate wheat flavor. The malty, bready flavor of wheat is further enhanced by the copious use of Munich and/
or Vienna malts. May have a slightly sweet palate, and a light chocolate character is sometimes found (although a roasted
character is inappropriate). A faintly tart character may optionally be present. Hop flavor is absent, and hop bitterness is
low. The wheat, malt, and yeast character dominate the palate, and the alcohol helps balance the finish. Well-aged examples
may show some sherry-like oxidation as a point of complexity.

Commercial Examples: Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock,
Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr’s Der Weisse Bock, Victory Moonglow
Weizenbock, High Point Ramstein Winter Wheat, Capital Weizen Doppelbock, Eisenbahn Vigorosa

What The Beersluts have to say:

Sorry buddies, we haven’t done a proper taste test on these beers yet!!

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