17. WHEAT BEER
17D. Weizenbock
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.
Mouthfeel: Full-bodied. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. Moderate carbonation.
Overall Impression: A strong, malty, fruity, wheat-based ale.
History: A Bavarian specialty first introduced by Schneider in 1907 under the Aventinus name.
Comments: A Bock among Bavarian Weizen beers.
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.
| Vital Statistics: | OG: 1.066-1.080+ |
| IBUs: 15-30 | FG: 1.015-1.022 |
| SRM: 7-25 | ABV: 6.5-8.0%+ |
Commercial Examples: Schneider Aventinus, Erdinger Pikantus, Pyramid Weizenbock.
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