A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Medium-high to high malty richness with a significant bready, grainy wheat character. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting. Bubblegum (strawberry with banana), sourness, or smoke are faults.
Very thick, moussy, long-lasting head. Can be hazy and have a shine from wheat and yeast, although this can settle out with age.
Medium-high to high malty richness with significant bready, grainy wheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character. No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.
Medium-full to full body. Soft, smooth, fluffy or creamy texture. Mild alcohol warmth. Moderate to high carbonation.
Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.
Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus
| Data | Min. | Max. |
|---|---|---|
| Original gravity | 1.064 | 1.090 |
| Final gravity | 1.015 | 1.022 |
| Bitterness | 15.0 IBU | 30.0 IBU |
| Color | 11.8 EBC | 49.3 EBC |
| Alcohol | 6.50 ° | 9.00 ° |