Weizenbock is a strong German wheat beer. It is similar to a Hefeweizen, although darker and higher in malt flavor and alcohol. To be considered in this style, German law requires at least 50% wheat malt to be used in the brewing process. This style uses ale yeast, and gets a slightly spicy tone from the yeast. Color should be medium red-brown or darker, with a cloudy appearance. Aroma and taste should be highlighted by both wheat sweetness and malt characteristics such as caramel. ABV is likewise higher than pale German wheat style, usually 6% or higher.
From the German Beer Institute:
"Comparable to the barley-based regular Bockbier, a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). The other 30 to 40% tend to be so-called Pils, Vienna or Munich malts. These are pale to amber, and sometimes slightly caramelized barley malts that give the beer a full-bodied mouthfeel, a rich and satisfying malty finish, and—depending on the barley malt's color—a more or less opaque appearance. While regular Bockbiers are lagers, Weizenbocks are all ales. They are fermented with a special yeast that gives the brew a slightly spicy, clove-like flavor."
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