Description

The German-style Weizenbock is a wheat version of a German-style bock, or a bigger and beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the star ingredients. If served with yeast, the appearance may appropriately be very cloudy. With flavors of bready malt and dark fruits like plum, raisin, and grape, this style is low on bitterness and high on carbonation. Balanced clovelike phenols and fruity, banana-like esters produce a well-rounded aroma.

Quantitative
  • SRM Color Scale
    4.5 - 30
  • International Bitterness Units (IBUs)
    15 - 35
  • Alcohol by Volume (ABV)
    7.0% - 9.5%
Flavor
  • Alcohol
    Mild to Noticeable
  • Hop Aroma/Flavor
    Hop aroma is not perceived. Hop bitterness is low
  • Malt Aroma/Flavor
    Nutmeg, vanilla, caramel, plums, prunes, raisins, grapes and cocoa, with rum and brandy flavors to boot. Medium malty sweetness is present. If dark, a mild roasted malt aroma and flavor should emerge
  • Yeast Esters
    Fruity-ester and banana-like elements
  • Yeast Phenols
    Clove
Palate
  • Body
    Moderate to Mouth-Coating
  • Carbonation
    Medium
  • Finish Length
    Medium to Long
  • Attenuation
    65 - 76
Ingredients
  • Hops
    German Noble
  • Malt
    Malted Wheat, Munich, Special "B", Crystal, Pale Chocolate
  • Water
    Varies
  • Yeast
    Weizen Ale
Food Pairings
  • Cheese
    Manchego
  • Entrée
    Chicken and Dumplings
  • Dessert
    Banana Bread, Parfait
Appearance
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Hazy
  • Color
    Gold to Very Dark
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