South German-Style Weizenbock

Description (courtesy of Beer Advocate)

-The German-style Weizenbock is a wheat version of a German-Style Bock, or a bigger and beefier Dunkelweizen. 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 clove-like phenols and fruity, banana-like esters produce a well-rounded aroma.

-Color – Gold to very dark

-Clarity: If served with yeast, appearance may be very cloudy.

-Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma

-Perceived Hop Aroma & Flavor: Not present

-Perceived Bitterness: Low

-Body : Medium to full

-Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.

-ABV: 7.0%-9.5%

-Glassware: Tulip Glass - A stemmed glass, obviously tulip-shaped, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous. Scotch Ales are often served in a "thistle glass," which is a modified tulip glass that resembles Scotland's national flower.

Benefits: Captures and enhances volatiles, while it induces and supports large foamy heads.

Example


Schneider Weisse Tap 6 Unser Aventinus - Weisses Bräuhaus G. Schneider & Sohn GmbH


ABV 8.2 %

Notes: For golden moments by the fireplace: "Mein Aventinus" - the wholehearted, dark ruby coloured wheat beer, intensive and fiery, warming, well-balanced and tender. Bavaria's oldest wheat "Doppelbock" - brewed since 1907! Its sturdy body in combination with its sweet malty aroma is an invitation to profound indulgence - an ingenious blend with a strong body. Perfectly matches rustic dishes, dark roasts and sweet desserts.

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Michael Potorti
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