See also: Schoeps
Weizenbock (6.5-9.0% ABV) is a relatively recent arrival, in German brewing terms, dating from the early 20th century. It shares the grain-driven body of a Dunkles Bock , but takes a banana and clove character from its wheat-pointing ale yeast. These are not easy beers to make, the avoidance of cloying sweetness relying on decoction mashing and the fermentation temperature needing careful control to avoid a phenolic character. That said, a well-made one keeps far longer than a typical wheat beer.
First brewed in 1988 in the US, in contrast to other wheat beers Wheat Wine can take a high hop content and taste frankly hoppy without going weird on the palate. The best are complex and robust sipping beers (8.0-12.0% ABV), some good enough to withstand ageing in oak. Its roots are in American wheat beer, with more than 50% of the mash likely to be malted wheat, though its ambitions are aimed firmly at American Barleywine. It is not a style that has travelled much – though it should.
The lead author and curator of The Beer Styles of Europe and beyond is Tim Webb, co-author of The World Atlas of Beer. We welcome all comments on the factual accuracy of these pages. These should be sent to email@example.com.
All texts and images on this section (and its child pages) are licensed under Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
EBCU is happy to license brief direct quotes from this website (up to 500 words) provided that these are attributed clearly to Beer Styles of Europe and Beyond (ebcu.org)