weizenbock

Weizenbock is a strong wheat beer from Bavaria, Germany, that combines the light, refreshing character of a weissbier with the malt-forward gravity and strength of a bock. It is typically brewed with a high proportion of wheat malt and a higher alcohol content than standard Hefeweizen, commonly around 6.5% to 9% ABV, with some stronger examples exceeding 9%.

The style emerged in Bavarian breweries as a winter or seasonal variant, building on the concepts of wheat beers and bock beers. The name signals its wheat base (weizen) and its bock-like strength. It is usually darker and richer than a typical Hefeweizen, often presenting a deeper amber to copper hue.

Brewing ingredients emphasize wheat malt together with barley malts such as Munich or caramel malts. Hops are as a balance to malt sweetness rather than a dominant feature. The yeast is typically a Bavarian hefeweizen strain, contributing the characteristic banana/phenol and clove aromas. Some versions are bottle-conditioned or brewed with some filtration.

Flavors tend to be malt-forward, with bread-like and caramel notes, and a fruity, spicy yeast character. The beer may show a range from pale amber to deep amber, and can be clear or hazy depending on filtration. A moderate to full-bodied mouthfeel, with moderate carbonation, complements the beer’s warmth.

Weizenbock is commonly served in tall wheat beer glasses and pairs well with roasted meats, sausages, and aged cheeses. It is most often enjoyed in cooler months, though it appears in breweries worldwide as a stronger Winter/Wausen-style offering.