Weizenbock

What is Weizenbock?

Weizenbock is a hybrid of bock and weizen brewed using the characteristic top-fermenting yeast of wheat beers and a substantial amount of wheat in addition to barley. However, weizenbock is richly malty and strong like bock.

Weizenbock is highly carbonated and very low in bitterness. This style is characterized by flavours of bread and dark fruits, such as plum, raisin, and grape. Similar to other wheat beers, delicate banana, clove, and vanilla notes are also present.

Origin Story

Interestingly, modern weizenbock is actually a tribute to the earliest bocks. The first bocks were brewed in the town of Einbeck in the 1300s. Back then, bocks had a significantly lower alcohol content, wheat was used alongside barley, and top fermentation was employed.

When bock brewing largely moved to Munich in the 17th century, local brewers altered the bock recipe and brewing process: wheat was abandoned, and top fermentation was replaced by bottom fermentation. The original wheat bock fell into obscurity for a long time.

In 1907, Munich’s Schneider Brewery introduced a new beer called Weizenbock Aventius, which was a combination of weissbier and doppelbock. Thus, the modern weizenbock style was born. Weizenbock Aventius is still produced today.