South German-Style Weizenbock – German Origin Ale Styles

South German-Style Weizenbock Style

  • 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
  • Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded flavor and aroma. Diacetyl should not be present. Carbonation should be high.
  • 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.

South German-Style Weizenbock Vital Statistics

  • Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 5.5%-7.5% (7.0%-9.5%)
  • Bitterness (IBU) 15-35
  • Color SRM (EBC) 4.5-30(9-60 EBC)

2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.

Credit: 2020 Brewers Association Beer Style Guidelines – Ale Styles – German Origin Ale Styles – South German-Style Weizenbock