Greetings, Beer Sapiens friends and seekers of new flavors! If you are here, it is because you have surely come across the intriguing name of " Weizenbock " and you are wondering what this mysterious craft beer is like. Well, you are in the right place. Get ready to delve into the fascinating world of Weizenbock and discover why this beer deserves a special place on your palate.
What is the origin of the Weizenbock style?
We could say that the Weizenbock would be the “wheat” version of the Bock and Dopplebock, their corresponding lager styles . They were created at the beginning of the 20th century to conquer a sector of the market at a time when these strong Lagers were very popular styles.
And who came up with this innovation? Who had the brilliant idea of combining the softness of wheat with the character of a bock? Well, it was a woman, Mathilde, the widow of Georg Schneider III, who had taken over the brewing company after the death of her husband. Thus, in 1907, the first Weizen Dopplebock was born at the Weisse Brauhaus in Munich.
Mathilde Schneider deserves a separate article (and perhaps we will dedicate it to her one day) because she was an outstanding German brewer. At just 34 years old, she took over the reins of her late husband's brewery and under his leadership, the brewery experienced significant growth. Known for her skill in brewing high-quality beers, Mathilde was one of the first women to hold a prominent position in the brewing industry at a time when the sector was dominated by men.
As an added curiosity, we now know that he may have made an unintended historical recovery, since Einbeck's original Bocks, which were born around the year 1300, were top-fermented beers whose grain base included a proportion of wheat that disappeared in the Bavarian version created centuries later.
How to differentiate this style?
Simply put, a Weizenbock is a Weizen brewed with the strength of a Bock or Doppelbock. In a "crossing" style that combines the profile of Bavarian wheat beers with the maltiness of strong lagers.
- There are pale and dark versions. The color of the latter ranges from dark amber to dark ruby brown, with a thick, creamy and persistent foam of cinnamon tones. The pale ones have a color between intense gold and light amber, with whitish foam.
- The level of turbidity is somewhat variable, although it is a style that is sold unfiltered and the high protein content of the wheat and the suspended yeasts almost always favor a cloudy appearance.
- Yeast, malts and alcohol all play an important role in the complexity of an interesting and distinctive aroma. We find intense flavors of bread like those of the Bock (with greater depth and richness in Maillard sensations in the dark versions) and also spices (cloves, pepper) and soft fruity esters of the banana or vanilla type, typical of the Weizen. .
- The alcohol contributes to this spicy warmth, but it should not be fiery. The hops have no presence. The palate, like the aroma, revolves around the malt and has a markedly sweet character, partly because the bitterness is almost negligible.
- The “bakery” maltiness has a rich depth in which the flavors of wheat and the contribution of Bavarian yeasts are recognized.
- In the best examples, the finish is dry and this dryness is enhanced by the soft contribution of alcohol, which also leads to a placid warmth. These sensations are balanced with a body that goes from medium-dense to dense, and with a carbonation that tends to be high.
- Aged examples can show extra complexity, as this is a style that matures very well, intensifying the dark fruit and raisin notes and developing pleasant undertones.
And there you have it, dear fellow brewers, the curious origin and essence of this Weizenbock recipe. From its roots in Bavaria to its aroma of banana and cloves, this beer is a true gem that deserves to be appreciated.
If you like wheat beers, bocks, or just looking for something new and exciting to try, Weizenbock is an exceptional choice. Health and prost, friends! Until the next extraordinary beer!