7 articles in this category
Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.
Wheat beers, in the hands of skilled brewers, bring out the best of expressive yeasts. Here, five pros share their favorites, across styles.
This big, complex crowd-pleaser winds up like a cross between a banana protein shake and Belgian dubbel. Ferment warm and buckle up.
Leave understatement to the lagers. These big, estery wheats celebrate the fine flavors of rich fermentation.
A properly brewed weizenbock will have you experiencing intense malt and yeast flavors with enough alcohol to warm the body and soul.
In the world of beer, and certainly German beer, weizenbocks are strange unexpected beers.