WEIZENBOCK

Pronunciation guide for English-speakers:
"veye-tssen-bock" (Do NOT pronounce it "wisen-bock"!)

Definition:
Comparable to the barley-based regular Bockbier (see there) a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). The other 30 to 40% tend to be so-called Pils, Vienna or Munich malts. These are pale to amber, and sometimes slightly caramelized barley malts that give the beer a full-bodied mouthfeel, a rich and satisfying malty finish, and—depending on the barley malt's color—a more or less opaque appearance. While regular Bockbiers are lagers, Weizenbocks are all ales. They are fermented with a special yeast that gives the brew a slightly spicy, clove-like flavor. For more on German wheat beers, see Weissbier.