WEIZENDOPPELBOCK

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

Definition:
Just as the barley-based Doppelbock lager (see there) is a stronger and usually darker version of the Bockbier (see there), so is the Weizendoppelbock ale (literally "double wheat bock") a stronger and usually darker version of the Weizenbock. It is exceptionally malty, slightly toasty-tasting, with very little bitterness. Weizendoppelbocks tend to start at 7% alcohol by volume, but the strongest versions go as high as 9%. The beer has a very rich, malty finish. Because a Weizendoppelbock is both quite effervescent, almost spritzy, and full-bodied, it tends to develop a thick and sturdy, long-lasting creamy head as it is poured into the glas.

Perhaps the best known and most readily available of these is Aventinus (8.2% alcohol by volume) made by the Schneider brewery in Kelheim just a few miles to the east of Munich.