WEIZENEISBOCK

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

Definition:
Weizeneisbock (literarlly "wheat ice bock"), like the barley-based Eisbock (see there) is made by brewing a very strong Bockbier (see there), and freezing it at the end of fermentation to crystallize part of the water. The brew is then drained off the ice-slush in order to concentrate the beer's flavors and to increase its alcohol content. Perhaps the best known Weizeneisbock, both in Germany and in North America, is the Schneider Aventinus Weizen-Eisbock. This is a dark-ruby colored, limited edition brew that is made only once a year and then packaged in numbered 0.33-liter bottles. This Weizeneisbock is made from the regular Aventinus Weizendoppelbock (see there) with an alcohol level of 8.2%. After freezing, the alcohol level jumps to almost 12% by volume. On the palate, a Weizeneisbock is complex and "big." It is exceptionally chewy and malty, and you can actually taste the alcohol. The hop aroma is subdued. The finish is rather sweet and raisiny, and long lasting.