Held-Bräu Weizenbock is one gorgeous beer and possibly the best dark Weizenbock I’ve ever had in Franconia. It’s roasty for the style and I’d generally not like that but in this one it really works as it interplays with the hops in a subdued way. The lingering finish is sublimely dry for the style and shows a little less alcohol in this style can be a good thing at 6.9%.
Mahrsbräu Dunkler Weisser Bock is dark classic with baked bananas in both the nose and palate before the lingering moreish finish.
Grasser Weizenbock is high octane wheat treat with hints of apricot and yeast in both the nose and palate. At 8%, it's dangerously drinkable.
Becher-Bräu Weizen Bock is a hearty 8.5% with noticeable alcohol mixed in with dried fruit in both the nose and palate. The lingering finish is semi-dry.
Grasser Weizenbock is high octane wheat treat with hints of apricot and yeast in both the nose and palate. At 8%, it's dangerously drinkable.
Schneider Aventinus is the original Weizenbock and remains the gold bar standard by which all are judged. Aventinus Eisbock is concentrated version of it. Let's compare the two.
Schneider Aventinus Eisbock is a high octane version of their original Weizenbock. At 12%, it's dangerously drinkable and is full of dried fruit before the clean, semi-dry finish.
Weizenbock is one of Bavaria's creations and there are many great examples. Two very different ones are Schneider's seminal Aventinus and its collaboration with Brooklyn Brewing, Hopfenweisse.
Schneider Hopfenweisse is a great collaboration between Schneider Weissbier brewing giant and American craft beer innovator Brooklyn Brewing.
Weizenbock is one of Bavaria's creations and there are many great examples. Two are Aventinus and Pikantus. Let's compare.
