Subcategory E: South German Weizenbock/Weissbock

Gold to very dark
If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma and Flavor:
Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
Perceived Hop Aroma and Flavor:
Not present
Fermentation Characteristics:
Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded flavor and aroma. Diacetyl should not be present. Carbonation should be high.
Medium to full
Additional Notes:
Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Alcohol by Volume:
7.00% – 9.50%
SRM Color: