The Weizenbock ( original wort : 16.5 percent by weight; alcohol content : 7.0 percent by volume), the monastery brewery's first top-fermented bock beer, is available fresh from the barrel in the Bräustüberl, in the monastery inn and in the bottle in the monastery shop.
From mid-October, the monastery brewery's first top-fermented bock beer will also be available regionally and nationally in selected beverage stores.
A goat of character
With a strong honey color, the Andechser Weizenbock attracts attention. A structured yeast cloudiness and an opulent, fine-pored head of foam round off the visual appearance.
Striking fruit aromas of banana, mango, apricot and pear, underlaid with aromatic notes such as clove and nutmeg, surprise the nose.
The body is strong but soft. This way, the Weizenbock stays wonderfully tangy and refreshing in the drink.
A perfect combination of subtle fruit acid, light honey sweetness and a subtle, subtle hop bitterness leads to a harmoniously fruity finish.
A mature team effort
Alexander Reiss, operations manager of the monastery brewery, is already looking forward to the Weizenbock: "Our master brewer team consisting of Manuel Rössle, Jürgen Scholz, Andreas Stürzer and me has created a Weizenbock that has the typical Andechs wheat beer taste, but also ours The slim, full-bodied and hoppy bock beer taste known from other bock beers can be recognized again. "
Josef Eckl, manager of the Bräustüberl: "Time and again, not only our regular guests, but also many visitors asked about this bock beer specialty. We are all the more pleased that we can offer our guests the Weizenbock again."
Bock beer - a little bit about the variety
In order for a beer like our Andechser Weizenbock, Bergbock Hell, or Doppelbock Dunkel to be called "Bock beer", it must first of all meet a central requirement: its original wort content must be at least 16 percent by weight.
When it comes to the designation “Doppelbock”, the bar is even higher: the original wort content must be at least 18 percent by weight. The master brewer describes the proportion of dissolved substances (especially malt sugar, but also protein, minerals and vitamins ) in the wort as " original wort " before it is fermented in the fermentation cellar with the addition of yeast . The yeast converts the malt sugar dissolved in the wort into alcohol and carbon dioxide .
Logically, a higher proportion of original wort also leads to a higher alcohol content in the beer. In order to be able to roughly infer the alcohol content from the original wort content , one can say that the alcohol content of the beer is around a third of its original wort content.
Thus, the alcohol content of the Bock beer is normally over 6 percent alcohol by volume, with the Doppelbock beer you can expect more than 7 percent alcohol by volume. A full beer, on the other hand, is much lighter and has an original wort content between 11 and 12 percent by weight and an alcohol content between 4.5 and 5.0 percent alcohol by volume.