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The Perils of Weizenbock

Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.

Joe Stange Jul 28, 2022 - 23 min read

The Perils of Weizenbock Primary Image

Photo: Matt Graves

My dad’s been a dedicated Miller Lite drinker for more than three decades; before that, it was Busch, Busch Light, and PBR. Going back farther: In the early ’70s, he and his high-school buds would drive from southwest Missouri to the Kansas state line to buy Coors, “smuggling” it back in the trunk of his ’66 Mustang. They’d buy it for $6 a case, but they could sell it in Springfield for $6 a six-pack. “Problem was,” he says, “we drank a lot of it.”

Yet, his favorite beer in the world is Schneider Aventinus.

His love of weizenbock goes back 13 years, when we took a Bavarian brewery tour that culminated at Oktoberfest. One stop was G. Schneider & Sohn in Kelheim, where we sampled the range. Aventinus, though, was a whole moment. “I like the smooth, nutty flavor and the light sweetness,” Dad says, when I ask what he enjoys about it. He also enjoys its sneaky strength at 8.2 percent ABV—“dangerous” is the word we use.

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