Weizenbock is a style that replaces some of the barley in the grain bill with 40–60% wheat. It was first produced in Bavaria in 1907 by G. Schneider & Sohn and was named Aventinus'' after 16th-century Bavarian historian Johannes Aventinus. The style combines darker Munich malts and top-fermenting wheat beer yeast, brewed at the strength of a Doppelbock.
Weizenbock is a style that replaces some of the barley in the grain bill with 40–60% wheat. It was first produced in Bavaria, in 1907 by G. Schneider & Sohn and was named Aventinus'' after 16th-century Bavarian historian Johannes Aventinus. The style combines darker Munich malts and top-fermenting wheat beer yeast, brewed at the strength of a Doppelbock.