Imperial Hefeweizen

We'll always have Weihenstephaner's perfect Hefe. All the others....do what thou wilt.

 

its called a Weizenbock

 

Weihenstephaner Vitus, 7.70 ABV and made the old fashioned way.

 

But have you ever had it with cinnamon added? Blows 500 years of refinement and tradition clear out of the water!

EDIT: there is also this https://www.beeradvocate.com/beer/profile/72/84866/ No cinnamon though

 

Surly Nein was a 10% abv hefe

 

Unless I missed the sarcasm - why would anyone want any of these things? They all sound terrible just like the new boutique breweries making Kolsch with Mosaic or other non traditional hops.

 

A breakfast brew as a night cap!

 

The reinheitsgebot is a hundreds year old tradition. Why on earth would anybody want to get rid of it?

I've seen imperial wheat. Not hefe exactly but Two Roads Bergamonster is an imperial wheat. I believe 7.5% - 8 % not sure. And it was amazing.

And to me a weizenbock is an "imperial wheat"

 

This was an interesting and intriguing post until not sure what you meant here but sounds arrogant:

"Oh.... is it time to be done with the Reinheitsgebot?"

You enjoy craft beer. Germany was brewing long before America showed up on the world map. The U.S.? We are mastering the art of beer bastardization. The Germans do it extremely well and continue to do/brew so by sticking to their guns. So shame on anyone who doesn't brew like an American?

 

Uhm.....
There are many Weizenbocks, pale and dark, and there is also Weizeneisbock with 12% abv.
Plus, under the TAPX series, Schneider experiments with lots of different hops, barrel aging and so on.So yes, also more hop-forward Interpretations of a Weizenbock do exist.
And there are a lot of standard strength Weizens with modern hops that are actually pretty great. I love Weizen with mandarina bavaria........
but I find it almost insulting that americans often assume nothing but sandard-strength,"tradiional" Weizens are made in germany.

 

Schneider's Aventinus is, IMO, the best example of a Weizenbock.

 

In a sense, that would be a Dopplebock, although that's not what the monks were going for.

Bock can be used as a legal term indicating strength, so that's how it applies to the weizenbocks. Style wize, those are big hefeweizens, though.

 

Why would you want to hop it up and raise the Abv? I don't like cinnamon in any beer, just not a fan. If you do all that the base beer becomes irrelevant to a point.

 

I wouldn't mind seeing one double dry-hopped with Citra or Galaxy. A "New England-style" Hefeweizen? It's already unfiltered, so we're half way there!

Maybe @BeerPugz meant imperial Dunkelweizen?

 

why cinnamon? have you had cinnamon in a regular hefeweizen?

 

It has already been mentioned but a Weizenbock can be pale in color and it can be darker in color.

My favorite pale Weizenbock is Weihenstephaner Vitus.

My favorite darker colored Weizenbock is Schneider's Aventinus.

Cheers!

 

He probably did, but that's not what he said, was it?

I had an acquaintance who was Sommelier at a local fine dining establishment. At the height of the White Zinfandel craze people would always ask him for a "Zinfandel" with dinner. Being the good wine steward, he'd bring them a Zinfandel... and wait for the horror to reach their faces as he poured.

Of course, he was always courteous and used the opportunity to explain the wide differences between "White Zinfandel" and (true) "Zinfandel." The devil is in the details, no?

The difference between Dunkel and Dunkelweizen may not be as wide a gap, but they're 2 extremely different beers and not at all synonymous.

 

You mean, like Schneiders Hopfenweisse?