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Wheat is a grain that can be used for many purposes and has shaped the landscape of Germany and Europe for centuries. From spring to summer, the fields turn from lush green to bright gold and the ears present an impressive play of waves when it is windy. After harvesting, the grain is ground into flour, which is used for bread, pastries and pasta. But the wheat can do even more: dried whole, it is cooked and eaten as an alternative to rice, and when it is processed into malt, it becomes the finest beer.
The beer of the same name contains a particularly large amount of wheat. A high content of the golden grain gives the wheat beer its creamy texture, the stately body and the fine aroma.
The Weizen-Bock from the Autenrieder brewery shines in the color of ripe ears of corn in the glass and is otherwise all about the wheat. The beer is brewed from a selection of four specialty malts. In contrast to many brews, this example is not made in state-of-the-art stainless steel tanks but in historical copper pans and vats. Open fermentation and subsequent aging in the bottle give the beer that certain extra something. The result of this process is a full-bodied bock beer that brings the full malt strength, fruity notes and a mild, lovely finish to your glass.
Water, wheat malt, barley malt, hops, yeast
