Weizenbock is classified as an ale rather than a lager. Ales and lagers are two main categories of beer, differentiated primarily by the type of yeast used and the fermentation process. Ales are fermented at higher temperatures with top-fermenting yeast, while lagers are fermented at lower temperatures with bottom-fermenting yeast.
Weizenbock, as the name suggests, is a style of beer that combines the characteristics of a wheat beer (weissbier or weizen) and a bock. Wheat beers are traditionally ales, made with a significant proportion of wheat in addition to barley malt. They are known for their refreshing and fruity flavors, often with notes of banana and clove.
Bocks, on the other hand, are typically stronger lagers, brewed with a higher concentration of malt and often showcasing rich and malty flavors. The combination of a wheat beer base and the strength of a bock gives Weizenbock its unique character.
I have had the opportunity to try several different Weizenbocks, both commercially brewed and homebrewed, and they have all been ales. The use of top-fermenting yeast in the brewing process imparts certain flavors and aromas that are characteristic of ales. These can include fruity esters, spicy phenols, and a fuller, more robust body.
The fermentation process for ales is generally shorter and more active than that of lagers. Ales typically ferment at warmer temperatures, which allows the yeast to work more quickly, resulting in a faster turnaround time from brew day to finished beer. This shorter fermentation period can contribute to the fruity and estery flavors often found in Weizenbocks.
It is worth noting that there can be some variations within the Weizenbock style, with different brewers experimenting and adding their own twists. However, the base style itself is an ale and is brewed using top-fermenting yeast.
Weizenbock is a style of beer that falls under the ale category. It combines the characteristics of a wheat beer and a bock, resulting in a strong and flavorful ale with a full body. The use of top-fermenting yeast during the brewing process contributes to the unique characteristics of this style.