Recipe

Jamil’s Weizenbock

While the traditional weizen fermentation esters and phenols should be obvious in weizenbock, keep in mind that the fermentation character — the clove and banana — should blend well with the rest of the beer character.

Issue: January-February 2012

While the traditional weizen fermentation esters and phenols should be obvious in weizenbock, keep in mind that the fermentation character — the clove and banana — should blend well with the rest of the beer character.