Cugel
Well-Known Member
Wiezenbock sounds cool. We make a DoppelAlt (since we couldn't lager the bock at the time) that was pretty cool.
Personally, I don't care much except that I don't have much of an interest in anything heavier than like a doppelbock. I'm not into doubles/tripels/barelywines/etc right now.
Again, I actually LIKE the idea of sitting around chilling out and drinking instead of running around like crazy.
Weizenbocks are fermented at 60oF (with the Weihenstephan Weizen yeast) or thereabouts, not lagered.