Though I’m only 100% certain about three of them. The Streicher one may be from Switzerland. I haven’t been able to track down a place called Rorsach. The closest name I can find is Rorschach in Switzerland.
One thing immediately strikes me about these beers: only one could legally be called Bock in Germany today. Because there’s a minimum OG of 16º Plato for Bockbier. Which obviously wasn’t the case in the 19th century.
The Streicher beer stands out because of the high level of acidity, making me think that it might well be a different type of Weizenbock. It’s strange to see a strongish beer that’s so acidic. The relatively high degree of attenuation might betray the presence of Brettanomyces.
|Bavarian Weizenbock 1866 - 1892|
|Year||Brewer||Beer||OG Plato||OG||FG||ABV||App. Atten-uation||Acidity|
|"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614|
|König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.|
You can probably guess what’s coming. Some modern Weizenbocks. It’s pretty obvious what one of the main differences is going to be.
|Bavarian Weizenbock in 2014|
|Brewer||Town||Beer||OG Plato||OG||FG||ABV||App. Atten-uation|
|Göller||Zeil am Main||Weizen Bock||17.5||1071.8||1018.2||7.00||74.73%|
|Brauerei Reblitz||Bad Staffelstein||Reblitz-Weizenbock||16.1||1065.7||1010.8||7.20||83.64%|
|The relevant brewery websites|
That’s right, the OG of the modern versions is higher. As it has to be by German law. It’s about 5 OG points, or 1.1º Plato higher. That, couple with a much higher degree of attenuation adds up to much stronger beers, averaging 7.23% ABV as opposed to 5.45% ABV.
I’ve noticed before that there were few really strong beers in the 19th century in Germany. The higher OG beers often have very poor degrees of attenuation, leaving them under 6% ABV.