Weizenbocks: USA vs Germany

According to the German Beer Institute Weizenbocks are...Comparable to the barley-based regular Bockbier a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). The other 30 to 40% tend to be so-called Pils, Vienna or Munich malts. These are pale to amber, and sometimes slightly caramelized barley malts that give the beer a full-bodied mouthfeel, a rich and satisfying malty finish, and—depending on the barley malt's color—a more or less opaque appearance. While regular Bockbiers are lagers, Weizenbocks are all ales. They are fermented with a special yeast that gives the brew a slightly spicy, clove-like flavor.

Well, leave it to the experts. The truth is, these traditional German styles have been interpreted by American brewers and some keep it traditional, while others expand and elaborate. Let's compare. Shall we?