Beer Review: Schneider Aventinus Weizen-Eisbock

wp-1490671312477.jpgName: Schneider Aventinus Weizen-Eisbock

Style: Eisbock

IBU: N/A

ABV: 12.0%

“Aventinus, the Wheat Doppelbock of Bavaria, has always been known to be the most intense and complex wheat beer in the world. This was the case for the past sixty years, but not anymore…
Up until the 1940’s, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, the precious drink partially froze during transportation. Unaware that the brew was concentrated by the separation of water from the liquid. People were baffled by this unique version of Aventinus. By chance, the first Aventinus Eisbock was created.
Well aware of this story, Hans Peter Drexler, brewmaster of the Schneider brewery, decided to recreate this classic “mistake” in a modern controlled facility. Thus, the Aventinus Eisbock is reborn sixty years later … Prost!”

Taking a break from my recent hop trip recently with my favorite German beer, Aventinus Eisbock. The story goes the first eisbock was created by accident. An apprentice brewer accidentally left a cask outside overnight and there was a heavy snow covering the barrel for the next morning. Once discovered there was a layer of ice on top of the beer which was removed. When they tried the beer, they noticed it intensified the flavors and enjoyed it so much, the accidental beer was added to their regular line up and to that of many other breweries including  Schnieder Weisse.

The scientific name for this process is fractional freezing or freeze distillation. Not only does freeze distillation increase the beer’s body and flavor, but it also increases alcohol content. This is important because Germany breweries cannot pump up the ABV and flavor of their beers by adding additional sugar or fruits like their American counterparts due to the Reinheitsgebot (German Beer Purity Laws). Reinheitsgebot limits German breweries to the four main beer ingredients: water, malt, hops and yeast. Because of these rules, the Germans have found new ways like freeze distillation to add and enhance the flavor of the beers. I decided to make a German meal of schnitzel with a mushroom cream sauce and German potato salad to go with my beer, so I am going to dig in!

The beer pours a murky deep brown with about an inch of creamy head that laces nicely around the glass as you drink. The nose has big earthy notes with banana bread, molasses, prunes and dates with big boozy notes. The beer tastes bigger and more intense with with the big dark fruits and heat of the alcohol coming on strong with some toffee and molasses rounding out the show. This beer is a hefeweizen on steroids that keeps you coming back for more. However, I definitely recommend sipping with the big 12% ABV. It is a full bodied beer with tons of flavor that lingering on your tongue long after the last sip. It is a perfect beer to for a cool night. Like I mentioned, this is probably my favorite German beer that is just big flavorful and warming flavor. I highly recommend. PROST!

Editor’s Note: Please excuse any grammar or spelling mistakes as I am a drinking alcohol while writing since this is a beer blog after all.

 

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