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Schloss Eggenberg Samichlaus Bier

Percentile
88
overall
Brewed by Brauerei Schloss Eggenberg
Style: Doppelbock

Vorchdorf, Austria

bottled
common

on tap
available

Broad Distribution
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RatingsAverageScoreABVStyle PctlServe in
10573.51/5.03.5/5.014%82Dimpled mug, Stein, Stem glass
Commercial Description:
The once strongest beer in the world is back ! Brewed only once a year on December 6. Samichlaus is aged for 10 months before bottling. This beer is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself. Brewed under the exclusive licence of Feldschlösschen-Hürlimann-Holding, Switzerland.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
FrostBlast (2), Quebec, Canada
does not count click to see why this rating of Schloss Eggenberg Samichlaus Bier does not count
3.8 Aroma Appearance Flavor Palate Overall
3/104/58/105/518/20
Jan 16, 2008  
2006 Vintage. Very appealing copper body. Small white head. Aroma has some barley and honey and a fair bit of alcohol, but also a little something that can put you off, which is why I didn’t rate it higher. Palate is very soft, velvelty, flows nicely and feels very full. Flavour would be comparable to a beer version of mead (honey wine), very sweet but still very enjoyable.


 Egon (393), Gothenburg, Sweden
3.8 Aroma Appearance Flavor Palate Overall
8/104/57/104/515/20
Jan 14, 2008  
Bottle. Dark copper with small white head. Dense, alcoholic aroma Sweet. Honey. Some malt. Not bad but maybe too strong.


 kappldav123 (1819), Markkleeberg, Germany
3.5 Aroma Appearance Flavor Palate Overall
7/104/57/103/514/20
Jan 13, 2008  
The bottle looks really good. Dark color, nearly copper-like. Very alcoholic aroma. Flavor very strong and prickly. A very good beer, but not a beer for every day!


 Nephilium (547), Ohio, USA
3.3 Aroma Appearance Flavor Palate Overall
6/103/57/104/513/20
Jan 12, 2008  
(2006 Vintage) Slightly sweet aroma, with a touch of dark fruits, and noticeable alcohol. Pours a clear reddish-amber, with no head, and no visible carbonation. Very sweet aroma, hints of apple and peach. Bit of alcohol warming in the back. Slick mouthfeel. Not a bad beer, but wouldn’t be the first I’d go with.


 ajm (917), Los Angeles, California, USA
4.1 Aroma Appearance Flavor Palate Overall
9/104/58/104/516/20
Jan 12, 2008  
It’s not the world’s strongest, it’s not real inventive, but it’s really good. Sweet, like brown apples or overripe bananas, a touch of honey. The sweetness is well-balanced with malt (this being a malt liquor) but overall enjoyable.


 stefanje (938), (Santee) San Diego, California, USA
3.6 Aroma Appearance Flavor Palate Overall
7/103/57/104/515/20
Jan 11, 2008    Updated: Jan 15, 2009
11 oz 2006 bottle from Bevmo. Pours a translucent coper color with no head. The aroma is strong with alcohol, dates, figs, and sweet malts. The flavor is similar to the aroma. The mouthfeel is full, smooth and satisfying. The finish is long and caramel malt sweet. Overall: this should age well. Recommended .


 AllAboutStout (605), Cincinnati, Ohio, USA
3.6 Aroma Appearance Flavor Palate Overall
7/103/57/103/516/20
Jan 10, 2008  
Pours a light reddish brown in color. No head at all. Smell is all alcoholic malt bomb! Taste is phenolic alchohol with again lots of malt to help support it along the journey. I can already tell this is made for aging. A little burn in the throat and nasal passage on the after sip. This beer was made for cellaring!


 Veer (355), Landskrona, Sweden
2.8 Aroma Appearance Flavor Palate Overall
7/103/55/103/510/20
Jan 9, 2008  
Aroma: interesting, yeasty. Dried fruit - figs, raisins. Dough...sweet malt. Dried fruit & red wine.
Flavour: sweet, tuna, malty, biscuity... not that good. I blame the fish flavour.
Appearance: obscene, orange brown, sugary, clear. Some thin yellowish, quickly diminishing foam.
Palate: sticky, thick; sharp bubbles; however not too carbonated.



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