 jjpm74 (2760), Connecticut, USA
Feb 20, 2008 Pours amber with a thin white head. Smells of cloves, wheat, some caramel. Tastes sweet with lots of nuttiness and a hint of molasses on the finish. Lots of spiciness present.
jcwattsrugger (3757), Florida and, New Jersey, USA
Oct 10, 2007 @VT Beerfest–on tap-pours a light tan head and copper color. Aroma is fruit, medium malt. Taste is fruit, medium malt-some caramel, citrus. Some hops. OK carbonation.
Beerded_one (1551), Croydon, Pennsylvania, USA
Aug 11, 2007 Sampled at vt brewfest 07. Pours a light amber with a thin off white head. Aroma of wheat, caramel malts, and some light citrus. Flavor of roasted malts and caramel. Alcohol well hidden.
muzzlehatch (4424), Burlington, Vermont, USA
Jul 31, 2007 6 ounce draught sample at the Vermont Brewer’s Fest (July 2007). Just a bit of creamy foam lasts as a ring atop the hazy caramel-copper body....mild aroma: a bit of tobacco, faint sour/tart wheat, a touch of berry, sweet caramel....very sweet at the front, but becomes quickly tart and dry, and at the finish sour -- too sour....syrupy, thick caramel texture doesn’t help when mixed with this strong sourness....alas, this and the other 2 I sampled from TR all seemed poorly kept or infected, I can’t tell which, but all were a little sour/off. This one fared the best and was certainly drinkable, but I think I’ll have to finally make it out to the pub one of these weekends to really get a picture of what Shaun Hill’s cooking up there....
weeare138 (924), Collegeville, Pennsylvania, USA
Jul 10, 2007 Thanks to grassrootsVT for this...
Appears a transparent amber with a small, off-white head that quickly fizzles out into a mild cap. Scattered spots of lacing are left around the glass.
Smell is fruity, full of caramel, toffee, roasted nuts, and citrus.
Taste is of the mentioned aromas with a sweet, fruity flavor from the lagering yeast.
Mouthfeel is smooth, mildly sweet up front and sort of yummy despite not fitting the style completely. I know many brewers have been using a lager yeast lately for a "Doppel Weizen Bock", which isn’t a true style(yes - I know that’s what it says on the Aventinus bottle) but more of a hybrid of using a wheat base and lagering the brew like a doppelbock, rather than using the Bavarian Ale strain with it’s naturally spicy phenols that made Aventinus famous.
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