Brewed by Schneider Weisse G. Schneider & Sohn GmbH
Style: Eisbock
Kelheim, Germany


on tap

Broad Distribution

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RATINGS: 2529   WEIGHTED AVG: 3.88/5   EST. CALORIES: 360   ABV: 12%
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!

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hman43's rating

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
hman43 (1588) - Pinehurst, North Carolina, USA - SEP 28, 2013
The aroma is that of banana, caramel that almost smells like BBQ. Is is a cloudy brown with a weak head that disappeared quickly. It has a good combination of malts with a banana taste that comes with it. There is a hint of raisin as well.

lkowalkowski (408) - POLAND - JUL 25, 2017
Barwa soku ze sliwek. Bardzo ladna piana, drobna i gesta. W aromacie glównie sliwki i nuty chlebowe. W smaku dochodzi delikatna karmelowa slodycz, szlachetny alkohol delikatnie wyczuwalny, absolutnie to nie przeszkadza. Bardzo dobre piwo.

loscovar (377) - Villeneuvette, FRANCE - JUL 24, 2017
Bottle from Saveur Bière.com Wow, this is fantastic!! It has an crazy liquorice aftertaste that last forever! Genius beer!!

meccahh69lol (225) - New Haven, Connecticut, USA - JUL 15, 2017
well this is delightful and meets our heightened expectations. It has a lovely plummy sour smell with a pleasant whiff of alcohol very present. The appearance is a rich mahogany purple that looks like a dark Belgian. The is a whizz bang punch of plums, sweet yeast, some malt, and an almost red wine like savory finish. It’ll make you nibble like a bunny. Very very good stuff, wish it wasn’t 6 bucks a bottle or I’d drink it all the time. Good for a pre Jackbox cook sesh with some Best Show after a 10 mile urban hike.

dambor (709) - Berlin, GERMANY - JUL 5, 2017
Pours dark brown with small head. Aroma: raisins, grapes, dried plums, a bit of alcohol aroma. Taste: very thick taste of dark dried fruit such as plums, raisins, a bit of alcohol.

tmdaines (78) - Stretford, Greater Manchester, ENGLAND - JUL 2, 2017
A boiling hot summer’s day probably is not the best weathe for this, but I wanted something rich to savor. The aroma is of dark, dried fruit and the taste too. Raisin is predominant. I can only imagine this as warming in winter. Two-thirds of a bottle is enough to make me quite drunk. First Eisbock and I want to try more.

KmMat (112) - - JUN 29, 2017
Backlog, ocena przepisana z untappd, w ramach uzupełniania profilu na ratebeer.

Korcz (3389) - Warsaw, POLAND - JUN 25, 2017
Backlogi z kilku ostatnich tygodni - ciąg dalszy. Kran, 2016 rocznik. Znakomite połączenie bardzo intensywnych nut ciemnego pieczywa, suszonych śliwek. Gęste, ze świetnie ukrytym alko. Klasa.

47574xeCD (1133) - Coventry, Warwickshire, ENGLAND - JUN 25, 2017
Bottle at home bought from Beer Gonzo. Pours cloudy brown with cream colour head. Nose is malts wheat fruit. Taste is a mix of malt, yeast, wheat, dark fruits, hint of red wine, Quite tangy and tart.

BEEReece () - - JUN 24, 2017
UPDATED: JUN 24, 2017 Old ale, caramel. A bit sticky but well integrated alcohol

SanfordBrewer (1576) - Sanford, Florida, USA - JUN 24, 2017
Opaque brown with a thin beige ring of bubbles. Medium body with moderately high carbonation and warming alcohol.

Aroma: artichoke, toffee, pilsner malt, bready puding, caramel, creme brulee.

Taste: creme brulee with burnt sugar, fig and raisin, caramel, clean warm alcohol. Not as estery or phenolic as I expected being familiar with regular Aventinus.

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