Aventinus

Style: Wheat doppelbock
Privatbrauerei G. Schneider & Sohn, Kelheim, Germany

"Aventinus has a huge head, an insistent sparkle, malty notes in the nose: chocolate, fruit and spices in the palate: and a lightly clove-like finish."
- Michael Jackson **** World Classic, Pocket Guide to Beer, p.57

"At 8 percent, this beer carries its strength with remarkable grace. The beer is deep russet-brown and has a portlike aroma of raisins, dates, prunes, bananas, and cloves. The palate shows some sweetness,, but it's remarkably dry for a beer of this weight. This allows it to remain light on the palate and almost dangerously refreshing."
- Garrett Oliver, The Brewmaster's Table, p. 92

Aventinus, the world's oldest top-fermenting wheat doppelbock, was created in 1907 at the Weisses Brauhaus in Munich using "bottle-conditioning" where fresh yeast and malt are added to the bottle to induce secondary fermentation. Pale, crystal and dark malts are employed for this double-fermented wheat beer.

It was Georg Schneider's creative response to bottom-fermenting doppel-bocks such as Salvator, Kulminator and Animator that developed a strong following during these times. Aventinus has received topmost commendations for its perfect balance of two complex layers of flavors - the fruity spiciness brought in by the top-fermenting yeast and the notes of chocolate created by the use of crystal and dark malts. The label bears a picture of Johannes Aventinus, the historian who first described Bavaria and its people.

Aventinus
Alc./Vol.: 8.0
Orginal Gravity: 1065
EBC: 43
IBU: 11


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