I poured a 500ml bottle into a wheat beer glass. It was bottled on May 8, 2013 and cost $4.99 ($0.30 per ounce).
Appearance: An opaque shade of brown proper. Pours to a large, eggshell,
frothy head which doesn’t completely dissipate, but doesn’t leave much
Smell: Though it has the traditional banana and clove aroma, it’s more
of a spicier variety - like that of a Belgian Trappist ale. Some alcohol
is noticeable, too.
Taste: I haven’t had a German weizenbock in a long time. In fact, the
last brews of the style I had were the collaborations between Schneider
and Brooklyn Brewery. Those were pretty special beers, but what about a
standard, perennial German weizenbock? After all these years, I think
Schneider Aventinus (Tap 6) is my first foray into the style, so I’m
definitely kicking myself for having waited so long.
While Schneider Aventinus definitely has a lot of similarities to a
traditional hefeweizen, it’s not simply a hefeweizen plus more. This
drinks like the bigger, stronger beer it is. It starts out sweet with a
flavor akin to cinnamon bread, with a prominent wheaty character as
well. It’s much different than the taste of a doppelbock. Only a hint of
bitterness at the crest of swig, followed quickly by a strong
combination of alcohol and spice. What traditional hefeweizen is to
banana and clove juice, weizenbock is to banana and clove liqueur.
Spicy, zesty, almost Trappist-like with the amount of energy here.
Additional cinnamon sweetness on the finish combined with light alcohol
warmth and dryness in the aftertaste.
Drinkability: While it’s pretty obvious that Schneider Aventinus is a
big beer, it’s not a challenge to drink. The mouthfeel is soft and
velvety, so it’s quite comfortable in the mouth and super smooth going
down. While there is some spicy character, it’s not too intense. At 8.2%
ABV, it’s not surprising that the alcohol is present, but at least it
complements the palette so as not to be distracting.