Friday, November 10, 2017

Schneider Weisse Aventinus Eisbock (2017 re-review to BJCP specs)

DOB: 6/16/16

2015 BJCP Category: 34B Mixed-Style Beer (base styles: 9B Eisbock & 10C Weizenbock)

AROMA: Moderately high bready rich aroma with strong banana and clove esters and phenols, respectfully. Slight dark fruit presence and a touch of caramel. Alcohol is quite muted. No hops (none needed). 10/12

APPEARANCE: Very murky shade of burgundy which almost seems purple (17-22 SRM). Moderate tan froth retains and laces well. 3/3

FLAVOR: Fairly rich bready maltiness at the core with a continually spicy sensation from esters and phenols (clove/peppercorn flavors are quite strong). Backbone is akin to raisin bread. Freeze distillation may have sapped the natural flavor of the base brew and replaced it with more of a raw alcohol in the form of caramel/vanilla flavors (though it not sweet, per se). No hop flavor; low bitterness. 16/20

MOUTHFEEL: Medium-full body; high carbonation. Quite smooth texture and brief spicy aftertaste. The alcohol is tame for 12% ABV, with a gentle warming sensation. Not necessarily a sipper. 4/5

OVERALL IMPRESSION: An interesting variation on an already great weizenbock. Amazingly drinkable considering the potency. 9/10


NOTE: Read and watch my 2011 original review here: