I had been waiting for this moment. To sit down in a Munich Gastätte (the word used for pub in Munich) and have half of a liter of liquid gold straight from the source. Okay, I'm talking about a Bavarian Weißbier, which may be my favorite style of beer, and I finally got the chance to not only go to Bavaria but have my Weißbier too! The one that I had is not your typical Weißbier style, but rather a Weizenbock. The BJCP describes the style as "A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock." The Schneider Aventinus was all these things and more.
Appearance:
A hazy ruby color with a substantial white foamy head that has great retention. We are talking about beer color in class right now and Brian wanted us to try to guess the color of the beer on the SRM scale, which seemed to be somewhere between an amber ale and a doppelbock.
Aroma:
Fruity aromas are most prevalent in this beer. However, along with the expected banana and clove aromas are dried fruits, possibly fig. Both the banana and clove aromas are light. There is also a caramel maltiness evident in the beer. Overall, a very complex aroma.
Taste:
Medium to full bodied with moderate carbonation. Mouthfeel is creamy and somewhat syrupy. Definitely a rich mouthfeel. The taste is sweet and has no hop bitterness whatsoever. I could detect a banana taste as well as light breadiness from the yeast.
Overall Impressions:
A very well balanced beer that does not assault you with its high alcohol content. Its smooth and drinkable and went perfectly with my Bauernseufzer sausages.
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