Pretty darn good beer

This is the best stuff I have tasted in a while.


Aventinus, the world's oldest top-fermenting wheat doppelbock, was created in 1907 at the Weisse 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.