I just can’t keep away from this Aventinus stuff. And now, their Eisbock.
Paraphrased from the back of the bottle…up until the 1940’s, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, as one might expect traipsing through the cold and snow of southern Germany, the beer partially froze during transportation. People drank the beer, not realizing it was essentially a more concentrated version thanks to the separation of water from the liquid, and they enjoyed it immensely. A much stronger, more caramelized version of the regular doppelbock. And thus, a star was born.
In addition to the regular Aventinus, both of which can be picked up in bottles around town, I’m pretty sure Fitgers in Duluth has brewed an eisbock at some point. But other than that, I’m not familiar with any other local examples (anyone? Bueller?).
Poured with little head into a weizen glass. Big clove and banana aroma with a somewhat medicinal quality, likely due to the alcohol content. Like a warm piece of banana bread coated with gooey caramel, and then finished with a tinge of warm fusel alcohol. Taste is a sweet, syrupy, caramelized flavor, almost extract-like in its deep maltiness. More of the clove, with a nice mouthfeel concealing an incredibly deceiving 12% ABV. Almost like a nice Belgian quad in its rich caramelized quality. Regular Aventinus to the extreme. I could definitely see this pairing well with a stronger cheese, maybe a gouda or havarti.
Man, this is a great beer. As my buddy Aaron over at The Vice Blog said, you might consider making it your first and last beer of the evening.