steveh
12-09-2003, 06:41 AM
While haunting the aisles of my local "Premium Paint Store," I spotted interesting new packaging - a bottle wrapped in a paper sleeve with a tag tied around the neck. It turned out to be something new from Schneider Brewing; a vintage version of their famous Aventinus Weizen Doppelbock.
The label reads: "Aventinus, the world's oldest top-fermenting wheat-doppelbock, has received accolades for the perfect balance of fruity spiciness (banana, clove, vanilla) and notes of chocolate (crystal and dark malts). In addition, the beer has demonstrated wonderful aging potential with aromas and flavors of softer chocolate, clay, and sherry when aged for three years or more.
"Therefore, in 1999, the Schneider brewery decided to age 240 cases of Aventinus each year in their historical ice cellar in Kelheim with each batch held for a minimum of three years."
The label goes on to tell that each allotment will be released in the Fall of each year and many years to come. It suggests enjoying it now, or cellaring it for further development.
Well, I tried a bottle last night and it is all as described above (wondered what that "clay flavor" was) - but as I drank it, I sort of wondered if it was better than fresh Aventinus? It is smoother, possibly more mellow - but I'm not sure that it was as interesting or enjoyable as every-day Aventinus. I may have to pick up a bottle of the current vintage and compare - a dirty thankless job...
S.
The label reads: "Aventinus, the world's oldest top-fermenting wheat-doppelbock, has received accolades for the perfect balance of fruity spiciness (banana, clove, vanilla) and notes of chocolate (crystal and dark malts). In addition, the beer has demonstrated wonderful aging potential with aromas and flavors of softer chocolate, clay, and sherry when aged for three years or more.
"Therefore, in 1999, the Schneider brewery decided to age 240 cases of Aventinus each year in their historical ice cellar in Kelheim with each batch held for a minimum of three years."
The label goes on to tell that each allotment will be released in the Fall of each year and many years to come. It suggests enjoying it now, or cellaring it for further development.
Well, I tried a bottle last night and it is all as described above (wondered what that "clay flavor" was) - but as I drank it, I sort of wondered if it was better than fresh Aventinus? It is smoother, possibly more mellow - but I'm not sure that it was as interesting or enjoyable as every-day Aventinus. I may have to pick up a bottle of the current vintage and compare - a dirty thankless job...
S.