This is the original weizenbock, first brewed in 1907 and marketed as a wheat-doppelbock. In Germany and perhaps on your bottle cap in the US, you will find it labeled Unser Aventinus, giving homage to the Reformation era Bravarian historian as the beer’s namesake, not one of the various saints of the same name.
This beer has more in common with dunkelweizen, and is basically a modified version of Schneider Weisse Original, than it does Munich’s doppelbocks. The term bock is used here to communicate something of the beers rich malt character and strength; the hallmarks of the German wheat beer are abundant in this style: bready-malt, banana esters, clove-like phenols.
The pairings offered here are all meant to playoff of various characteristics of the beer to create an overwhelming experience.
|Aroma: complex. medium-high banana ester, low vanilla phenol, low clove phenol with white pepper complexity, medium rich bready and dark bread-crust malt, very low bubble gum ester, low burnt raisin, low alcohol, no hops|
|Appearance: tan, high cloudiness makes beer look darker, moussey very light tan head is relentless and leaves thick lace|
|Flavor: medium pumpernickel-like malt with low grainy and light treacle complexity, medium peach and bubble gum and low banana taffy esters, low white pepper and nutmeg phenols, very low spritzy tartness, very low herbal/minty hop flavor, medium-low alcohol, low bitterness mostly from alcohol and phenols just balance the dominant malt and ester flavors. finish is dry; medium alcohol lingers with low banana taffy and toasted marshmallow backed by a hint of mint and white pepper|
|Mouthfeel: medium-full body, high carbonation, viscous silky creaminess, medium warmth, low astringency|
|Overall: A rich marriage of complex fruit, malt and spice flavors creates intrigue. Dry finish and alcohol dominated aftertaste draws one back for another sip of the rich flavors.|