Strong, malty, fruity, wheat based ale that combines the best malt and yeast flavours of a weissbier with the malt rich flavour strength and body of a bock.
Aventinus, which is the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.
This is the Weizenbock I brewed in December 2015.
I opened a bottle on the 42nd day of aging, and it has turned out perfectly. Excellent colour that is almost dark amber. It has an aroma of plums, and a grainy wheat. Minimal banana and spice from the yeast. No hop aroma at all. Abosolutely gorgeous bouquet.
The first mouthful gave me a nice malty rich flavour followed by a sweetness that reminded me of plums again. Slight bitterness from the hops which needs to mellow out a bit more. I plan to age this for another month and then drink it.
A medium bodied mouthfeel, thick creamy head that lasted till the end, moderate carbonation, and lacing all the way down the glass makes this one of my favorites home brews at the moment.