Nate was right in asserting that I had reviewed Aventinus.  However, I actually reviewed the Eisbock version of this beer.  So, as much as this and the Eisbock are similar, they are not actually the same.  This beer is less intense, less thick, and less strong.  Don't let that statement fool you; this beer is still a beer to be reckoned with. Without further ado, let's talk about this beer.  First off, this beer is a wheat doppelbock.  Translation: it is a wheat beer made in a very strong way, which is described as double strong bock.  (If you want to know what some of this means, it's on this page as a link.)  It may be quite a bit darker than most would expect a wheat to be.  Since I mentioned the color, I'll deal with it first.  It is dark crimson brown in color with a stable and creamy head.  It looked very nice in my glass that was made specifically for this beer.  The aromas of this beer were many.  I noted that it had a mix between a barley wine and Belgian candy sugar aroma.  There was a winish quality that came though as though the beer was aged on lees (expended grapes that were used for wine ...

Not your average Wheat beer.  Schneider and Sohn's makes a very nice lines of beers, which are not necessarily conventional.  There are so many good beers that come out of Germany, especially Bavaria, it is hard to call one great.  However, this particular brew is one example of German beers at their finest.  This beer is actually an ice version of the normal Aventinus beer, which despite being the same beer as this is actually quite different.  Being an ice beer, this is quite thicker and more assertive than the non-ice version of the beer.  So, if this is Eisbock too much for you, Aventinus is a good alternative.  (I've posted about Eisbock in another article in case you want to know a little more.) After the initial pouring of the beer, the head was small but retained very well.  It looked like a Belgian beer head in its fineness of carbonation, although Belgian beers heads are generally more billowing.  Aventinus was very actively effervescent in the glass, which made it appear to be a lively beer.  It was very deeply brown with reddish and violet traces of color.  What a lovely beer.  So much sensory data. If there was a lot going on in the glass, it was ...

In order to continue our style series and given that we just drank a Double Bock, I think that a discussion on Bock beers is appropriate.  First of all, a Bock is still in the family of Lagers.  Although top fermenting (i.e., Ale Yeast) can be be used in this beer at cooler temperatures, it is preferable to use Lager Yeasts in this style.  So what does Bock mean?  The thinking on the subject is that Bock beer originated in Einbeck Germany but began to be pronounced Bock as it moved geographically.  Bock was simply intended to indicate "strong."  However, due to the corruption in pronunciation, it became associated with a Ram or male goat.  This is why a goat is often pictured on the labels of this style of beer. The reason that these beers had to be strong was because of their long storage periods, shipping times, and sustaining qualities.  In fact, German Monks would often drink this style when fasting food.  These beers are certainly strong in nature.  They are rich and malty with little emphasis on hops.  What about Double/Doppel Bocks?  Essentially the term means extra or double strong.  So, if you wish to drink a Double Bock, expect a little extra.  Sam Adams makes a Triple ...

Typically, this style of beer doesn't hold rank in my "favorites" category, but I was pretty excited to drink it.  It has been a long time since I last had this beer.  I vaguely recall picking it up shortly after I discovered the world of beer outside of canned pilsner.  I am sure back then the little dangling white plastic ram on the bottle is what enticed me into buying it.  Anyhow, the taste has since vanished from my memory. Appearance:  The beer pours with a thick head that dissipated quicker than I'd expected...not much lacing on the inside of my glass.  It is not quite black--brownish read in color--and pretty translucent.  Swishing it a little I could tell it was not as thick as I'd expected. Smell:  I think this brew makes fragrance discernment easy for the untrained nose since the wafting ingredients are strong and distinct.  You can easily pick up the roasted malts.  There is strong irony smell.  Caramel/mocha/coffee/nuttiness is very noticeable from the malts.  There is also a very distinct fruit smell; noticeably, cherries.  Hmmmm...this description sounds like candy! Taste:   Thank goodness it doesn't taste like candy.  I am most definitely not a sweet tooth, and overtly sweet ...

Guilt has been weighing on our consciences here at Thank Heaven for Beer after our flirtation with evil a couple weeks as we drank and promoted that blood sucking beer, Nasfuratu.  Pennence in mind, this week we bring you a highly acclaimed and most delicious beer--Celebrator--put out by Ayinger.  This beer, called the Pope of Beers (Eat that Budweiser!!!) is said to originate from a monk's recipe (notice the cricifix in the background of the picture that was taken off the brewery website). This beer bleeds culture.  Out of the heart of Bavaria, Atinger puts out a fine line of beers.  If you ever so inclined, you can even hop on a plane and stay on sight at the brewery's hotel.  Now that's my kind of vacation!  I encourage you take the time to click on the links provided in this post and check out the histroy of Ayinger provided provided by the brewery website. Celebrator is a doppelbock; that is, a very hearty and malty beer.  You will definitely pick up on that roasted flavor and hints of chocolate/coffee.  This beer, slightly more alcoholic than many beers (6.7%) is a beer in itself. Pick it up and drink with us this Frday! Cheers!

Das Beer! That's about all the German I know, but all I need. As I poured Spaten's Oktoberfest into my goblet, I was a little surprised.  I was expecting to see a clear golden lager but instead a beautiful clear amber brew filled the glass with minimal head.  I believe in the past Spaten has put out a more pale Marzen, which may have lead to my presumption.  It was almost copperish in color.  without even trying I could smell the malt, as Mike predicted.  It was a sweet malty smell, slightly spiced/herbal smelling. As it hit my tongue it was a little drier than I expected, but as I concentrated on the beer the sweet malty flavor takes over.  It had a slightly bready taste.  As the beer washes down a hoppy (but very subtle) metalic flavor remains for a pleasent aftertaste.  The beer had a bitter quality that was quite nice that was present from the first smell to the finish that complimented the sweetness well. Overall, I enjoyed the beer.  I liked the warmth in my mouth, the roasted malt flavor, and the bitter finish.  Until we put together a grading scale here at THFB (this weeks project) I will say ...