Kelheim, Germany. Now there’s a name, hmmm? Private and a Weissbierbrauerei? Hot damn! Described on the bottle as “Germany’s Original Wheat-Doppelbock,” otherwise known as a weizenbock, Aventinus has a rich and bready malt nose with banana esters and clove phenols—there is no vanilla in the nose, but I can taste it in the finish. The creaminess along with the raisin and dark fruit aromas make me wish that I could find some form of banana bread that smelled anything remotely like this. That would strengthen my breakfast experience. And no, there is no need for some sort of liquid bread joke here. Flavors start rich and bready with a soft gentle wheat character on the palate. The banana, clove, and dark fruit
flavors are all there too, balanced with the slight candy-like sweetness found in the middle. The finish is rather clean; most flavors drop away, allowing the dark fruit and gentle creaminess to linger lightly on the palate along with a hint of vanilla and clove. Strengths are the creamy soft, rich wheat malt character; it is gentle and rounded on the palate with a slight bite from the carbonation, which helps clean and close the beer, leaving just a touch of the sweet vanilla and clove lingering. This beer is also undoubtedly German; if it were a state, it would be North Dakota: solid and stolid, no-nonsense, eminently Midwestern, practical, and very good for what it is. Certainly not Minnesota—that’s too fancy-pants. And Wisconsin? 
Save your cheese-heads and saunas for the Green Bay Packers. More like nothing experimental or risky or out of character. That’s it precisely.From the bottle: “Aventinus, the world’s classic top-fermenting wheat-dopplebock, has received accolades for the perfect balance of fruity spiciness (banana, clove, vanilla) and notes of chocolate (crystal & dark malts). Unfiltered, unpasteurized, bottle-conditioned. Enjoy Aventinus, the massive twin of Schneider Weisse.”
ABV: 8.2%
(3/22/2011)
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