Aventinus, hailed as the most intense and complex wheat doppelbock in the world, has been produced by Germany's G. Schneider & Sohn (easily my favorite German brewery. They produce Schneider Weisse, my "gateway" beer) for nigh on a century. Legend holds that at some point in the 1930's, an especially cold winter transport resulted in partial freezing of a few casks of Aventinus. Not knowing what to , and having a deadline to meet, the intrepid distributors simply scooped out the ice, and delivered what beer remained unfrozen. The result was a highly concentrated version of the beer, as much of the water had been removed in the form of ice. Those lucky enough to have a taste quickly spread the word, and thus, a legend was born.
Fast forward to present-day, where the master brewer at G. Schneider & Sohn, has recreated the legendary mistake to bring us Aventinus Weizen Eisbock, weighing in at a very respectable 12%, I'm anxious to see how 4 years of aging has treated us.