Jason Bradwell's 365/366 Photo a Day Blog

This here is some crazy awesome beer (not that you can tell, from just the head). Straight from Germany and tipping the scales at 12% alcohol. I still prefer the original Aventinus 8.2% over this (in the nice half litre bottles. It might just be my favorite beer ever, since first having it on tap at the Weisses Bräuhaus in Munich), but I've had this bottle sitting around for a while, waiting to release its sweat nectar.

Aventinus has been known to be the most intense and complex wheat dopplebock in the world. This was the case in the past, but not anymore. Recently, Hans Peter Drexler, brewmaster at G Schneider & Sohn, heard stories about some extra special Aventinus resulting from partial freezing during a cold winter transport in the 1930's. He decided to recreate this classic "mistake" to further concentrate Aventinus in a modern controlled facility. Thus the Aventinus Eisbock was reborn. Prost!