Schneider Weisse Aventinus

This was one of the many entries in January which exist under my photo record but lack corresponding notes. While I don't know why, I decided to post the various entries with their pictures. At the least they can act as stubs.


Schneider Weisse Aventinus

Relevant Links:
Schneider Weisse TAP6 Unser Aventinus
Schneider Weisse Tap 6 Unser Aventinus (
Schneider Aventinus (

Website Information:
Schneider TAP6 Unser Aventinus
Deep and complex – for big and relaxing moments by the fire.

Darkruby colored wheat doppelbock with a creamy fine head. Strong notes of ripe bananas, raisins and plums meet liquorice and roasty aromes. Full-bodied and warming, with a well-balanced and smooth finish. Oldest wheat doppelbock of Bavaria.

Food recommendation: hearty roast meat, venison and also fruity Chocolate desserts as well as blue mold cheese.

Mathilde Schneider, widowed wife of Georg III, created the first wheat doppelbock of Bavaria in 1907. The recipe for TAP6 Unser Aventinus is so unique that is has remained unchanged until today.

Hops: Hallertauer Tradition and Magnum
Malt: 50 % wheat malt, 50 % barley malt from the region of Kelheim
Fermentation: Bottle and keg fermentation
IBU: 16
CO2: 7 g/l
Alcohol: 8,2 % vol. alc.
Orig. gravity: 18,5 %
Brewed since 1907

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