Schneider Aventinus Weizen-Eisbock

In the years when imperial stouts were becoming more popular in England and Russia, another strong style of beer was gaining popularity in Germany - icebock. The key here is that the beer is frozen to a certain degree to remove the ice and leave a more concentrated beer. This process is repeated several times until the current result is obtained - an almost black, very thick and extremely rich icebock with a warming liqueur sensation.

Included in the book "500 beers from around the world that you must try".

Ingredients: water, barley malt , wheat , hops, yeast