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

 


Honors