Eisbock beer is a doppelbock that has been transformed by freezing. The very first eisbock, Aventinus Eisbock, was created completely by chance. The doppelbock, Aventinus, was being exported around the world in containers which had no temperature controls. What arrived was not what had left the brewery! During the freezing process around 10% of the water content was removed and the alcohol content went up to between 8-14% ABV.  Considered rare and specialised, try eisbock for yourself at Beers of Europe.

Et voila, the eisbock was born, although it took the brewmaster of the Schneider Brewery, Hans Peter Drexler, to deliberately re-created these shipping conditions and develop the Aventinus Eisbock. An alternative origin story goes that a young brewer boy at the Reichelbrau Brewery, after a long and very cold day, was simply too exhausted to bring in the last barrel. He figured that one night outside would hardly make a difference…

An eisbock beer is clear, with copper hues, that can also run to dark brown, with warm ruby highlights. The increased alcohol content can lead to a very thin head. An eisbock beer has a potent fruity aroma, but a distinct lack of hoppiness. One should expect overtones of plums and raisins. The rich aroma is matched with a smooth mouthfeel and sweet flavour, which occasionally teases with chocolatey notes.

Some suggest that the eisbock makes a great apéritif, whilst others prefer it as a digestif, much as you would enjoy a port or brandy after a good meal. Its rich and complex character lends itself to pairing with equally strong and complex flavours, such as venison, an aged, ripe cheese, or even a rich chocolate cake. The eisbock is a specialist beer, which demands your full attention and its rarity means tracking one down can be tricky, but not at Beers of Europe!


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