Cellaring weizenbocks

Discussion in 'Cellaring / Aging Beer' started by thecheapies, May 15, 2012.

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  1. thecheapies

    thecheapies Initiate (0) Jan 11, 2009 Pennsylvania

    Going hand-in-hand with my summer hefeweizen project, I've also been picking up and tasting other German wheat beers--specifically, weizenbocks. I had a fun time doing a three-way side-by-side with Vitus, Aventinus, and Slam Dunkel and have since picked up Penn Weizenbock, Ayinger Weizen Bock, and Schneider Weisse's version of the Brooklyn collab Hopfen-Weisse.

    I've been thoroughly enjoying these weizenbocks and pondered picking up duplicates and stashing one of each of my favorites away. I recently saw a post on aging Aventinus about two or three months back, and was interested in re-reading what the BA had to say about his experience with aging that particular beer. I recently saw the Brooklyner corked & caged version of Hopfen-Weisse and was thinking of picking that one up to sit on. I still have easy access to Vitus, if that's a favorable candidate.

    The question is, what can you expect from aged weizenbocks (those of quality)? Which flavors fall off and which flavors become more prominent? For those who have tried both fresh and aged bottles of the same weizenbock, which did you prefer and why?

    Thanks and Prost!
    - Mike
     
    #1 thecheapies, May 15, 2012
  2. thecheapies

    thecheapies Initiate (0) Jan 11, 2009 Pennsylvania

    #2 thecheapies, May 15, 2012
  3. drgarage

    drgarage Initiate (0) Aug 19, 2008 California

    Your description doesn't really surprise me -- so much of what makes that beer is the hop character, I really can't imagine it improving with age. Aventinus does age extremely well, but it's a much maltier version of this style.
     
    #3 drgarage, May 15, 2012
  4. knightlypint

    knightlypint Initiate (0) Apr 18, 2012 New Jersey

    Schneider used to sell an aged version of Aventinus, wrapped in paper with a ribbon.

    I forget exactly how long it was aged but 3 to 5 years is probably a good guess, certainly wasn't 10.

    It was awful, IMHO. I drank several of them over several years and it was always the same, too much. All the characteristics of Aventinus which balance out its maltiness were virtually non-existent. If you've ever bought an Eisbock which was a little too old or not handled well you're in the ballpark.

    To be honest, I think the fresher the Aventinus the better.

    I didn't like the first/early Hopfen-Weisse collaboration, overhopped to point there was no indication it was even a weisse. Never bothered going back.

    KP.
     
    #4 knightlypint, May 15, 2012
  5. knightlypint

    knightlypint Initiate (0) Apr 18, 2012 New Jersey

    BTW...

    After the collaboration with Brooklyn Schneider released a less hopped-up version under their own name, forget the name though. It was pretty good, and at least you knew you were drinking a variant of Aventinus.

    I'd like to suggest trying Edel Weisse, I think it's a variant of the Original using noble hops...A classy refinement, and good.
     
    #5 knightlypint, May 15, 2012
  6. Momar42

    Momar42 Initiate (0) Sep 19, 2010 Maryland

    +1 to the Aventinus comments. Fresher is better and I also had one of the special aged offerings and didn't like it as much as fresh bottles (which I VERY much love). The aged one was way to malty and smooth. Lacked the defining characteristics of its fresher version.
     
    #6 Momar42, May 18, 2012
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