"TheBeerNut":3u63fnme wrote: It's just a change of label.
"Schneider's website":3u63fnme wrote: From now on, all the Schneider wheat beer specialities have new labels ... Of course, the brewery did not change anything in the traditional recipes or in the taste of the beers.[/quote:3u63fnme]
The Eisbock is the only one they haven't redesigned and assigned a TAP number to, for some reason.[/quote:3u63fnme]
Some how I knew you'd know this, TBN; thanks!
It's kind of sad that the old Aventinus label is gone, I thought it was a real thing of beauty; the Eisbock label is similar enough so at least we still have that! *knock on wood*
-Maybe I'm just used to getting the Aventinus quite a few months after production in the US, so the intensity reduces over time?...
(Agree with you Partridge on the lower temps == more clove vs. banana; open fermentation also produces more phenols, vs a closed cylndroconical fermentation.) -I did NOT know that Schneider did open fermentation on the old Aventinus, but I guess it explains the abundance of flavor. (I wish their yeast could be harvested more reliably from the bottle; if anyone figures out why this ends in failure with Schneider beers so often, please let me know.)
Adam
" title="Very Happy" /><!-- s:D -->[/quote:wise6hr9]Mein Grünes, I think, was originally made for the US market. Certainly the version we got here (under the old label of "Wiesen Edel-Weisse") had its organic certification from the USDA and claimed to be an "Ale" on the neck label.
" title="Smile" /><!-- s:) -->