Mahogany, nearly black Eisbock.

The aroma reminds of ripe plums with a hint of bitter almonds and marzipan displaying strong characteristics of banana and clove.

It is full and warming on your palate. Legend has it that Aventinus barrels froze during transport in cold winter days.

Brewers tasted the liquid that had remained unfrozen and were most deligthed.

As the water freezes before the alcohol, what remains is a concentrated Aventinus – concentrated in aroma and in alcohol.

The ideal digestive after a great dish.