Tonight is a good reminder why I love Germany and their long standing tradition of making superior beer! The other night I picked up a few bottles of some sexy ladies. It really is dangerous to have a beer store as good as Joe Canals within walking distance of my house! Well I picked up Ettaler Kloster Dunkel, Weihenstephaner Korbinian, and Aecht Schenkerla Eiche. When I bought them I wanted them right away but I put them in the fridge for the beginning of a good weekend! To start a great weekend I devoured some wings great wings with my wife. Afterwards I cleansed my palette and started cracking open my beers! I enjoyed these ladies around 10 when the Lewis Black special started on comedy central.
I started with the unfamiliar Ettaler Kloster Dunkel beir!
I have always seen this beer and I don’t know why I haven’t ever tried anything by Ettaler! Shame on me! Ettaler has a great history, founded in 1330 in the town of Obberammergau at the Klosterbrauerie Ettal monastery. To say the least these monks have been kicking out some famous beers for almost 700 years! Not only do they make beer there, the monks also are famous for their fruit schnapps and cheese. German monks make me sort of wish I grew up in the dark ages when brewing beer was mostly to make water favorable and drinkable. It also was an evil way to get people to come to church! Well onto the beer… When I poured the Kloster Dunkel from the bottle into my Aventinus weizenbock glass it poured a clear light brown with a reddish hue. There was a slight head that quickly dissipated with a slight lacing on the glass. I took a good sniff and smelled roasted malts and some burnt chocolate. When I took that first mouthful the taste was pretty much like it smelled, roasted malts, a little bready with a burnt chocolate taste. The mouthfeel is a medium feel, a little thinner than some of the dunkels, but not light on taste. Not an abundance of carbonation. Also there isn’t a hint of alcohol. This Dunkel is a nice easy drinking Dunkel. I could have drank a bunch of these for sure. The taste is very nice with a sweeter taste. I highly recommend this if you haven’t had it by now!
The 2nd beer I enjoyed was the Weihenstephaner Korbinian
Weihenstephaner brewery is the worlds oldest brewery! The bottle says it was founded 1040 but I did some research and the abbey started in 8th century. There was some saints that found this Bavarian brew staple that their names are continued as beer names. One of them, the founding saint is the name of my beer, Saint Corbinian(Korbinian doppelbock). There is also Saint Vitus which also became Vitus Weizenbock. Weihenstephaner is usually the brewery they send future students trying to become a brewer. I would love to visit this famous brewery, next time I am in Germany for sure! Onto the Korbinian… I poured it from a bottle as well into my Aventinus Weizenbock glass. It poured a dark deep reddish tint with a slight head that dissipated quickly. When I took a good sniff of this complex beer I got a nose of roasted malts and dark fruits. The taste was similar to the nose of this beer. I tasted the roasted malts, the dark fruits like figs, prunes(i couldn’t really put my tongue on it) and some chocolate undertones. The mouthfeel is a medium to full body doppelbock that hides the 7.4% abv well. That makes it quite dangerous since I could keep drinking this. There is a medium level of carbonation. Overall this is one of the world’s top doppelbocks. I maybe biased because doppelbocks are my favorite style of beer, but this is a fine specimen of one!
The last beer of the night was the Aecht Schenkerla Eiche smoked oak doppelbock beer…
Schenkerla Brewery is the youngest of the 3 breweries, it was first found in 1405 but the modern family, the Trum family continued the tradition in 1877. It changed hands many times between them. Aecht Schenkerla is known for their line of rauchbeirs… a smokey beer. This bavarian brewery makes strictly rauchbeir versions of good german beers. The style I got is their “christmas beer” or the Eiche. It is a doppelbock flavored with smoked oak malts. On to the beer, It pours a light orangish/red with a small head that dissipated quickly. I took a sniff and there was a smell of smoked malts which almost smelled of a smoked gouda cheese. The taste was quite complex, there was a taste of the smokiness like a smoked cheese/oaky flavor. That was then surpassed with a sweeter aftertaste of fruits and brown sugar finish. The mouthfeel is a a full body and heavy beer like most rauchbeirs. There is light carbonation. There is also a slight hint of alcohol, but it does weigh in at 8% abv. Overall, this rauchbeir is probably at the top of my list of rauchbeirs. I can only drink one or 2 of these bottles and then feel full. If you are into Rauchbeirs get this around christmas or whenever you can find this one!
I hope I informed you shlubs on the german beer history! If you haven’t had any of these go out and try these fine specimens of beers.
“Who cares how time advances? I am drinking ale today.”
– Edgar Allan Poe