Schneider Weisse
Schneider Aventinus Eisbock
The same brewery’s weizenbock concentrated by freezing, and the most widely available demonstration of what freeze concentration actually does.
- Strength
- 12% ABV
- Style
- Eisbock
- Brewery
- Schneider Weisse
Also called Aventinus Eisbock, Schneider Weisse Tap 5.
Eisbock is made by partially freezing a strong beer and removing the ice, because water freezes before ethanol does. Everything left behind is concentrated — not only the alcohol but the malt, the sweetness and any flaw in the base beer.
Because the base here is a weizenbock rather than a conventional bock, the concentration amplifies banana and clove alongside the dark fruit, which makes it unlike any other beer at this strength. At 12% it is a beer for a small glass and a warm room.
What it tastes like
Inherited from Eisbock, because this beer sits within the normal range for it. BeerHQ’s comparative scale, not a measurement.
Why BeerHQ carries this beer
| Reason | Carried because of how it is made |
|---|---|
| Strength | 12% ABV — checked 2026-08-16. Strengths differ by market and change without announcement, so this is dated rather than absolute. |
| Record stability | Stable — this product has changed little and is not expected to. |
BeerHQ records no recipe, hop bill, malt bill, yeast strain, IBU or calorie figure for any commercial beer unless it is sourced. Nothing on this page is inferred from what the beer tastes like.
What is distinctive about it
- Concentrated from the brewery’s own Aventinus, so the base beer is available for direct comparison
- A wheat-based eisbock, where the style is conventionally built on a dark bock
If you like Schneider Aventinus Eisbock
Worked out from what this beer actually tastes like rather than from what its style typically does. Three kinds of move, because “what should I try next” is three different questions.
Closest to it
Very similar in structure and flavour. Safe ground rather than discovery.
Doppelbock — try Paulaner Salvator or Ayinger Celebrator
A close structural match for Schneider Aventinus Eisbock — a likely fit if you want more of the same.
Different: slightly more nutty (none–trace → low–moderate).
May not suit: Very close to Schneider Aventinus Eisbock; if you wanted a change, this is not it.
Bock — try Einbecker Ur-Bock Dunkel
A close structural match for Schneider Aventinus Eisbock — a likely fit if you want more of the same.
Different: slightly less sweetness (high → moderate).
May not suit: Very close to Schneider Aventinus Eisbock; if you wanted a change, this is not it.
Helles Bock — try Einbecker Mai-Ur-Bock
A close structural match for Schneider Aventinus Eisbock — a likely fit if you want more of the same.
Different: much less caramel & toffee (high → none–trace).
May not suit: Noticeably less caramel & toffee than Schneider Aventinus Eisbock.
Similar, but different
Keeps what you probably like about it and changes one or two things. Usually the most useful answer.
Wee heavy — try Traquair House Ale
Keeps most of what Schneider Aventinus Eisbock does and shifts bread & biscuit.
Different: slightly less bread & biscuit (high → moderate).
May not suit: Very close to Schneider Aventinus Eisbock; if you wanted a change, this is not it.
Baltic porter — try Żywiec Porter
Keeps most of what Schneider Aventinus Eisbock does and shifts bread & biscuit.
Different: much less bread & biscuit (high → none–trace).
May not suit: Noticeably less bread & biscuit than Schneider Aventinus Eisbock.
English barley wine — try Thomas Hardy’s Ale or Fuller’s Vintage Ale
Keeps most of what Schneider Aventinus Eisbock does and shifts bread & biscuit.
Different: much less bread & biscuit (high → none–trace).
May not suit: Noticeably less bread & biscuit than Schneider Aventinus Eisbock.
A bigger jump
Genuinely different, but connected by something specific — the shared trait is named so you can judge whether the bridge holds.
American barley wine — try Sierra Nevada Bigfoot
Both carry real malt intensity, which is the thread to follow if that is what you like about Schneider Aventinus Eisbock.
Different: much less bread & biscuit (high → none–trace).
May not suit: Noticeably less bread & biscuit than Schneider Aventinus Eisbock.
Old ale — try Theakston Old Peculier or Robinsons Old Tom
Both carry real malt intensity, which is the thread to follow if that is what you like about Schneider Aventinus Eisbock.
Different: much less bread & biscuit (high → none–trace).
May not suit: Noticeably less bread & biscuit than Schneider Aventinus Eisbock.
Märzen — try Ayinger Oktober Fest-Märzen
Both carry real malt intensity, which is the thread to follow if that is what you like about Schneider Aventinus Eisbock.
Different: noticeably less body (very high → moderate).
May not suit: Noticeably less body than Schneider Aventinus Eisbock.
Likely fits rather than promises. Taste varies, and a recommendation engine that claims certainty is claiming something it cannot know.
What to eat with it
Inherited from Eisbock. BeerHQ does not duplicate pairings onto individual products unless the product genuinely differs from its style.
- Affogato
Chocolate, coffee and caramel notes in the beer are the same flavour family as the dessert, so the two read as one thing rather than two.
- Chocolate
Chocolate, coffee and caramel notes in the beer are the same flavour family as the dessert, so the two read as one thing rather than two.
- Soy-glazed dishes
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Tiramisu
Chocolate, coffee and caramel notes in the beer are the same flavour family as the dessert, so the two read as one thing rather than two.
Keeping it
Eisbock is typically at its best 12–60 months after packaging, and time is working for it rather than against it.
Rewards age. Given cool, dark, upright storage this develops depth most drinkers would call an improvement. Buy two and compare.
Derived from Eisbock. See storage and freshness for the full model.
BeerHQ carries a small set of reference beers to anchor styles, not a catalogue. There is no rating here and there will not be one. Last reviewed 2026-08-16.