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Chicagoist's "Beer of the Week:" Aventinus Wheat Doppelbock

By Chuck Sudo in Food on Jun 12, 2009 6:40PM


Other reviews of Aventinus Wheat Doppelbock begin with descriptions of its head that, taken out of context, could read like a recap of a very good night on the town. Descriptors like "huge", "beautiful", "long-lasting", "thick" and "persistent" abound. And they're spot-on; the photo accompanying this was taken a solid 10 minutes after decanting.

Moving along, Aventinus is a doppelbock brewed with Wheat and Vienna malts, a great combination of subtle and intense which lends it as a flexible pairing to a variety of food. At the Publican (where we had Aventinus) this beer worked well with the pork rinds, beef tongue and an outstanding brownie with olive oil gelato. For a dark beer that has a lot going on from a perspective of flavor, Aventinus is also very light on the palate. Simply an outstanding beer.