Hefeweizen 5.4% ABV

For centuries, wheat beer in Bavaria could only be brewed in royal breweries. By 1872, wheat beer had declined in popularity and, seeing an opportunity, royal brewer Georg Schneider purchased the brewing rights from the Bavarian King Ludwig II, rescuing the style from near extinction. Over 140 years later, the brewery still uses his same recipe and open fermentation process.

Tasting Notes: nuances of bananas, nutmeg and freshly baked bread. Pair with pork and root vegetables.


Doppelbock 8.2% ABV

The world’s oldest wheat doppelbock was created in 1907 by Georg Schneider III's young widow, Mathilda. Breaking with doppelbock naming tradition (most end with "-ator"), she named the beer after the Aventinustrasse in Munich, the original brewery’s address.

Tasting Notes: full-bodied and malty with notes of raisins, plums and marzipan. Pair with roasted meats and chocolaty desserts.


Dry-Hopped Weizenbock 8.2% ABV

Hopfenweisse came about through the collaboration of Schneider brewmaster Hans-Peter Drexler and Brooklyn Brewery's Garrett Oliver. Each brewer brewed the same beer in the other's brewery using locally sourced hops. The result is a hoppy wheat beer—the first of its kind.

Tasting Notes: floral aroma with flavors of fresh hops, tropical fruit and pineapple. Pair with spicy food, such as Indian or Thai.


Organic Hefeweizen 6.2% ABV

Edel-Weisse was originally an official Oktoberfest beer, but after the destruction of the Munich brewery during WWII, operations where moved to nearby Kelheim and Munich law required the title be revoked. Edel-Weisse uses only USDA certified organic ingredients.

Tasting Notes: a fruity, slightly drier wheat beer that showcases fresh hops, citrus, and honey. Pair with fish and leafy greens.


Eisbock 12% ABV

Until the 1940s, Schneider Aventinus was shipped throughout Bavaria on trains lacking temperature control. In wintertime, water in the beer would freeze and separate from the alcohol. When this ice was extracted, what remained was a highly concentrated “Ice Bock.”

Tasting Notes: aromas of ripe plums give way to flavors of figs, clove and licorice. Full-bodied and warming, the perfect end to a robust meal.



In 2010 Brewmaster Hans-Peter Drexler started a new project: maturing some of his finest beers in wine barrels. He consulted a close friend, brewmaster Jérôme de Rebetez from Brasserie des Franches Montagnes in Switzerland, who grew up in a wine producing family. Together they created a truly unique doppelbock. In Aventinus Cuvée Barrique, fresh Aventinus and Aventinus Eisbock are aged in separate wine barrels for up to 8 months, and then expertly blended into a tannin-rich cuvée.