Schloss Eggenberg Samichlaus Bier Helles

Brewed by Brauerei Schloss Eggenberg
Style: Doppelbock
Vorchdorf, Austria

12 oz bottle from the Boise co-op. 2007 edition. Pours a clear copper color with a small bubbly head that fights to stay alove, but loses. A sweet fruity aroma; apples, rich malts, alcohol. A sweet flavor of apples, rich malts, a slight brandy aspect here, and lots of warmth of course. A sipper for sure. Not bad at all. Tasty and nice for what it is: more of a dessert.

Tried the 2007 vintage yesterday at Mahar’s in Albany. Instantly one of my top 5 beers ever. Mind you, I like a strong alcohol back-bone. Great aroma of German malts, and alcolhol. Low IBU’s as appropriate. Best poured in a brandy snifter at about 60 degrees.

This beer feels fizzy and tastes fruity. A little expensive. Definitely worth trying. Afterwards though, I’d just opt for a cheap Lithuanian Werewolf.

Vintage 2007. It pours a beautfiul deep copper beer with a quick dimnishing fizzy head which eventually dissapears completely. Sherry, walnut, apple, apricot, vanilla and almond showing up in the nose- surprisingly inviting. Complex taste. Smooth, soft, full bodied, sweet and reminiscent of almond, maple syrup, apple, vanilla and apricot. Beautiful malt profile. Low bitterness. Alcoholic on the swallow. Salty malty finish with crackers, apple and walnut appearing. A nice surprise.

It poured a clear golden liquid without a foam. It smelled alcoholic with some butter. It had a strong alcoholic taste with some bread. It was hard to drink but not as bad as I make it sound.

Bottle from Fall 2007. Knowing that this massive malt bomb would need some time to chill, I let it sit for nearly 2 years. Having finally tried it, I’d say it can probably go another half decade before any sweetness subsides. The pour yields a clear, dark, pure amber colored body with virtually no head or lacing. Ultra-sweet aromas of red and green apples and vanilla sport a surprisingly crisp, cider-like acidity that lends a bit of zest to the intense maltiness. Golden raisin lends further fruity sweetness. It actually smells pretty damn nice, though the flavor takes a downward turn. Dominated by extreme levels of caramelized sugars, the boozy, brandy-like profile is too sweet for me. The apple tastes fine, but the sugar makes it like drinking a hot, alcoholic syrup. Sticky and full on the palate, this brew makes me want to run to the dentist. While I think it has the potential to be downright delicious after 8-10 years of careful cellaring, I simply don’t have the patience. As it stands, it’s tolerable only in shot-glass sized doses as a dessert.

Intensely sweet aroma with a slight alcohol twinge, both of which follow directly into a complex flavor. I like this slightly more than regular Samichlaus

Poured to stemware at a recent lager seminar a dark golden tone with off white bubbles and light spots of lacing. The aroma was vinous, some sweetness and fruit as raisins and dates, with a wisp of alcohol. The flavor was potent alcohol, sweetness as honey, and hints of caramel and favorable butterscotch. Full bodied and warming.