eisbock

“My 2005 Schneider Aventinus ($13) — an eisbock modeled on the concentrated beer Bavarian brewers would extract from ice when their barrels froze in transit — is much more interesting.”

Newsweek: Beer By the Year

“Finally in Texas: Kulmbacher, the original eisbock help strengthen the bones and prevent fractures in old age, a new study has confirmed.”

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“Finally in Texas: Kulmbacher, the original eisbock”

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“Finally in Texas: Kulmbacher, the original eisbock ski slopes or a tough workout freeing the sidewalk of snow, what better reward is there than a mug of steaming, frothy hot chocolate?”

Tea Leaf adds 4th Austin store

“A number of folks were linking to an interesting article about the current arms race to make the strongest eisbock.”

Beervana

“The process of making eisbock -- which is what all these super-strong beers are -- involves dropping a beer to a temperature below the freezing point of water but above the freezing point of alcohol.”

Beervana

“Finally in Texas: Kulmbacher, the original eisbock time to celebrate St. Patrick's Day.”

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“In the case of eisbock, the fermented beer is chilled and the frozen water removed (alcohol having a lower freezing temperature) to produce a stronger, smoother beer.”

Independent Weekly: All Recent Stories

“From five varieties of malty märzenbiers during Oktoberfest to crisp black Köstritzer schwarzbier, a tart goblet of Leipziger gose (sweetened with an optional shot of traditionally herbal woodruff syrup), and a powerfully dark, rich, and raisiny Aventinus eisbock from Schneider, Schmitz provides a glimpse of the remarkable variety that German brewers can produce.”

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