Schneider Weisse Adventinus Weizenbock Tap 6
While this beer doesn't have Christmas or Winter in its name, this is a classic winter wheat beer. This is such a great Christmas-season beer because this style traditionally was a seasonal beer, brewed in the cool season, up until Spring, then put away until the cool season later in the year. Plus, it perfectly fits the Christmas beer profile, full of flavor, ruby color and higher ABV.
The Schneider Weisse website is in Germany (there is the option for translations to English).
...full-bodied, dark ruby-colored... warming, balanced and soft. The oldest weizdock in Bavaria - since 1907! Its powerful body in combination with its malty sweetness offers real depth - a brilliant combination, perfectly tasty. Fits well to hearty, dark roasts and sweet desserts.
Schneider Weisse Tap 6 Unser Aventinus scores a 96 points (world class) on Beer Advocate.
The Weizenbock Beer Style
The German's are proud of their language and its proper usage, so they off the correct pronunciation as ”veye-tssen-bock"
German Beer Institute states, "Comparable to the barley-based regular Bockbier (see there) a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). The other 30 to 40% tend to be so-called Pils, Vienna or Munich malts. These are pale to amber, and sometimes slightly caramelized barley malts that give the beer a full-bodied mouthfeel, a rich and satisfying malty finish, and—depending on the barley malt's color—a more or less opaque appearance. While regular Bockbiers are lagers, Weizenbocks are all ales. They are fermented with a special yeast that gives the brew a slightly spicy, clove-like flavor."
Beer Advocate offers a great description for this beer style.
A more powerful Dunkel Weizen (of "bock strength"), with a pronounced estery alcohol character, perhaps some spiciness from this, and bolder and more complex malt characters of dark fruits.
All About Beer
Few beers combine so exquisitely several different stylistic profiles as does weizenbock. Bavarian hefeweizen and dunkelweizen are known primarily for their natural haze, yeasty texture and extraordinary palette of top-fermentation products. Weizenbock expresses all the banana, clove and vanilla aromas and flavors of its less formidable brethren. These are tempered by a firm background of malt.
TAP6 Unser Aventinus is brewed in Kelheim, Bavaria, part of the Schneider Weisse portfolio. Its has the claim as Germany’s original “wheat doppelbock.” The foggy mahogany hue is topped with a creamy beige head. The aroma bustles with banana, raisin, chocolate, cherry and licorice. This is followed by earthy flavors and dessert-like spiced banana bread, molasses and malt.