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Schneider Aventinus explosive bottles???
Posted: Thu Jun 12, 2008 3:51 pm
by Jan Primus
I recently picked up a few bottles of Schneider Aventunus at the local LC and every bottle so far foams all over soon as I pop the cap. Last bottle I tried just openning the cap a tiny bit to let air out but same thing...I store them around 55 f. Anyone else have this problem? I don't recall them doing this in the past, it's a pain to have to clean up everytime I open one.
Posted: Thu Jun 12, 2008 4:58 pm
by Belgian
Maybe the bottle fermentation went a litte crazy from high shipping temperatures. How's it taste?
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Personally I'd return them & try other stock if it bothers you.
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Posted: Thu Jun 12, 2008 7:10 pm
by Jan Primus
Well it taste fine but it is a beer and style that I'm not overly familiar with...it's been awhile since I had this beer don't recall if it's any different, maybe a touch more boozy but that could be my imagination.
Posted: Thu Jun 12, 2008 7:13 pm
by Jan Primus
Gonna try chilling colder...I recall that Pannepot is explosive at room temp but not so much when chilled.
Posted: Thu Jun 12, 2008 7:53 pm
by Illuminatus
I haven't had this problem with the current batch of Aventinus.
Posted: Fri Jun 13, 2008 12:13 pm
by Magni
Every single bottle of Aventinus I've bought (Winter-May) has done that and made quite the mess, I just started opening them over the sink. I just assumed that it kept fermenting in the bottle to some crazy explosive amounts.
Posted: Sat Jun 14, 2008 2:03 pm
by Manul
Let them rest for a few weeks after you buy them and chill them well before drinking. Also be very gentle when handling the bottles just before consumption. Avoid shaking them as much as possible.
Also the shape of the glass and the pouring will have an effect.
Try to choose a weizen glass with a wider bottom section and tilt it as much as possible when pouring. I've had this problem with Aventinus for years. It will never stop me from enjoying it - still one of my favourites.
I ussually age mine for 6-12months before consumption. That will subdue the explosive fermentation.
Posted: Mon Jun 16, 2008 4:15 pm
by Bobsy
My Aventinus also gushed like a poorly tapped oil well, but I didn't lose much. In fact I used it to make the broth for some aventinus steamed mussels (influenced by talk of using christoffel). They were spectacular.
The advice on cellaring for 6 months to a year sounds ideal on several levels, and will be the course I take in the long term.