We’re very happy to have brewed Otto again for the first time in four years. There are not many commercially available examples of Weizen Doppelbock, but probably the most famous example is Schneider & Sohn’s Aventinus. I have many happy memories of sharing tables with Bavarians in Schneider’s Beer Hall and Restaurant in the centre of Munich, drinking glasses of Aventinus whilst enjoying a bowl of Kalbskron (not for the faint hearted if you wish to look it up!). It’s truly one of the best beer experiences one can have.
Otto is an absolute beast of a beer and one that deserves respect. Like all good Germanic wheat beers, hops take a back seat and flavour compounds from the yeast dominate. We use a traditional Bavarian strain which gives plenty of banana, bubblegum and clove flavours and malts are kept simple, with plenty of Wheat, Munich and Chocolate malts in the grist. It has a very full body and plenty of liquorice sweetness. I’ll be saving a can for Christmas day! Prost!
Dominic Driscoll, Production Manager