Schloss Eggenberg's Samichlaus

These two beauties from Austria's Schloss Eggenberg ring the bell at 14% abv, so not your standard pours. My first experience with the Samichlaus Bier was in February of 2008, after a good day of skiing in Quebec's Mont Tremblant. Quite an experience. Brewed once a year, in December, and aged for 10 months before bottling, I had read that this is a good candidate for cellaring, so I laid in a case of the 2007 bottling (so, brewed in 2006.) Then, recently, I saw the 2007 Samichlaus Helles, similarly brewed and aged, but for the first time since 1986. I had no choice but to do a side-by-side.

Samichlaus Bier: Clear amber, still. Nose is much milder than expected based on prior tastings. On the palate, sweet, but not as thick or sticky as before, honeyed, caramel, toffee, and maple, but nice brightness, smooth, alcohol much receded, even at room temperature. Even more dangerous than a year ago.

Samichlaus Helles: More of a golden orange, tiny bit of head disappears quickly, followed by very fine perlage. Orange peel and mulled spice on the nose, chocolate and maple syrup, dried fruits. Sweeter, stickier, and more fruit than the SB, very smooth, with a little bit of a bite at the finish, but more heat as well.

Note that both labels say "Malt Liquor", but while the SB label states "The World's Most Extraordinary Beer", the Helles says "The World's Most Extraordinary Beverage." What does it all mean??? Don't know, but what about the verdict? I'm clearly preferring the SB to the SH. Both of these are dessert-style sippers, to be shared, but the Helles comes across as just a bit too medicinal for me to really get into. The Bier? Yum!