After the breweries in Munich were destroyed in 1944 by aerial bombardment by the Allies of World War II, the entire production was relocated to Kelheim.

In occupied Germany, a few weeks after the end of World War II, the Third United States Army granted G. Schneider & Sohn permission to continue production of their wheat beers and deliver them to Munich.

[9] Eisbock is a style said to have been 'invented' by accident in the late 19th Century, when during a particularly cold winter, a cistern full of bock beer froze.

The water contained in the beer turned into ice; the remaining liquid was in effect of bock concentrate, with more powerful aromas, flavours and alcohol content.

This method of freezing beer to increase strength and richness has been duplicated by many breweries, with Schneider first brewing their Aventinus Eisbock in 2002.