Bright citrus aroma done in by fatigued caramel malt penetration, dank vegetal grained acridity, vacuous orange peel piquancy, and random cinnamon-pumpkin spicing for unconventional top-fermented Octoberfest’s unique appeal. Light pallid texture, metallic wood-grained astringency, and lackluster raw-honeyed yeast sinew lower its robust nature. And that’s a bad thing. 2010 version lacked body, character, and stylistic proclivities, bringing metallic swerve to vegetal gourd-squash acridity and leafy-hopped orange-dried cola nuttiness.

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