On tap at Flying Saucer – Garland, understated bock competes favorably against fellow Texas rival, Shiner Bock, but lacks sufficient toasted malt profile in murky soft-tongued mix. Dank dewy nature provides overcast outlook for diminished brown-sugared toffee spicing, soapy raw-honeyed musk and wispy fig-dried tartness. Ill-defined.
On tap at Taverna Rossa, smoothly copper-paled light body (official beer of popular Fort Worth band, the Toadies) does fine job coalescing chalky cocoa powdering with mild coffee tones, musty kiln-smoked earthen dewiness, roasted tobacco crisping, delicate prune notions and distant cola nuttiness.
On tap at Ambulance, ‘enticing’ 10% ABV weizenbock drips sweet honey upon pastry-fruited entry, creamy caramelized toffee mass, cotton-candied sugaring and mild spice-hopped peppering. Honeyed sugarplum, stewed apple, apricot, cherry, brandy, banana, mango, cantaloupe and melon illusions spread thru full-bodied barleywine-like dessert.
On tap at Ambulance, serene 5th Anniversary Bavarian weizenbock (a triple fermented 11.5% strong ale) provides light bourbon-barreled burgundy spirit to delicate honey-spiced oaken vanilla , mild sherry wining and slightly soured cherry-gooseberry illusions over subtle hop bitterness.
On tap at Poor Henry’s, dewy earthen moss drapes balmy raw-honeyed dried fig leafing, tannic grape niche and reedy hop moderation as phenol carbolic spritz provides brisk tongue prickle.
Impressive orange honey-blossomed weizenbock drapes maple molasses syrup atop bruised banana, plum, prune, red grape and black cherry fruiting as well as chewy chocolate malts. Charred oak bittering stays below surface alongside subtle chestnut roast and Cafe Dumond chicory coffee snip. At finish, gentle port and burgundy tones color fondue-like dried fruiting.
Nifty Polish bock loads raisin-pureed fig, brown-sugared pecan and crystal-malted brown chocolate sweetness atop coarse hop acridity. Murky caramel, molasses and cocoa undertones fade beneath.
Lackadaisical Vienna-lagered winter bock is stylishly thin and apprehensive. Meager caramel-toasted toffee sweetness and faint honeyed molasses sugaring fade quickly. Wispy hop spicing and dry peat whim need a severe push up.
Vaguely defined maibock lacks focus. Desultory pale-caramel malting and muddled summery fruitiness seem lost amidst honey grained murk. Listless apple, grape, fig and plum illusions never come to the fore while mild nuttiness proves insufficient.
Ill-defined dunkel bock tastes like cheap sharp cider. Tart green apple, sour lemon and oaken cherry provide mouth pucker as stylish fig-date conflux takes a backseat to oncoming green grape esters. Murky toasted nut influence and unwanted veggie snip further confound things.
Brazenly musky German-styled bock (bottled by Wisconsin’s Stevens Point Brewery) seems somewhat reminiscent of England’s once-dominant Watney’s Red Barrel with its sludge-watered mineral graining and dewy earthen moss complementing sweetly creamed chocolate malting. Tea-like residue at back end picks up wheat whiskey snip. Recessive black cherry, raisin and grape nuances waver below. An excellent strong lager that’s easy on the palate despite its perfectly ‘skanky’ and dirty overall appeal.
On tap at Coalhouse Pizza, refreshing clean-watered minerality sets up bronze-hazed pale-malted spring bock. Resinous spelt-hopped politeness allows dainty banana, tangerine and dried fig fruiting to come aboard. Minor alcohol burn at murky tannic grape finish picks up dank mildewed wellwater musk.