Crystalline weizenbock delicately combines easygoing sugar-spiced molasses fruiting and lightly creamed marzipan-candied caramel malting. Sweet banana, cherry, ruby red grapefruit, navel orange, candied apple, sugarplum and fig illusions emerge alongside wispy chestnut-pecan-almond whim.
Delectable dunkelweizen grafts peat-smoked molasses and dark chocolate to caramel malt sweetness – contrasting earthen dry hops. Subtle prune-date combo dissipates as suppressed tobacco-roasted walnut, cola nut and chestnut dalliance lingers softly.
Almost perfectly realized dunkelweizen hybrid heightens stylishly dried-fruited caramelized wheat sweetness with Texas peach juices and toasted pecan. Peach soda flow captures fizzy Maraschino cherry, navel orange and raspberry subsidies while Mead-wined mulled spices drift by casually. A peach cheer for Christmas!
On tap at Cloverleaf, indefinite moderation lacks stylistically sufficient banana-clove tartness and peaty pale wheat spine. Mild grape, apple, apricot and fig illusions never break the surface.
On tap at Poor Henry’s, spunky dark wheat ale brings smoky black patent malting to burnt rye toasting, nutty pumpernickel breading and day-old coffee remnant. Soft-watered mineral graining contrasts lightly pungent hop char in the backdrop. Serve to robust porter-stout imbibers.
Middling dry-bodied Brewhouse Rarities offering provides peculiar Earl Grey tea malting to black chocolate roast (perhaps mimicking schwarzbier-like black patent malt astringency). Gunky Blackstrap molasses-honeyed wheat spine picks up moldy rye breading. Not sure it all comes together, but may suit particular dark ale tastes.
Smooth dunkelweizen maintains relaxed feel as dainty dried fruited pleasantries seep into nutty caramel malting. Polite raisin and fig tones soak up ancillary chocolate-vanilla sweetness. Toasted rye-pumpernickel spine scatters tertiary roasted tobacco, light-roast coffee and cocoa niceties.
Unsure if stylistic integrity is betrayed or if correct balance is achieved with sour ale-leaning German dunkel (in canned version). Certain odd complexities abound after cascading tan head settles above caramel-hued body. Fungi yeast earthiness inundates vinegary green apple and white grape tartness as well as bubbly champagne pucker, disrupting mild chocolate malting. Unduly dried orange musk and murky ashen walnut char congest embittered citric-spoiled finish. Expectant banana sweetness lost in the muddled mix.
Velvety brown-bodied relaxant brings dark-roasted amber graining and mild dry-hopped bittering to Graham Cracker-honeyed dark wheat malting. Soured fig-date conflux fades beneath dark chocolate, espresso and molasses subsidy. Call it a hybridized dunkelweizen with porter-like leanings.
Closer to a vanilla porter than its semi-nebulous Belgian wheat styling indicates and far adrift from Shock-Top’s popular flagship brews, Raspberry Wheat or Belgian White, this fudge-creamed chocolate wheat ale may lack expectant Belgian chocolate spicing, but there’s no denying the impact of vanilla bean and cocoa ‘aging.’ Vanilla fudge sugaring spreads across the chocolate-caked interior to its dark wheat-malted spine. And the addition of dried cocoa fortifies the dry-roasted hops.
Solid medium-bodied wheat bock hybrid offers cocoa nibs and orange peel adjuncts to brown chocolate-spiced frontage. Though the citric influence fades alongside the stylish caramelized banana creaminess, enough mocha tones surface to keep this rich. Dank cellar waft and peaty soiling add earthy musk.
On tap at Blue Ribbon Tavern, enthusiastic winter-spiced dark wheat ale (with well-hidden 7.5% ABV) loads bruised banana sweetness atop brown-sugared coriander-cinnamon-clove seasoning and ripe raisin-fig-prune conflux. In the background, a hint of vanilla creaming contrasts sharp hop astringency. In the bottle, caramelized banana-clove entry picks up brown-sugared raisin, fig and cherry niceties alongside rum-spiced toffee malts. Tertiary pecan, nutmeg, vanilla and molasses undertones increase mildly spiced sweetness.