Clean Niagara water drifts through dry mocha malts, toasted barley, and roasted hops before malleable crustacean barleywine reminder filters into hazelnut-illuminated finish. Affable caramel sweetness picks up maple-rye undertones along the way.
Beware highly explosive carbonation of cloudy, beige-headed, yeast sediment-laden Bavarian double bock. Intensely creamy milk chocolate malting, dense brown sugar richness and remedial bourbon-rum-sherry swell reach beguiling barleywine climax. Midway, floral hop vivacity pushes forward fig-plum incline and lively coriander-clove-ginger spicing to medicinal finish of endlessly complex, slow sipping, alcohol-burned digestif. Eloquent, indeed.
Intoxicatingly complex ruby chestnut cascade-headed ‘ice’ bock perfect as creamy dessert. Chewy molasses malting, prickly hop spicing, burnt-sugared raisin-prune swoon, and plush pecan pie reminder pick up rich barleywine density. Cherry pie, chocolate liqueur, hazelnut, and black licorice illusions detail rum-soaked finish.
Original German ice beer brewed by freezing water at low enough temperature to form dispensable ice crystals, yet high enough temperature to keep alcohol liquid. Vintage date on alcohol-stiffened, reddish brown, oak-aged ‘ice bock’ label reads July 11, 1996 #38,512. Beautiful mocha-induced burgundy sweetness draws you into warming dessert lager. Lusty brown-sugared cherry, raisin, and candied apple illusions bound by currant-embittered hop-spiced coffee liqueur resonation.