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Tag Archives: oak-aged doppelbock
On tap at Andy’s Corner Bar, sweet bourbon vanilla pleasantry enjoins dry whiskey tones and mildly creamed brown chocolate malting, splashing noirish burgundy warmth on the delicate finish. Subtle oaken vanilla tannins receive tertiary dark cherry, maple molasses, toasted coconut, crème brulee and salted caramel nuances to add further splendor.
On tap at Cricket Hill, tidy bourbon sway affects creamy brown chocolate sweetness and sharp hop-spiced dried fruiting. Subtle whiskey, sherry and burgundy whirs bring alcohol warmth to oncoming raisin-date-fig conflux and chewy caramel-toffee sugaring at busy finish.
On tap at Julian’s, exquisite red zinfandel-aged bock combines sweet red wining with vinous green-yellow grape pucker and buttery Chardonnay perk. Soothing oaken vanilla tones pick up sour cherry, rhubarb and crab apple snips. Wispy lemon and orange peel bittering recedes into the backdrop. A lovely white wine alternative.
On tap at Copper Mine, palpably askew russet-browned German rauchbier (a.k.a. Eiche) brings unexpectedly heightened brown-sugared malt sweetness to anticipatory oak-smoked meatiness. Subtle faux-beechwood oak singe sunk into bacon fat, honey-glazed ham, barbecued pork and beef jerky illusions drops off a tad as syrupy maple-sapped caramelizing gains prominence. Latent dry nutty undertone emerges below beefy wood-soaked hop char.