Crisp crystal malt simplicity, sugared barley roast and slimmest sourdough presence lost amongst barren hop-embittered fruitiness. Possible banana-breaded clove undertones spotted. Decent mainstream fodder.
Monthly Archives: January 2009
DIXIE JAZZ AMBER LIGHT BEER
Healthy-headed New Orleans-styled pilsner remains bland. Not competitive with serious ‘amber’ beers or ales since cheap skunk-y bitterness, oxidized metallic flow, and buttered popcorn finish hurt distinction.
DIXIE CRIMSON VOODOO ALE
Voodoo isn’t quite vibrant and flavorful enough to compete with most international red ales as modestly-hopped earthy grains limp to murky cherry-raspberry finish.
DIXIE BLACKENED VOODOO LAGER
Vague Munich-styled dark lager lacks character as musty berry aroma, barley-roasted molasses sweetness, and dirty water flow deadened by faint Merlot finish. Dried fruit nuances neutralized early on.
DINKELACKER DARK LAGER
Premier garnet-hued Munich dunkel retains caramel-toasted chocolate-molasses overtone and raisin footnote to soft sucrose finish. Smooth nutty mocha ambiance reminiscent of delicious light porter.
DINKELACKER CD-PILS
Acceptable clear-bodied pearl-headed pils with initial skunked grain malting settling above buttery wheat groove. Mild citric sweetness guards floral grapefruit bittering enveloping crisp grassy hop backdrop. So drink a Dink, as the old ad says.
DIEU DU CIEL! PECHE MORTEL IMPERIAL COFFEE STOUT
Lactic ebony-hued full body imparts exceptional hop-charred roasted coffee bean bitterness. Nutty coffee theme nearly overwhelms finely bittersweet creme de cacao, burnt caramel, and tar-like molasses latency. Milky cappuccino and black espresso eruption sidle ice coffee finish of rich, creamy aggressor. Black cherry-pureed hazelnut and vanilla bean illusions bounce around back end. Anyone for a coffee-flavored chocolate milkshake?
DIEBELS PREMIUM DARK
Pungent hop-grain confluence politely embitters single malt Scotch flow. Cardboard-edged wood tones half-sweetened by cane sugaring to thick black molasses finish.
DICK’S PALE ALE
Sticky sugar-malt creaminess and spiced hop consistency reminiscent of finer red ales. Toasted amber grains turn fruity as it warms, but dearth of distinction hurts overall appeal.
DICK’S GRAND CRU
Coarse-tongued Belgian-styled ale allows acrid oak-aged cherry waft and unripe white grape mouthfeel to glower tart candy sweetness. Blanched orange rind bittering and terse pineapple squint reach oats-toasted backend of inconspicuous 10% alcohol-doused dessert. Upon 2011 re-tasting, detected improved cherry-pureed orange bruise, funkier Belgian yeast peppering, and thicker malt liquor-like alcohol blast. Ripe peach, cantaloupe, melon, and banana illusions stretch across buttery caramel malting (with a hint of cornmeal in backend).
DICK’S CREAM STOUT
Despite dark mahogany hue, sweet sticky milk creaminess, and unmalted flaked barley roast, arid brisk-watered stout remains lighter bodied than expected. Tranquil dark chocolate surge, mild burnt coffee sourness, and latent overripe cherry ascension wisp above earthy vegetal base.
DICK’S BELGIAN TRIPEL ALE
Initial orange-bruised banana cream pie theme glides into brandy warmth as sticky crystal malt thicket, bittersweet raisin-fig confluence, and cherry jubilee permeation illuminate lilting hop thrust. Rangy 9% alcohol bulk gets heart beating faster like finest cognac.