Traditional German bock with mildly caramelized dried fruiting caressing dewy fungi musk to its molasses-dripped sweet bread finish. Only some tinny astringency gets in the way of the subdued dried prune, green raisin and plum illusions.
On tap at Plank Pizza, soft-toned spring bock plies dewy peat to subtle plum-date tartness and spicy perfume misting but lacks definition.
Stylishly nebulous winter-spiced bock wavers as dewy fig-sugared cocoa template and sweet bread lagering only receive muted caramelized pilsner-wheat malting.
On tap at Taphouse 15, wispy bourbon barrel aging sweetens toffee-spiced fig sugaring and dewy cold-lagered pilsner malting for tidy, if underwhelming, bock.
Sloppily aggressive Belgian quad/ German bock mix lets rotted apple mustiness, viscous corn syruping and disturbing alcohol burn relegate, then ruin, its fig-dried raisin, plum and prune niceties. Disgustingly cloy and stylishly conflicted 14% ABV Lithuanian worth avoiding unless inducing hangover.
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.