On tap, dewy leafy-hopped gourd-like autumnal crispness spreads across abundant red-fruited apple-spiced sweetness and honeyed caramel malts countering peppery rye-dried lip-smack of sensational springtime suds. Tertiary twig, grape stem, zucchini, and squash illusions hide beneath earthen moisture. Less malt-sweetened than a typical Octoberfest and never coarsely harsh, retaining soft, buttery mouthfeel. Superb maibock is best of class.
Pleasant Vienna-styled caramel-malted grain-roasted sweetness heightens red apple, cherry, peach, and melon fruiting that fades too quickly into phenol recess. Wood-dried floral-spiced hops and teasing grapefruit rind tartness subtly embitter fruited front end. Mildewed fig-prune souring and puckering white grape tartness fill the back end. But better maibock lagers have sweeter malt residue, brighter nectar juiciness, and bitterer hop counteraction for truer springtime ambience.
Musk-like sour yeast pungency, cake-like sugar malts, and cherry-blackberry-nectar fruiting stay up-front for coppery springtime bock. Cereal-grained shortbread sweetness counters minor cornstarch depravity to stone-fruited middle ground, overwhelming barleywine flourish and wafting honeysuckle-magnolia-dandelion reminder. Better than just OK.
Seasonal “American spring” bock layers bright tangerine-peach tang above plain honeyed wheat base. Perceptible bitter hop sharpness intensifies fruity allure as unwavering alcohol depth expands.
Invigorating golden amber springtime lager with subdued 8.5% alcohol content retains brisk lemon-fizzed grapefruit-orange-mango tang to counteract woody hop bitterness. At finish, cereal-grained honey wheat sweetness gains prominence over tucked-in floral latency.
Light amber-hued hop-fizzed Scotch malt-infused bock backs bittersweet fruity nature with barley-mocha restraint, losing luster when warmed, becoming oily.
Superb deep-grained medium-to-full-bodied spring-to-summer quencher loads tart raspberry-cherry-quince souring and acute pecan-raisin embellishment to bright hop splotch. Wheat wafer sweetness embeds suitable cereal midst.
Though lacking true wine-like mai bock essence and strength, fruity hop zest and herbal touch provide summery red ale appeal. Crisp mineral water, spry carbonation, and mild grain protraction a tad reminiscent of finer Canadian ales.
Impeding ethanol surge and skunked oxidation denigrate honeyed cereal grain frontage and leafy-hopped apple-pear-peach tang of off-putting spring fling. Musty green apple odor compels misplaced vegetal adjunct, reducing dried fig jut and dry rye flinch to biscuit-y wheat bottom.
Munich’s 1st bock since 1614 retains hearty chocolate malt sweetness and sturdy ripe raisin persistence. Supportive mocha-spiced hop bite tantalizes butterscotch creaminess and nimble burnt caramel tinge.
Laid-back German-styled maibock invites fruity grapefruit, peach, and apple illusions to brighten toasted Vienna malts. But soiled mineral earthiness and floral- hopped listlessness make unsure finish timidly unassuming.
Persistent caramel-malted red-orange-fruited sweetness obtains honeyed wheat glaze, hiding dryly metallic copper ale-like insistence. Tangy candi-sugared tangerine-peach-quince center brightens and heightens peppery herbal-hopped resonation reminiscent of lighter Belgian ales.