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.
Different version of Stoudt’s Honey Double Mai Bock? Slick candied malts hide tamped down hops, ripe orange lucidity, and warbled honey mildness for disappointing blonde presumptuousness. Sharp alcohol profundity ruins citric nuances while tinny phenol finish kills the deal completely.
Extremely well-defined rust-coppered springtime doppelbock contrasts bubbly champagne wining against subtly smooth burgundy entry and richly creamed chocolate sweetness, promoting elegant warmth. Yeast sediment thickens inviting honey-spiced finish. Despite hybridized maibock tag, it’s perhaps the most enjoyable honey brewed beer on the market.
Tidy penny-hued German-styled springtime bock brings ripe peach-tangerine tang and sublime perfumed waft to subtly crystal malted midst. Sweet butterscotch-toffee spotted alongside mild barleycorn base, aiding mellowed dry-hopped bitterness.
Rich spring bock maintains buttery toffee warmth and settling red fruited nature. But unassuming malt profile knocks it back a smidgen.
Effervescent yeast sweetness lightens barleywine primacy and herbal bouquet of billowy white-headed Easter warmer. Burnt wood chips affect smoked barleymalt prominence invading clove-coriander-spiced honeyed raisin twinge. Grape-soured cider sharpness enlivens tart red wine finish. Strong, but never pungently so.
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.