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.