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.