The color of this brew is a deep gold with hints of some light straw hues like the Original.  The head was creamy, off-white, and laced the entire glass.  Serving from the 5 Liter mini keg, I filled me stein up and prepared for a Liter of goodness.

Forget reviewing this beer!  I dove right in and quenched my thirst for some Oktoberfest/Marzen beer.  Nose deep in foam, I enjoyed the smooth cold beverage until about 3/4 of the glass was gone.  What fun!  It was extremely refreshing and made my day.  Filling the stein back up I began to be a little more critical (with intermittent stops to repeat the fun of course).

The aroma is mineral, sweet bready malts, light caramel hints, and a grassy hop aroma.  Now, the style is brewed with lager yeast, but if I’m sure this said it was an ale (same as their original which tastes like a German lager).  Given that, it smelled pretty smooth and crisp.  There was not too much caramel or Munich malt noticeable on the nose as this is probably the lightest Marzen I’ve sampled.

Based on my previously mentioned enjoyment, it should be notes that this beer is highly sessionable and delicious.  The mouthfeel is creamy while the finish is crisp and grassy.  There is just enough caramel-like malt notes to give it some depth while retaining a bready pils overtone.

The color of this super clear beverage is that of maple syrup with a foamy head typical of German libations.  The aroma does give off that bacon nose, but in a more subtle way making room for charred wood, wood sugars, campfire/fire place smells.  There is a deeper heavier wood quality as compared to the beech and rightly so.   Oak is a hard wood, dense, rustic.  Beech wood to me seems softer and lighter burning quickly.  Perhaps that is why the smoke characteristics of their other offerings have a sharper aroma.  The malts did give off a hearty scent as this dopplebock is a malt bomb.  Deep woodsy notes were present throughout.

Upon taking my first sip, my palate was not yet use to the difference between the woods used to kiln.  There fore, it tasted very close to the beech wood flavor in their Marzen to be honest.  This beer is both great served at cold and warmer temps.  When colder you get that great dopplebock smoothness and finish while at warmer temps you get a huge smoke focus.  On the tongue it possessed a moderate mouthfeel.  Malt and smoke presented simultaneous notes so it was hard to pick out the malt from the oak (I guess that is a good thing).  I do know that the flavor is in fact much deeper than their other beers.  Like a rustic log cabin or raging campfire.  It was a clean, yet dry finish that consisted of a malt profile similar to wort right before the boil.  Sweet and smokey…maybe a dash of teriyaki sauce.  Meaty and game-ish this brew is a meal in the glass.

I was stuck inside waiting out the blizzard of 2011 that fell on Chicago. An epic storm called for an equally epic brew. I was so nervous as I cracked open this 7 year old brew, not sure what to expect.

Recalling that I’m not a big fan of German Hefes and having had some sub par weizenbocks, I gingerly poured the milk chocolate colored contents. I wanted to be mindful of the sediment at the bottom and know that the head of most wheat beers develop exponentially. To say the least, my pour was weak sauce and it didn’t produce the appearance I was looking for. Later I did swirl some sediment to add to the glass.

I found the aroma to be more bock-like than wheat beer. There were large hints of malt, malt extract, kilned grains, toffee (big time), and caramel. It was mellow, chill, relaxed as the aging took off some major notes of banana which I was grateful for. Clove and chocolate also contributed a great deal to the aroma.

These latter aromas were definitely in the spotlight in the taste. Milk chocolate graced the front of my tongue and paired well with the light tropical blend of coconut, light banana, and cloves at the finish. Vanilla tones came out, but on the whole this beer was malt-centric. The mouthfeel was moderate with help from the wheat. The aftertaste was bready, yeasty, and malty. The abv was nonexistent and hide behind toasty flavors.

If you are a fan of weizenbocks, bocks, or malty brews you’ll enjoy this aged treat. It finishes smooth and is rather refreshing with some residual sugars. In fact, it was similar in taste to the malt extract that is used in home brewing.

I’d like to try a fresh bottle to compare the difference. Grade: B+

Michael: Eight years ago today I was probably starting to study up for finals. It was springtime on a college campus and everyone was getting ready for summer jobs and long goodbyes. And the kind gentlemen of Schneider Weiss Brewery had just put the cap on the beer I have in my hand.

This Christmas, I enjoyed an ’06 Anchor Christmas Ale. I thought five years old was an accomplishment and yet here I sit with a beer that is over eight years old, kindly held (more patiently than I could possibly have done) in the brewery’s storehouse since being brewed in 2003.

With such age and scarcity, of course, come certain expectations. The brew was a hazy, dirty brown, almost like potting soil stirred around in a water glass. Even the sediment looked like bits of earth, settling at the bottom of my wiezen glass. Initially, there was a simple tan head, which was oddly shaped, practically like the crest of a wave. The smell was heaven. It was sweet, unbelievably rich and malty with heavy caramel notes and a fruitiness like a freshly pressed apple cider.

On first sip, the carbonation tingled around in my mouth, a surprise considering the somewhat flat appearance of the beer. The mouthfeel was watery and light, but didn’t seem out of place or lacking in body. It seemed like a beer with this particular combination of sweet, rich flavors didn’t need a thick, viscous feel.

The caramel and cider-like qualities continued in strength, but the finish was more malts and yeast than anything else. Again, the carbonation kept a fresh sprightly feel, making me feel like taking another sip, despite that each swallow was practically overwhelming, like a chocolate cake just bursting with richness.

As far as this beer’s comparison to others in its style, I am too naive to be an effective judge. However, as a brew standing on it’s own, it is a great drink and I felt privileged to have a glass of it in my hand. Grade: A

Pilsner is a style I’ve gotten more into this year. As with any style, there are great pilsners, and there are terrible pilsners. The key is simply putting yourself out there and tracking down a few you like best. I recently returned to this German staple, Bitburger Premium. Bitburger is brewed by Brauerei Bitburger in, you guessed it, Bitburg, Germany … one of the country’s best-selling brewers. I bought mine in a 4-pack of pint cans. Before drinking this one, I put it in the freezer for like 15 minutes. I wanted my Bitburger to be ice cold.

It poured the familiar light straw color into my mug, with enough foam to show me it was well carbonated, but the head dissipated very quickly to a light film on the top of the glass. The nose isn’t very big at all, just some really light maltiness, and to be honest, it actually smells a little like fruit. Grapes, perhaps. But very subtly so.

I’ll be honest again … my first sip was more of a gulp. And that’s okay. This is such a refreshing pilsner that gulps are merited on hot, muggy days. The taste is crisp and balanced, best when served near freezing. Bitburger has none of the skunkiness of other pale lagers. It is a classic example of the German Reinheitsgebot … pure beer, plain and simple. Made from only the best German malts and hops. If you are looking for a great German pilsner, look no further than Bitburger. It is really, really good.

Bitte ein bit!

This beer surprised me many times over. First, the brewing method was simple. No boiling of the wort is done and hops are added to the mash (soaking grains). Second, an interesting strain of yeast called Lactobacillus (lactic acid) is used during fermentation to impart a sour/tart component.

Lastly, the finished product introduced me to a wonderful beer that I will not keep stocked in my fridge. The appearance was lighter than an American wheat beer with the similar hazy, cloudy, straw yellow-golden body. The head was fizzy and pure white. It built up to a nice plume, but quickly diminished to a film that was sustained by the carbonation below.

My nose registered the tart yeast immediately as the aroma had a bite to it at first. Very effervescent and fruity, it possessed similar notes of banana and clove common to Hefes but on a lighter side. There is a strong bready aroma due to the wheat. Aromatic notes of lemon make this almost tea-like. For the most part I say it is clean and zesty.

Hello taste buds!!! This is a crazy delicious beer. Great for the hot summer months, this beer is super refreshing. It has a lighter mouthfeel than your typical wheat beer and the sour/tart notes combine with the carbonation to make it a bubbly vibrant beverage. It starts with a lemon non puckering sourness that progresses into a light bodied wheat, hay, straw middle. The lactic acid is strongest on the tip and sides of the tongue giving this beer a unique dynamic. Additional notes of lemon grass, limeade, and sour patch kids round out the finish…which is dry and citrusy. Minor tart notes highlight a hay/straw aftertaste.

A must try!

Come to find out this Helles does not utilizes smoked malted, yet still displays the qualities found in it sister varieties. Opening this Bavarian flag laden bottle it poured a light golden-straw hue with a fluffy egg shell white head. The aroma was crisp, grassy, herbal, hay, straw and made me a little light hearted as it seemed to help bring Spring that much closer. I guess you could say there was a slight creamy corn scent, but for the most part the main malt (Pils) was showcased. As the beer warmed smokey qualities started to manifest themselves. I guess the brew kettle had left over flavors from the previous batch of smoke beer? I found there was a hidden hint of cinnamon.

The taste had a nice dry crispness to it along with previously mentioned adjective. The bitterness was low and malts on the light sweet side. The best part about it was the grassy herbal finish that had a hint of smokiness.

This authentic Kölsch breathed a mixture of grassy hops, a mild fruitiness (esters), wheat malt, crisp lager notes, a hint of sulfur, and a bready backbone…straight forward and unassuming.

Allowing this cold beverage to cleanse my palate made me want to skip winter and get right to summer. Smooth and easy it carried a soft texture from the wheat and liveliness from the ale yeast. There was a little musky taste at first, but the remaining sips were golden. Grassy notes were evident from both 1) the malt resulting in a hay-like flavor and 2) the hops which left a crisp herbal finish.

I would rank this among the top 5 Kölsch beers that I’ve had. Very enjoyable and fun to drink!

The unfiltered (Hefe) version of their famous weissbier is beautiful thing. Classic German wheat beer at its best. All the right elements are there: hazy, golden-orange color, thick and foamy head, lively carbonation, and a fresh, pungent aroma from the yeast. And wow…I don’t think I’ve ever smelled or tasted a beer where the yeast played such a dominant role. I don’t consider my nose the most sensitive in the world, but along with classic elements of bread, banana, and cloves…I picked up hints of peach, apple, pear, lemon, and orange. Hands down the best smelling wheat beer I’ve come across. The taste is more subtle, with the bready, banana flavors shining through. Again, everything there that should be (yeast, light wheat malt, almost undetectable hops), and nothing that shouldn’t (no off flavors or weird mouthfeel). And the yeast still lends its unique flavor profile to the mix; it’s crisp yet smooth, fruity but not wimpy, and certifiably chug-able on a hot day. Drinkability factor is off the charts here, folks (knocking back one of their classic 500 mL bottles is relatively effortless).

I must give credit to my good friends Nate and Ben Kurz, who made this a priority on my beer tasting schedule. It is without a doubt one of the best (bottled) hefeweizens available this side of the pond. I also think it’s widely available across the USA…meaning there’s no reason you shouldn’t have tried it already, or be on your way to picking one up after finishing this sentence.

ABV: 5.4%

Grade: A

Tom: Spaten Dunkel…so smooth, so good! The malt is toasty and the lager strain clean and soft on the palate. The aroma has minor hints of sulfur and the malts used give off a mellowed grape or prune nose and taste. With a clear, dark brown body and tan head it’s fit for any beer stein/mug. I enjoy Spaten’s entire line of beers and this one comes it at #2 for me (right behind their Marzen). Crisp lager characteristics are present throughout each sip. The hops are muted to say the least. If there is any indication of them you would probably find them in the earthy aftertaste. Grade: B

Taylor: I am not a pro on Dunkels, but this classic German brew from Spaten took me right home. My strong German roots seemed to extend themselves vicariously through my arm, towards the glass, and into my mouth and belly. Pours a deep reddish brown, with a slight tan head that went away gingerly in a couple of minutes. Smelled excellent: bready, malty, and sweet. I’m told the Dunkel style is like a toned-down Dopplebock, and that seemed to fit the bill. Taste was not very alcoholic, nicely carbonated, and warm to the palate with its Munich malt backbone. Nice and sweet, super sessionable. There was hardly any hop bitterness. Next time I enjoy one of these I will be sure to have some bread, stewed meat, potatoes, and perhaps Bavarian pretzels? Grade: B+

Matt: The pour was a bit too gentle and culminated with a fine head maybe a centimeter thick that dissipated quickly. I know when poured from the tap, that is not true. Color is burnt amber, with a definite dark hue to it, I looks very intriguing. Rich, deep, fruit aroma, some caramel notes, and even some roast, which makes for a very good mix. The carbonation causes this to actually come off a bit spicy right at the front, but then the wide range of flavors has no trouble shining through. I don’t know what exactly is in this beer, but it is very well done. It fascinates me, keeps me coming back for more sips, and the experience is very enjoyable. Recommend coupling with food. My first time was on tap with a some spicy buffalo wings – it was a perfect combination for my taste buds. Grade: A

Noel: My first dunkel, but I have only myself to blame for not trying one sooner; I’m quickly realizing no one does lagers quite like the Germans. Spaten’s brew struck me as being very similar to another solid Munich lager I had recently, Paulaner’s Salvator doppelbock. Both have the same dominant taste: rich, bready caramel…an ode to malt (Munich malt, to be exact). But Spaten Dunkel has a subtle difference that makes it a cut above in my book. The addition of dark malt creates a roastiness–not unlike a brown ale–that lingers in the background, and provides a touch of coffee to all the caramel sweetness. YUM. The beer is nicely carbonated, and finishes with a touch of alcohol. If you thrive on hops, you’re going to want to look somewhere else…although I’m surprised anyone would turn down something this tasty. Grade: A-

ABV: 5.5%

Final Grade: B+

This is not a bad brew in and of itself, but compared to other Marzens it falls by the wayside. My first experience with this beer was 2 years ago and I thought it was one of the best beers I’d had to date. Since then, my opinion has changed. I’ll spare everyone a long review and cut right to the basics.

Appearance: Copper in color with pale-amber highlights. The head was decent and it settled out into a nice film. The carbonation was consistent.

Aroma: It definitely had a crisp lager quality with minor sulfur notes and a faint earthy hoppiness. The malty backbone was evident lending a richness and caramel/toasty character (Vienna and Munich malts).

Taste: Basically an malted-up version of Beck’s standard lager. There was almost a Pilsner-like ending that was somewhat spicy, but lacked depth. Classic Marzen malt flavors were apparent, but a little weak sauce for me.

Overall: This time around it was not as complex, smooth, or malty as I experienced 2 years ago. It was crisp and left my mouth feeling clean with some caramel malt notes. If you find a case of this next Fall at a good price point, it is worth the buy. On the other hand, if you’re looking for quality Marzen try Spaten.

ABV: 5.0%

Grade: C