DW40 Dunkelweizen
Brouwbar in Ghent, East Flanders, Belgium 🇧🇪
Weizen - Dunkelweizen Regular|
Score
6.71
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tderoeck (22711) reviewed DW40 Dunkelweizen from Brouwbar 6 years ago
Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 8
24/I/20 - on tap @ Brouwbar (Gent), BB: n/a (2020-71)
Clear reddish brown beer, small creamy off-white to beige head, little stable, non adhesive. Aroma: very malty, caramel, grains, chocolate notes, hint of banana. MF: ok carbon, medium body. Taste: malty, grains, hay, banana, slightly sourish, banana peel, soft bitterness, grains. Aftertaste: malty, little spicy, lots of malts, quite some banana, chocolate notes, caramel, little metallic. Decent Dunkelweizen, love the chocolate notes in this one!
Alengrin (11609) reviewed DW40 Dunkelweizen from Brouwbar 6 years ago
Appearance - 6 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 6
From the start, Brouwbar has been drawing inspiration from ‘postmodern’ craft beer genres as well as from traditional European beer styles, so it should come as no surprise that the old Dunkelweizen would be represented some day as well, I guess… Medium thick, creamy, pale greyish beige head lacing in shreds over a misty chocolate brown beer with wine red glow. Aroma of cloves, dried blackberries, soggy brown bread, hard caramel, green pear, freshly cut red apple, minerals, reduced gravy and beef stock (weirdly), banana peel, damp earth, tea, composted coffee grounds and a far less welcoming hint of sewer water (H2S). Fruity onset, but way less of the expected banana ester than of red apple and green pear; sharpish, minerally carbonation, brown-bready and lightly caramelly malt core with a very persistent and outspoken sourish streak running through the whole, from wheat obviously but more ‘vividly’ and sharply as well, possibly from mild infection, which would explain the H2S accent in the nose… Ends with lingering dark maltiness (restrainedly caramelly, even a tad chocolatey), herbal-hoppy without any real bitterness to speak of, and a ‘dirty’ accent connected to the sourishness. Somewhat unusual for a Dunkelweizen – I miss the banana and a more soft, soapy, bready malt sweetness, but the fact that they take on this style, often neglected by the ‘craft beer movement’, is noteworthy enough. Interesting one, but the sourishness in the mouth and ‘dirtiness’ in the nose makes me suspect that indeed this batch was mildly infected…