Dunkelweiss

Tap @ Copper Kettle, Denver. Pours dark brown with a small tan head. Aroma of roasted malt, wheat, yeast, caramel. Taste is roasted malt, yeast, caramel, banana. Medium body, soft carbonation. 200212

Tap @ CKBC. Pours a hazy dark brown appearance with a brown head. Toasty, caramel/wheat malty, rich toffee, moderate fruity eatery aroma that’s somewhat spicy and quite tasty. Delicious toasty, rich toffee, caramel, a touch charred, soft wheat malty, banana flavor. Not a world class dunkleweizen but it is one of the best American versions that I’ve had.

Cloudy dark ruby pour - sudsy head - nose is roasty and nutty, with moderate toasty grains and mild phenols of pepper and clove and a touch of tangy acidity - creamy body, soft carbonation - flavor is medium dry, with strong notes of dark grain/dark bread - a hint of caramel sweetness through the middle - much like the nose, it finishes with a slightly acidic, mildly fruity tang to it - lint hints of peppery phenols in the finish - lingering roastiness - another tasty German style from this brewer.