5.6

Appearance - 6 | Aroma - 5.5 | Flavor - 5.5 | Texture - 6 | Overall - 5.5

The 27th Dit beer, a Doppelbock apparently explicitly intended to be hazy – I guess to distinguish it from the average German Doppelbock and to evoke an association with hazy IPA? Off-white, open, thinnish but largely retaining head, cloudy ruddy-brownish-hued ‘dirty’ orange blonde robe. Aroma clearly oxidized, with impressions of rusty iron, wet cardboard and old fried chicken, tea, cigarette tobacco, dried peach, old bread crust, apricot, old wood. Some restrained sweetness in the onset, dried fig and apricot elements but subtle in fruitiness and very low in residual sugars; soft carb (too soft even for a Doppelbock), slick and rather thin body. Caramelly malts with bready edges and something weirdly ashy and cigarette-like on top which must be related to the applied wood chips (were these burnt?), lacking in that typical vanilla aroma linked to oak. Oxidation of both malts (rust) and hops (old tea), along with a dash of noticeable alcohol, get the last word. Thinly and unevenly structured, oxidized and downright weird: how was this even made? And what is a ‘hazy Bock’ to begin with? Bizarre beer, but by no means a very enjoyable one.