6.6

Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6.5

Draught pint at the brewpub on 3/21/2007, about 3 hours after the previous 3 beers
Dark beige-amber with some rusty-golden hues and a small, beige head that recedes to a ring. Clarity is high with moderate carbonation.
Munich malt sweetness is strong, with plenty of breadiness and a high amount of melanoidins, creating a very boisterous fruitiness of golden raisins, prunes and nectarines. Moderate acidity can be felt from the nose. Basically it’s their modified bock, amped up a little and is right on the borderline between pale and dark. Careful lagering shows, as there is no flaw to be found, nor any alcohol present. Lots of breadiness and acidity though. Could use some stronger hoppiness to break things up and give a bit more lively nose. As is, there’s only a touch of earthy hops. Still, a very well-executed doppelbock that, despite the style demanding it, I still think goes a bit overboard on the maltiness. Gets a little sluggish/sloppy. Good strength to the aroma, however.
Breadiness and melanoidins are most of the flavor profile, with heavy sweet/sourness from the munich malt and an undertone of very sweet, simple caramel. Interesting acidity on the finish dries things out to some extent, while pleasant yellow fruitiness (golden raisins and even a light citric element) provides more complexity. But the melanoidins and breadiness seem to overwhelm, and as this is just their house yeast at lager temperatures (ale yeast), there isnt any of the lager yeast crispness to be found. Hallertauer hops would be very welcome here. Instead it seems like it’s something like crystal or spalt/strusselspalt. Too much earthiness piled on to the breadiness. No flaws or alcohol noted. Moderate carbonation, smooth, malty texture.