Badonk-A-Dunkel
Pizza Port Solana Beach

 

On tap @ Pizza Port Solana Beach on 3/19/10. Served in a pint glass.

Pours a deep (and fairly clear) dark ruby, with a thin head of slightly off-white foam. This stays frothy around the edges, leaving a cascade of light spotty foam behind. The aroma is quite sticky and darker feeling in the nose, with toasted wheat, fruit (banana esters are really coming out strong here), and clove accents, which really jazz the nose up a good bit. Just a touch of yeasty bubblegum thrown in for good measure as well.

The taste starts with the crisp breadiness of the wheat (which also possesses a dark roasted edge to it) before working itself into notes of ripe banana and spicy clove across the back of the throat. I'm also getting a moderate prickle of balancing hops in the profile. Finishes mostly roasty, with some lingering notes of fruit and spice. The mouthfeel is medium bodied, with a crisp smootheness to the feel, keeping this not only lively on the palate but also firm. This helped the drinkibility stay up.

Pretty darn tasty little Dunkel here, that stayed flavorful and quenching despite this feeling like it might have been on the higher end of the ABV scale for the style. Solid.

Consumed on 11/24/2009 in a pint glass at Port San Clemente. The beer is opaque dark brown with a small beige head.

The nose is baked bread malt with a low sweetness. No hops are noticeable. There's a
nuttiness, as well as ripe banana, some cloves, and a touch of bubblegum. Alcohol is well hidden.

The flavor is moderately sweet bread crust with slightly spicy phenols, cloves, some ripe banana, and a nuttiness. No hops or alcohol are noticeable. The malt is rich and bubblegum character is evident. Phenolic, estery, and sweet. Medium bodied with slightly creamy mouthfeel and moderate carbonation. I'm digging this style lately. Smooth, fruity, spicy, rich malt finish. Delicious spiciness of a hefe with an added bready malt complexity.