Bamberg St. Michael
Micro Cervejaria Bamberg
- From:
- Micro Cervejaria Bamberg
- Brazil
- Style:
- Weizenbock
- ABV:
- 8.2%
- Score:
- +7 ratings needed
- Avg:
- 3.9 | pDev: 7.69%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Jan 09, 2015
- Added:
- Oct 30, 2011
- Wants:
- 1
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by DoubleJ from Wisconsin
3.52/5 rDev -9.7%
look: 3 | smell: 3.5 | taste: 3.5 | feel: 4 | overall: 3.5
3.52/5 rDev -9.7%
look: 3 | smell: 3.5 | taste: 3.5 | feel: 4 | overall: 3.5
Like many beers that are time consuming to produce, Bamberg St. Michael has a story to tell. Its name was supposed to be "Uber Alles", but the brewmaster at Abadessa (a Brazilian brewer who brewed in Munich for 13 years) warned of that term's connection with Nazism. So, the name was changed to "St. Michael", which happened to be the first monastery in the city of Bamberg to produce beer. The process of making St. Michael goes as this: take a dark weizenbock, then throw it in French oak barrels for 6 months, and then referment the beer with champagne yeast. A huge thanks to Sergio (srbcurti) for delivering this one. As you could imagine, this was a very highly anticipated beer, but the results were much different from my expectations. Shared a 750 ml corked and caged champagne bottle with many folks at a tasting, on to the beer:
Not much of a head forms on top of this brilliant reddish brown colored beer. Lacing is nil. A few days ago, I was told by a friend that I sounded like sour grapes, so how odd that we come full circle. Its aroma is sour grapes and a little acid. I do like it, but by no means is it "to style". One could also say the same about the taste of St. Michael. It does show a little more diversity in subtle amounts, but for the most part it is sour grapes and a little acid. Subtle notes of toast and brown sugar creep in and out of the profile. Really, it's more of what to expect from an oud bruin. Its carbonation is towards the higher end of the scale, becoming pleasantly "bubbly" in the mouth. The alcohol content is hideen well.
Is St. Michael the first of its kind (a sour weizenbock)? I don't even know if this was the intention of Alexandre Bazzo. The end result wasn't as mind blowing as I hoped, but it sure was much different than I could have ever expected.
Oct 30, 2011Not much of a head forms on top of this brilliant reddish brown colored beer. Lacing is nil. A few days ago, I was told by a friend that I sounded like sour grapes, so how odd that we come full circle. Its aroma is sour grapes and a little acid. I do like it, but by no means is it "to style". One could also say the same about the taste of St. Michael. It does show a little more diversity in subtle amounts, but for the most part it is sour grapes and a little acid. Subtle notes of toast and brown sugar creep in and out of the profile. Really, it's more of what to expect from an oud bruin. Its carbonation is towards the higher end of the scale, becoming pleasantly "bubbly" in the mouth. The alcohol content is hideen well.
Is St. Michael the first of its kind (a sour weizenbock)? I don't even know if this was the intention of Alexandre Bazzo. The end result wasn't as mind blowing as I hoped, but it sure was much different than I could have ever expected.
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