Kottbusser
CO-Brew

one of the shortcomings of BA i think is the lack of style specifics when you add a beer. there is no category for kottbusser, and so i suppose dunkelweizen is closest, as its german in origin, usually wheat based, and on the darker side (at least compared to a hefe or another pale wheat style), so i listed it as such. more information or clarification on this would be welcomed from someone who knows better than i do! this is a cool beer from one of the more underrated makers in denver. slightly lighter in color than other takes on the style i have had, tinted brown, but more of a stained copper color, a bit hazy. the smell and flavor are great, a mellow german ale yeast, almost with a cold conditioned crispness and refined quality to it, the hefty earthy wheat malt, and the added sugar, which i reckon is usually honey in this style, but doesnt taste like that here. its heavier, both sweeter and more raw and cooked sort of, possibly molasses or brown sugar in the place of, or in addition to the traditional honey. i like what it adds, a bigger, deeper, richer flavor complexion, with a lot of the sugar being fermented out. wheat gives it a lot of body, kind of starchy, maybe some oats in the mash here too, this has a long and smooth flavor trajectory and texture to it, and overall the beer us unique, drinkable, and professional. i always wonder why more brewers dont make a kottbusser, it has year round appeal and stands out as something different and fairly mass appeal as the old world styles go i would think. co-brew is doing some great stuff!