Dinkel Bock Granite - Whiskey Barrel Aged
Apostelbräu

copying over from march 2017 review date, had this listed under the original, which i guess i have still never had. this special edition is fermented in granite and aged in tennessee whiskey barrels, at least i assume not all of their dinkel bock undergoes this treatment hence the two different listings, removing it over there now and now currently seeking the original! served on at at bull and bush, who is killing it with the guest beers right now. looks a little flat from the tap, shimmery copper colored, clear for the most part, but not much head or bubbles or anything, and quite a body on it. slight tannic oak in the nose, right away, some whiskey sweetness, german malts, maybe rye too, and an lager yeast strain on its way to getting stale, along with some dried fruit notes of red apple and berry. the whiskey is thankfully light in the taste, you can still appreciate the base beer, which i have not had on its own, but now am very interested in. its not as intense on the grain as other bock styles, and while its interesting and likely has more than just a barley in here, its also on the lighter side of things in terms of its taste. not sure what the granite adds, i looking for an earthen minerality or something, but i dont get much of that. could be something to do with the lager yeast, but that element is not at all my favorite component of this beer. it could use more bubbles, but the body is round and fuller, and the beer is smooth. fruity finish, cereals, oak, fresh compost, honey. lots going on here, and while this doesnt taste that fresh to me, it tastes really original. id like to have it side by side with the base beer, but given that this is some of the first beer i have ever seen from these guys, i may have to wait awhile on that. maybe the first german beer in american whiskey barrels i have seen too...

edit: had this from the bottle in late fall 2024, i dont see a bottle date but this has been in my cellar for years, definitely not built for the long haul, probably could have guess that, but its nowhere near as impressive now as it was on tap when i first had it, presumably much fresher. i think the base beer is faded, drier, sort of yeasty and bready, lager character still there, but the whiskey aspect is pretty dominant to my senses, seems out of place in this base style and a little out of balance. there is also cardboard tasting oxidation, not much from the granite although i dont recall that being a defining element or anything, and some alcohol too for it being only 7% abv. i am reducing a few scores but blending them out from what i had listed from the first time around, draft way superior to bottle in my experience. i appreciate the avant garde nature of this from an old world operation, unexpected and fun even if its well past its prime...

500ml bottle into a pint glass. NO freshness dating.

Similar look to the base beer. Murky brown body, but a splendidly persistent foamy off white head leaving layers of lacing.

Again, similar aroma to the original, malty, non citrus fruit. The barrel aspect is very faint.

On tasting, malty, sweet, apple/pear taste. The barrel effect is mild, which I appreciate. There is a vanilla note on the back end.

Mouth medium, finish fruity with a little warmth.

Overall, tasty enough beer, but to be honest, I don't think the barrel aging adds much.

From the bottle, it pours a lightly hazy caramel color with a short lived off-white head. Scent definitely has notes of whiskey and roasted malts. Taste is roasted and caramel malts with whiskey notes.

Light brown murky body with an off-white cap, light lacing. Smell has whiskey heat with dirt, doughy bread, toasted caramel and a touch of spices. Tastes like asphalt up front with huge whiskey notes that obliterate the maltwork, lingering dirt and bread rain down from the explosion. Feel is not as messy, just very warm from the booze, malt texture present but too short lived, earthy complexion overall.

Copper/amber (SRM 9-12). The almond head has a texture of meringue and holds at one inch. The beer is bright and clear with clouds of tiny carbonation hurdling upwards. Patches of lace are depositedon a PBGC dimpled mug. About half-way through, I added the final ounce with yeast, which turned the beer cloudy, as expected.

Nutmeg and ginger are strong in the opening and a hint of whiskey carries from beginning to end. Warmth reveals soapiness.

The flavor is oddly rich and mild. The mildness is so crisp, that caramel shows depth without dominating. Whiskey is barely perceptible, and possibly only a suggestion. Yeast sediment added a quality similar to vanilla. The finish is mild.

A full body with white scouring carbonation and a creamy texture. Alcohol is well below expectations.

This is an easy-drinking afternoon beer and could easily pair with a lazy, cold day while watching football with friends.

Poured from cellar temp. Pours a nice dark brown (murky) with quickly dissipating head. Nose is smoky, bread, yeast, and nuts. Taste is definitely smoke dominated - from the barrels. Tastes like I'm chewing on the inside of the barrel itself. Getting some stone, nuts, and bread. Overall, not my favorite but definitely drinkable.

Pours into a half liter stein a cloudy hazed dirty golden with a large blooming slight off white head that leaves multiple broken rings of lace behind.A weird color to describe here.Some of that American whiskey barrel shows thru in the nose along with light doughiness as well.The feel is full yet mellow and goes down very easily.The whiskey barrel notes hit up front on the palate then a mellow caramel dough flavor takes over into the finish,not overly alcoholic.Nice to see American whiskey in a Germany brewery's bock beer,not bad.