Bayernbiere Bought and Drunk

Decided to give the Hofbräu Maibock a shot. I had planned on using the @steveh method of opening up a closed case, but they were located near the register and there was an open case sitting on top of a stack of closed ones. So, I took my chances with an exposed 6-pack and I'm happy to say there are no issues with skunking.

Tons of rich, bready, toasted malt aroma and flavor. Maybe even a little caramel. Earthy hops are there in background, but the balance is decidedly towards the malt. The alcohol is very noticeable to me. Medium-full body with a dry finish. Stronger than I expected but it's still smooth going down. Very nice stuff indeed.

 

Just tried a bottle of the Schoenramer Pils that came back with me from Bavaria last night after reading good reviews here from people I respect. My goodness that is a superbly balanced beer. Had it after a longish run and needing something clean and cold. It fit the bill and then some. Decidedly less biscuit malt on the nose and more of the noble hour aroma. I believe the label said it was hopped with Spalt and another variety though I cannot remember which.

Nice clean bitterness that again balanced perfectly with the malt character.

This could be an everyday beer if I could find it everyday.

 

As long as they're fresh, I've never had a bad beer from HB. They're up there with Augustiner in the lager department and I much prefer their weiss.

 

The HB Weiß? Interesting, but only because I'd never thought of a real favorite before. So many will immediately pick Weihenstephaner, and I like Schneider myself -- but recognize that it isn't the typical Weizen everyone thinks of when a Bavarian Weiß comes to mind. And I've always had a soft spot for H-P because it was my first Weißbier back in the early 80s -- and Franziskaner is often picked because of the Spaten connection for me.

But I have to say, ever since HB has become more prominent in my area, and the Weizen is on tap in quite a few spots, I have to agree that it's a damn fine rendition!

 

I mentioned the HB mixed 12 pack above, and one of the luxuries of this pack is a Munich Dunkel -- a beer not often found in the U.S. anymore; import or micro-brewed. I'm drinking one now and the oft quoted term "liquid bread" springs readily to mind.

I can remember enjoying this beer in Munich on every trip to the old country; always rich and flavorful, always a treat. I wish someone would make a comparable beer here in the U.S. It seems like the breweries that attempt a German dark style always end up with a Schwarzbier -- maybe because there's always so much roasted malt available. But the smooth, bready malt character is always elusive. Attention to detail, no doubt.

FWIW -- There's no roastiness in this beer at all.

 

Totally agree on an under-appreciated style. Locally I can get Von Trapp's Dunkel which is quite nice. It's on the sweeter side of the spectrum, but as you say it is not roasty at all. Having Augustiner's Dunkel several weeks ago I was again surprised by the caramel notes present. Very enjoyable.

 

That's surprising that you don't often find HB's Dunkel. There's a couple of places near me that pretty much have it on tap all the time.

 

I meant that Munich Dunkel is a beer not often found in the U.S. anymore. The imports I see most often are Ayinger and HB, but that's about it.

There are a few micro-brewed attempts on the style on shelves around here (mentioned above as well); Sprecher, Capital, Metropolitan, but these all tend to be variations -- rye added, more Schwarzbier than Munich Dunkel, or just plain missing the style characters altogether.

I see HB Original and Weizen on tap here and there, but I haven't seen the Dunkel -- probably scares too many people!

 

Been hearing good things about that brewery -- love to try their beers sometime.

 

Locally Jack's Abby's Red Tape Lager pops up every now and then. I believe it was the first beer they brewed, but either they don't brew it often, or its seasonal. I only see it in single 16.9 oz. bottles. I had it for the first time this year, and I thought it was fantastic. I had Ayinger's Dunkel around the same time, and I remember liking Ayinger's better, but not by much.

Their Helles and Dunkel are their best among their regular rotation, although the Dunkel is a bit stronger than I prefer my Dunkel's. I'd say their Helles is their best, but it is simply a good take on the style, not my favorite.

I'm not as high on them as some, their winter beer, Trosten, was very tasty, but their recent seasonal "Weissbier" missed the mark for my palate. I don't remember being impressed by their Vienna, and their Czech Pils was far too hoppy if memory serves me right.

 

Hmm. Looks like the Red Tape may have changed up a little since its first incarnation -- they're calling it an Amber Lager now and there's no mention of 100% Munich Malt in the recipe -- as is indicated by the BA listing.

Still, if it's following a similar recipe, it may be a good Amber Märzen-style beer.

 

Some kind words from Bell's Director of Brewery Operations for Augustiner, Keesman, and Bamberg, amongst others...

https://beerandbrewing.com/VyZS-i4A...-the-expression-of-the-ingredients-themselves

 

Letting the ingredients speak for themselves...what a concept! Does that mean no "who farted" jokes, calling people wussies, or stoner references?

 

Or people from Boston with stunted palates being paid to travel and proclaim, "This beer has no hops -- it's no good."

 

That's pretty great. I'm a fan of all of the beers he mentioned - including the fairly "new school" Odell IPA.
Herren Pils is still my gold standard for milder lagers. The first time I ever tried it I was totally in awe and I started wondering why in the world people weren't flocking to it from around the world. It seems like those who know at least try to.

 

One of the things I really appreciated when drinking bitters and other lighter brews on cask in England, and I get it sometimes from fresher bottles of German stuff, is that sense, that the dude from Bell's talks about, of the barley malt itself, as though it was just malted and ground yesterday. I don't get that as often with American ales, though it does happen from time to time. Anyway, I thought it was cool he highlighted that particular feature of Augustiner (and Herren Pils).

 

Agreed. One of the only American beers I get that from is Fat Tire. People on here roll their eyes at FT these days, but I still consider it one of America's best malty beers...if not just one of our best in general.

 

Just another reason to head south for a weekend.

 

Ist Bier-dreißig!

Prost!

 

Ich möchte der Krug.