Boscos Dunkel

On tap, Nashville brewpub, sampled in March, 2007 (just found my notes). Fuzzy, pillowy, creamy head of about half an inch size over a barely hazy copper orange: very nice looking, but light for a dunkel; looks like what Newcastle *wants* to look like. Fruity-ish smell, crisp with some melony acidity; smells very "fresh." Flavor is very "autumnal," seems almost octoberfest-ish: a smooth butternut squash sweetness, with a little brown sugar, accent an earthy, dirty-leaves impression; the biggest flavor push is in the finish toward the back of the tongue, where the squash elements blend with some lingering corn. Slightly salty. This finish has the best "sustain" of any Boscos beer I’ve had; almost seems chewy. Pretty solid.

Very pale in color for a Dunkel. Toasty malt aroma, no hops. Sweet and smooth, creamy with a full body. I’d like a bit more malt character.

Friuty, bocky aroma with light metallic prunes. Initial big head on a medium brown beer. Fruity, lightly diacetyl, lightly briny. Medium sweet. Suggests a higher gravity than the 5% that Tennessee allows. Nicely done. Medium-heavy body, mouth. Medium quick, medium brown-bitter, dark cereal finish. Recommended. Doesn’t have that lagery clling.

Draft at Boscos Nashville. Pours amber with a diminishing head. This must be a munich dunkel, because I was expecting this to be darker.Aroma is not very prominent. Flavor of german malts, biscuity and bready. Mild spiciness on the finish. Nothing too exciting here as a stand alone beer. Would pair ok with food.

Draught at Boscos Nashville. Pours clear brown with a small fizzy off-white head, somewhat diminishing, spare lacing. Aroma is heavy malt (nutty, meal), light hops (grass) and heavy yeast (sweat, leaves). Medium bodied, slick texture, average carbonation and a metallic finish. Medium sweetness, light acidity and bitterness; roasted caramel and wheat malt, yeast flavor.