 Dickinsonbeer (3499), Hoboken, New Jersey, USA
| 3.4 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 4/5 | 7/10 | 3/5 | 13/20 |
Nov 17, 2009 On tap at Three Tides restaurant. Pours a nice deep woody amber-brown with a decent lasting off white head. Aroma is banana, good clove/vanilla balance to it, toasted malts, fruits, and light burnt malts. Toasted malt, wheat flavor, doughy cracker, bread, banana and clove yeast, somewhat smooth with a slight slick palate- pretty good for a dunkleweizen- usually a very tough style to make.
ruggedman (626), Portland, Maine, USA
| 2.9 | Aroma | Appearance | Flavor | Palate | Overall | | 6/10 | 3/5 | 6/10 | 3/5 | 11/20 |
Nov 1, 2009 On tap at Marshall Wharf’s 2nd birthday. Pours a light brownish with a thin head, but a lot of fizz. Aroma of brown sugar, biscuits, and clove. Flavors are pretty clean, but the fruity nutty background kind of set me off on this a bit.
MartinT (5075), Montreal, Quebec, Canada
| 3.4 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 3/5 | 7/10 | 3/5 | 14/20 |
Jun 29, 2009 My Bottom Line:
Bready yeast and malt crackers provide support for the banana esters and clove phenols, while citrusy wheat and floral spiciness drive this Dunkelweizen’s quaffability.
Further Personal Perceptions:
-There is plenty of foam to decorate the cloudy beige amber.
-The body was quite lean, plowed through by prickly effervescence. I would have preferred just a few more dextrins.
-Like in all beers I had at Marshall Wharf last week, there was a lot going on in this one.
-The fruity edges are pleasant, increasing drinkability.
On tap at Three Tides.
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