Otter Creek Otterbahn

Brewed by Otter Creek Brewing
Style: Weizen Bock
Middlebury, Vermont USA

Dark brown/ruby. Small, creamy, tan head. Toasty, biscuity wheat, dark fruits, cloves, unnameable spices, bready yeast. Same flavor only muted and accompanied by an indistinct off flavor. Body is medium and balanced. Drinkable, decent.

Complex aroma ranging between coffee, chocolate and nuts. Very dark amber coloring, blocks a lot of light. Some amount of fine brown sediment in the glass. Malty tastes with a light sweet start and light bitter finish. Creamy mouth feel.

Bottle sampled on 7/2/06: Pours a transparent dark copper mahogany with thin-lacing off-white head. Sweet toasty cookie dough aroma has a dark roasty wheat presence and mild bready yeastiness. Body starts with a nice, mild dark caramel malty sweetness and some light tart fruity character toward the drier, mildly bready finish. A decently authentic weizenbock.

Dark brown color with a fairly thing caramel head. Banana shows up first in the aroma and is followed by a surprising bit of chocolate. Flavor continues with the chocolate banana thing before finishing with a slightly unpleasant tanginess. This is enjoyable enough, but not enough to write home about.

RC Cola head. Dark beer. Not much aroma. First sip is too strong: alcohol & sugar. Accompanied a peppery steak fairly well so that the overabundance of sweetness broke up the spicy cracked black pepper. Otherwise, though, an average weizenbock. The banana esters are hidden by the alcohol and there’s an unpleasant, sort of tinny, bitterness on the back.

Tried a bottled sample of this one at the brewery in Middlebury, VT. I like the fact that Otter Creek decided to do a weizenbock as one of their World Tour beers, and this is a good domestic example of the style. This beer pours to a murky deep mahogany color, with a thick, rocky, white head, and a lively carbonation. The nose on this beer is interesting with good caramel and sweet malt aroma, touchs of roast, hints of clove spice, and estery aromas of apple and ripe banana. The palate is firm, with good sweet and caramel flavor, paired with some nice fruity esters of pear, banana, and apple. This beer finishes with more good malt and esters up front, then ends with some spicy clove and peppery notes that linger. Stylistically a pretty authentic example of the style. Makes for a great beer to enjoy during the winter months, and would match well with hearty fare or deserts.

22 oz bottle, via BA BeerBeing. Pours a clear dark mahogany body under a fizzy one finger beige head that fell to a patchy film. Aroma is quite malty with a good dose of coffee, wheat, light roast, and some fruity esters. Abscent is any yeast contribution. Flavor is lightly roasty with an earthy wheat and coffee base. Some light alcohol, and again, minimal to no yeast. Mouthfeel is medium bodied with moderate fizzy carbonation. A little sticky on the finish. While this wasn’t amazing by any stretch of the imagination, it was certainly drinkable and much better than the other World Tour beers to date.

mahogany brown color and amber-gold at edges. light tan head, mostly foamy but a little creamy. aroma is banana, a little soy, and molasses. flavor is banana taffy, lightly roasted wheat malt, and a bit of dryness that goes to a very mild alcohol nip. carbonation is sharp at first but goes quickly. faint bitter hop aftertaste.