River Horse Honey Weizen Bock

Imperial pint pour at Ginger Man. color is dark brown, cannot see through it. Thick head sits atop. Aroma is very thick sweet butterscotch, oh wait, no that diacetyl. Its there but its doable. Flavor losses the diacetyl and ends up being watery dark malts. Its drinkable stuff and right up the caliber of other River horse beers I have had.

Draft at Craft. Pours copper with nose of bready caramel Munichy scotchy malt, toffee, nuts. Tastes malty, nutty, earthy and brown sugary, with finsihing honey and wheaty notes. Decent complexity. River Horse has make amazing strides the last couple of years.

On tap at the Craft Ale House. Poured a deeper amberish/medium brown color with a small sized off white head. Aromas of honey, breadiness, toasty, and some wheatiness. Tastes of the same toasted bread, honey, caramel, a little fruity, and some lighter spiciness.

Tap at CAH. Pours a hazy brown with lots of golden notes and a large foamy off white head. Aroma of toasted malt, toffee, honey, nuts, caramel and light wheat. Flavor of nuts, Munich malt, honey and caramel.

on tap @Philly BeerFest III–pours a light brown head and cloudy brown color. Aroma is sweet medium malt. Taste is chocolate, sweet medium malt, honey. Smooth hops backbone.

Surprised to be the first to enter and review this one - on draft at the brewery, I was told that the reception at the recent Philly fest was so good, that this might be come a winter seasonal next year? Coloring was coppery-amber, and there was a significant and lasting light tan head. Aroma is of Munich malts and honey, with none of the typical wheat beer aroma or flavor. Not sure what yeast they are using, but this tasted much more like a Maibock, than a Weizen. The slight honey taste mixes well with caramel sweetness. Hop presence is slight, yet this beer is still well balanced. Alcohol is well hidden. A unique and tasty take on a not-so-popular style for US brewers.