Weihenstephaner Korbinian

Brewed by Bayerische Staatsbrauerei Weihenstephan
Style: Doppelbock
Freising, Oberbayern, Germany

Caramel and sweet malt aroma. A deep russet color with a thin compressed head. Molasses come out right away in the fore then come raisin, malt and alcohol. There is warming quality from the alcohol which makes you feel as if you have dipped your tongue into a cherry infused Navy rum. Very enjoyable drink marred only by a slightly too aggressive alcohol flavor.

Never disappointment from Weihenstephaner.. this one is a good example of what a dopplebock should be. I’m not the biggest fan of the style, especially the aroma, but this particular one had a pleasing smell. Its a deep clear red which looks very nice held up to the light, weak head but very powerful aroma. The flavor is very roasted chocolate like, which is good but better if I were in the mood for it. The roasted malt could be maybe a tad less aggressive, but other than that I really love it.

Pours a deep cola brown, a little bit reddish when held to the light, with half an inch or more of tan foam. Minimal head retention and lacing. Strong and sweet aroma - caramel malt, maplenut, some chocolate, and an earthy fruitiness. Bold flavor up front, very malty and both sweet and dry. Chocolate, brown sugar, and earthy maple dominate, with some subtle dried fruit in there as well. Finishes less sweet than the initial flavor, and leaves an oaky, nutty dry aftertaste. Now there’s sweet caramel and cheap chocolate soda in the aftertaste. Complex and flavorful. Not quite medium body, carbonation on the light side. With all those flavors going on, I find myself just a little bit disappointed that the flavor quits a bit early.

Nice and malty, slightly sweet, and fruity. Very interesting, lighter but yet still a robust flavor. Definately worth a try.

Tap @ Weihenstephan Malt and slightly sugary nose. Dark chestnut color, creamy big brown head. Dark malty and roasted almost vineous - raisins, plums. Fullbodied yet sparkly mouthfeel. Dark roasted raisiny aftertaste.

Chestnut ruby. Creamy, semi-sticky dirty-white foam. Aromatic notes of fruitcake, red licorice, pecans, and plum pudding. Fairly rooty and woody. Very clean alcohol. Soft, mouth filling carbonation. Rounded edge of fruitiness complements the weighty malt blanket. Deeply dextrinous, as well, with a slick, candied malt underside. Succulent malt spine shows hints of toffee glazed fruitcake, which continues to shower the palate with layers upon layers of depth and sustenance to stave off the body-lessening fruitiness. Firm dried leather astringency couples with ripe prune acidity, while a cool breath of alcohol glides over a tanninlike crystallized sugar sting that attaches itself to the tongue. Finishes with a restrained richness of fruitcake topped with brown sugar, wine-steeped prunes, and nutty malt echoes. Despite the beautifully complex and polished malt showcase, there’s a tad too much fruitiness that keeps the malt from hitting full stride. A lovely malt mammoth, nevertheless.

Pours with a dark ruddy complexion. Head is dingy looking. Aroma is sweet and malty. Robust flavor. Flavors consist of roasted malts with a bit of chocolate. Seems kind of thick going down. Very good dopple. Alcohol is very well hidden.

Keg, Amsterdam BBF2003. Ruby red, good creamy beige head and moderate condition. Good bocky melanoidin and roast barley notes in the nose, smooth mouthfilling toffee and cream in the mouth and a sweet finish with a delicate prickle of hop bitterness. At a festival that celebrates just one basic beer type, it becomes difficult to find favour or fault with any one beer. Imagine twenty Dutchmen playing the same tune on a variety of trumpets, some play the tune as written, some with a flourish or two. Then up stands a German, produces a tuba and plays the same tune in an Umpah stylee and everyone takes notice. A big brash tuba of a beer in a sea of trumpets.