Wolframstubn Zoigl

Brewed by Wolframstub’n
Style: Zwickel/Keller/Landbier
Windischeschenbach, Germany

Serve in Dimpled mug, Lager glass, Stein

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Draught at Wolframstub’n in Windischeschenbach, Nov. 2012: Clear light rufous. Pasty big-bubbled head. Bright and perfumey nose of peach marmalade, pound cake, mineral, floral Hallertauer, and gummy candy. Lovely medley of toasted bread and pecan malt aromatics. Lightly husky, though. Prickly effervescence. Fully malty, initially, with a bouncy pils malt and sweet pecan skin tandem. Crisp edge of toasted bread and vanilla wafer cookie mirrors the candied pecan firmness as underlying hay gently sweetens things with a grassy lushness. Pils character is somewhat flabby and papery, however. Ripe, boisterous and zesty marmalade punch fills the center and adorns the beautifully crisp and well-structured malt core as lustrous hop nectar lags behind. Perceptible huskiness translates to a burnt wood astringency which is exacerbated by the dry attenuation. Dry, deeply toasty finish showcases refined floral nectar which is curbed by a resounding Munich-derived browned biscuit persistence. A pretty enjoyable zoiglbier, but sadly the considerable huskiness is quite the detriment to the otherwise exquisite synergy of flavors.

draft at Wolframstub’n in Windischeschenbach
hazy light amber body with a tall, billowy, thick, foamy head. spicy herbal dried flower sort-of potpourri nose and flavor with estery dried fruits and appreciable mossy / woody spiced hops. touches of dried nectarine / peach show up as it breathes, but it does become a bit too rough / chalky and somewhat more tart and crusty than when first served. it’s also more acidic and crunchy than I would prefer (prominent oat and cereal grain flavors), with a musty, subtly-dirty tart finish.

On tap at the brewery, both 2009 and 2010 while in town for neuhaus zoigl tag. Hazy golden with a thin but persistent head; hints of rye and honey in the aroma; sweetness hunting at passion fruit and apricot nectar; sweet but pleasantly so

On Tap @ the Zoiglstube/ The head is ok, the body gold-brown and cloudy. The taste is good balanced, malty-fruity and yeasty. This Zoigl taste very fresh I like it! 12/12/11/12/-/12

Tap at Wolframstub’n 11/07/2011. Slightly hazy gold with a decent white head. Aroma was buttery with some rather raw cereals and apricot fruit. The butterscotch was less evident on the flavour, which had a more fruity edge, leading to a somewhat redeeming bitter finish. A bit too rustic for me.

Recht süßer Getreideantrunk mit wenig Hopfen. Recht süß, bleibend, aber nicht störend. Kernig getreidig, angenehm süß, durch die allgemeine Milde wirklich sehr süffig. Im Abgang weniger aromatisch, sehrsüffig, deutlich hefig.

Draught at the Wolframstub’n: Hazy, golden, slowly collapsing white foam; grassy and "green" nose, some wet grains in the background; light to moderate bitter flavour with a light acidity, light bodied, a bit fizzy; yeast, vegetables and hops in the finish. So far the worst Zoigl IMO, unripe and absolutely not moreish........

UPDATED: MAY 9, 2011 Tap at Wolframstub’n. Yeast, lemon. and light malt aroma. Golden yellow color with medium head. Sweet creamy barley malt flavor. Dry lemon finish. Nice malt flavor - very enjoyable. Tried again May 2011 - more caramel/toffee malt aroma and flavor and no apparent lemon aroma - possibly this batch had aged more - still good stuff.

Cloudy tan. Yeasty aroma. Flowery character. Lots of doughy sugar character. Finishes fresh, and sweeter than most (this is deliberate, the brewer wanted a sweeter zoigl). Fun stuff, a bit doughy.

Zoigl is cloudy gold, with lasting white head and lacing. Aroma is farmy and herbal. Has a slightly sticky palate. Flavors are delicious, yeasty but not in a bad way. Fruity flavors. Similar in character to a weizen. Lots of honeydew flavors. In spite of the stickiness is quaffable and good!