MrBeer (276) - Erie, Pennsylvania, USA - JUN 1, 2007
My favorite so far from Flying Bison. Great flavor that leaves you wanting more after each sip. beerlord (217) - Cumming, Georgia, USA - MAR 24, 2007
Tim hit a home run again. Recieved a growler full fresh from the brewery. Not much aroma, what is ther is a light spicy malt. Georgous light ruby hue. thin wispy head that cliongs nicely to the glass bu dissapates quickly, deep malt flavor wiht a touch of hop spicyness creeping in on the back of the palate. Just a touch on the thin side, but other wise a very good brew. IPFreely (1470) - Sanborn, New York, USA - JUN 28, 2003
On tap. Copper colored, cream-colored head. Strong malt prescence with a bit of earthiness. Fairly complex, with a smooth finish. Not bad at all. pete4999 (1445) - Buffalo, New York, USA - MAY 6, 2012
Growler from the brewery. Apparently just a one-off this year, named "Barrel Roll Maibock" (slightly different title than above). Pours a golden/yellow with minimal head. Smells malty, with some straw/hay notes. Definitely some malt in the taste as well. Very smooth - this batch was listed at 7.2%+ ABV and you definitely don’t taste the alcohol content. frylock (1135) - Atlanta, Georgia, USA - APR 17, 2004
Growler. Pale golden brown with a small white head. Malty aroma with an underlying fruitiness. Nice malty flavor with a dry crispness. Some hints of wood, and a slight touch of cherry. Nicely balanced bock.
rudolf (2360) - Buffalo, New York, USA - JUL 6, 2004
Earthy toasted malt aroma with that marvelous sour bock thing going on (what the heck is that called?) and some sweet candi hints. Flavor is nutty, earthy, deeply roasted malts. Flowery hops surface for a second, and then a nice finish BuffaloBrewed (42) - Buffalo, New York, USA - NOV 24, 2006
In a growler from the brewery. The color is a dark golden amber and the smell is dominated by a carmel tone. Sweet malts and more light carmel occupy the beer’s taste and there is also a nice bit of hops in it. A very good lager. A little flat but that could just be the growler. I will defenitly be filling my growler with this brew again. Oakes (18199) - Vancouver, British Columbia, CANADA - MAY 20, 2003
Sampled on draught at the breweryHogTownHarry (7062) - Toronto (Harbourfront), Ontario, CANADA - APR 28, 2006
Copper-coloured maibock. Malty nose with hay (from the Perle), cherries, and woody notes. The palate shows flashes of the rich malt and vibrant complexity that I look for in a maibock. It's hoped that future batches really take the melanoidins and nuances to this level in a more assertive fashion.
Draught. At Cole’s, Buffalo, NY. Clear amber-gold with a small white draught head. Roast caramel malt aroma, with toasty nut and oats, a hint of Wee Heavy petrol tang, nicely sweet/spicy. Tastes of honey-sweet toasted grain and oats, noticeable hop presence balances out the sweetness, although it has a hint of wildness in the slightly bitter finish. Mouthfeel is grainy and a little astringent, average body for a bock - pretty darned nice, I’m not a big one for bocks, but this went very well with my BBQ pulled pork wrap. ClarkVV (6825) - Boston, Massachusetts, USA - MAY 9, 2006
Draught pint at Cambridge Common on 4/29/06
Medium-high clarity in this deeply blonde beer, with some lightly baked straw notes and a hint of amber. White head is lightly creamy, medium in size and quite well retained for a draught beer, providing spotty lacing.
Some sweaty hay, table sugar, and mildly spicy phenols (white pepper-like) are note initially in the nose, the pale malts coming off light, but fluffy, while the dry, hay-like hops add some complexity. Pepperiness on end nips at the nostrils, not too strongly and helps keep things in balance. Not really much in the way of heavy yeastiness or munich sourness (though there is a touch of light breadiness), more of a strong munich helles (but I guess that’s essentially what a blonde bock is, and who’s to say they need to use a large amount of munich malt). Some light creamy sweetness emerges as it warms, and the hops become a touch more crisp, still staying dry and straw/hay-like. Bits of fruit rise up as well, apricots, yellow-cherries and nectarines. Were it not for the crisp, clean yeast on the end (in the flavor) it would almost seem more like an ale yeast fermented at low temps.
The flavor is spicy again, leading to an almost perceived roastiness, though it quickly sinks in to the creamy, honey-rich maltiness, not heavily thick, but definitely notable of a long boil, with some preliminary caramel notes. Soft, moderate to low carbonation is not intrusive, but helps mitigate the sweetness. Light bock-like melanoidins and a touch of sourness, but it’s a very easygoing bock. Phenols are a touch heavy on the finish, as it warms, combining with some dry breadiness, and it begins to overpower the malt, but the carbonation helps keep things fairly well cleansed. I didn’t note any alcohol in aroma or flavor.