Brooklyner Weissbock

Formerly brewed at Brooklyn Brewery
Brooklyn, New York USA
8.2% Weizen Bock | 48 Ratings | Winter Seasonal |
The first beer of the Brewmaster’s Reserve line, this beer was brewed from a completely different set of malts than our other two weissebeers. Weyermann Pilsner and Munich malts from Germany were blended with malted wheat to create a beer with a slightly sweet, almost candied center, backed up by toffee and bread. The aroma is full of banana with a touch of cloves and malt. Technically, this beer is a "weissedoppelbock"; large amounts of malt were used, bringing its strength up to 8.2% by volume. After a warm fermentation, the beer was cooled and held in conditioning for five weeks to round it out to a fine smoothness.

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Taste
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Palate
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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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