Brewpub København WeizenBock

Brewed by Brewpub København
Copenhagen, Denmark
6.2% Weizen Bock | 24 Ratings | Spring Seasonal |
BrewPub Københavns forårsbryg i 2013 er en mørk fyldig hvedeøl af typen weizen bock. En fyldig øl med en markant restsødme og meget lidt bitterhed. WeizenBock er brygget på mørk hvedemalt samt müncher-, og karamelmalt, som sammen med en anelse chokolademalt bidrager med en kraftig maltsmag samt let ristede toner. WeizenBock er gæret på bajersk hvedegær, der bidrager med en meget svag antydning af banan og ikke mindst en frisk aroma af nellike, der står som et fint modspil til malten.

Aroma
1
2
3
4
5
6
7
8
9
10
Appearance  
1
2
3
4
5
Taste
1
2
3
4
5
6
7
8
9
10
Palate
1
2
3
4
5
Overall
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
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

Click the descriptors above to add them to your comments.