Alcohol Content: 5.4%
IBU: ?
Malts: Munich, ?
Hops: ?
Price: $7/ Flight of four
Medium: 4oz samplers/ small juice glass
Aroma: The nose immediately suggests complexity for such a simple base style typically dominated by Munich malt. I get light chocolate notes, nuts, and even surfacing toffee notes in both the aroma and flavor. Rich munich malt sweetness and restrained fruity esters. Some deeper melanoidin-rich malty undertones. No perceived hop aroma.
Appearance: All of the beers served at the Trapp Lodge have been highly carbonated with presentable, effervescent bubbling. Altitude can play a role in carbonation but brewers will account for this in their serving lines, etc. Deep copper to amber brown - appropriate for the style. The off-white head was decanted, making it difficult to evaluate possible retention. Fairly clear but the darker color makes it more difficult to distinguish.
Flavor: Deep melanoidin-rich malt character of bread crust, almost like a heavy/ dense breadiness. Somewhat sweet in the beginning and mid-taste. A supporting bitterness aids in rounding off the fullness in the malts. Mildly bitter chocolate and nutty flavors follow the malt sweetness. Finish is medium-dry. Balance favors the malts. Clean lager character with no distinct fruitiness or diacetyl. Perceived bitterness is higher in the aftertaste as a result of a drying effect from grains.
Mouthfeel: A full-bodied lager served with moderately high carbonation. Sweetness from the malts approaches a heavy/ cloying mouthfeel - in other words my perception of it was too sweet. No apparent alcohol flavors or warming sensations.
Overall Impression: Other versions I have sampled offered a little less sweetness. Food pairings include hearty or spicy foods to match the fullness and flavors of this dark lager. Barbecue, sausages, munster cheese, or anything rich of German cuisine. Mixed nuts may increase the nuttiness in the beer and dried fruit will add to complexity in the Munich malts.
Aroma: The nose immediately suggests complexity for such a simple base style typically dominated by Munich malt. I get light chocolate notes, nuts, and even surfacing toffee notes in both the aroma and flavor. Rich munich malt sweetness and restrained fruity esters. Some deeper melanoidin-rich malty undertones. No perceived hop aroma.
Appearance: All of the beers served at the Trapp Lodge have been highly carbonated with presentable, effervescent bubbling. Altitude can play a role in carbonation but brewers will account for this in their serving lines, etc. Deep copper to amber brown - appropriate for the style. The off-white head was decanted, making it difficult to evaluate possible retention. Fairly clear but the darker color makes it more difficult to distinguish.
Flavor: Deep melanoidin-rich malt character of bread crust, almost like a heavy/ dense breadiness. Somewhat sweet in the beginning and mid-taste. A supporting bitterness aids in rounding off the fullness in the malts. Mildly bitter chocolate and nutty flavors follow the malt sweetness. Finish is medium-dry. Balance favors the malts. Clean lager character with no distinct fruitiness or diacetyl. Perceived bitterness is higher in the aftertaste as a result of a drying effect from grains.
Mouthfeel: A full-bodied lager served with moderately high carbonation. Sweetness from the malts approaches a heavy/ cloying mouthfeel - in other words my perception of it was too sweet. No apparent alcohol flavors or warming sensations.
Overall Impression: Other versions I have sampled offered a little less sweetness. Food pairings include hearty or spicy foods to match the fullness and flavors of this dark lager. Barbecue, sausages, munster cheese, or anything rich of German cuisine. Mixed nuts may increase the nuttiness in the beer and dried fruit will add to complexity in the Munich malts.
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