Zero Gravity Smokey the Beer

Destiny came up with a great name for a German-style smoked beer, or "Rauchbier", with Smokey the Beer. It's brewed to tradition with beechwood smoked malt from Weyermann malting in Bamberg, Germany (also the birthplace of the style). This is only my second attempt at a smoked beer because the style deters me; however, I am a student of beer now so I have to try everything and especially everything from American Flatbread/ Zero Gravity. The style grows on the palate so give it a chance.

Alcohol Content:
IBU:
Malts: Rauchmalt amongst others
Hops:

Price: $3/ half; $5/ full

Medium: Small cylinder glass/ juice glass

Aroma: Malts give notes of cherry and melanoidin sweetness reminiscent of German Munich malt. I pick up cedar or similar wood elements amongst the smoke. Smoke is not anything like a campfire you normally associate with pleasant smoke character. Its entirely different and quite distinct. I liken it to wet forest smells of wood in combination with lighter smoke. Hops are not present. Yeast character is also muted.

Appearance: Great clarity or brilliant as brewers say. Malts provide a light reddish-amber color and a big off-white head. Good retention. The smaller serving type perhaps adds to the lighter color gradient whereas a pint glass may provide medium for more amber colors. No sign of strong carbonation in the body of the glass.

Flavor: I noted woody characteristics with the malts and some other undefined sweetness until the smoke hits about mid palate and aggressively takes over the previous. This last long into the aftertaste and is quite stronger than my nose prepared me for in the aroma. Smoked malt being the showcase of the beer, I felt the yeast contributed no major flavor contribution and allowed the malt bill to shine. No hop presence besides contributing bitterness. I found a touch of roast in the finish just to balance the smoke (or perhaps a toasted malt character is better defined assuming no roasted barley was used).

Mouthfeel: Relatively lighter in body than I expected and is quite drinkable. Alcohol is subdued or masked within the smoked malt. Other malts driving the beer are able to hold up to smoke and provide a pleasant sweetness to the mouthfeel. Not too dry in the finish. No lingering harshness, just the taste. In other words it finished cleaner than I expected. 

Overall Impression: Very big in flavor, but not too heavy. The only other example I tried using smoked malt was a homebrewed version and they both turned out pretty good, or at least accurate to style. I still don't enjoy the style thus far but I can better identify with those who may typically enjoy this beer. I would match this beer up against very strong/ flavorful foods such as marinated dark meats. It could easily impart smoked character to an otherwise unsmoked meat while providing sweetness with the fats.

Zero Gravity Black Cat Porter

Part two of my side-by-side comparison of beers at American Flatbread last weekend consisted of the Black Cat Porter and the Aztec Porter (cask). My original thought was to try the same beer both on cask and on draught, which they frequently showcase. Unfortunately they did not have the Aztec porter on draught also so I went with a similar beer (at least in base style) for this taste test.

Alcohol Content: 5.1%
IBU:
Malts:
Hops:

Price: $3/ half; $5/ full

Medium: Small cylinder glass/ juice glass

Aroma: Rich, smooth, malty with some dried fruit character attributable to yeast. Similar to that of a traditional english ale yeast (if that is what was used here). Light roast on the nose that is complimented by chocolate, coffee, and a touch of smoke. Perhaps the smoked character playing in with the roasted malts. Black patent? A rich, toasty malt supports the roasted grain characteristics.

Appearance: Dark/ jet black but good clarity under direct lighting. Large bubbles quickly form at the surface and form a rocky brownish head. Great retention. Some dark ruby colors in bright light but not as much as the Aztec porter, which was a little lighter in comparison.

Flavor: Dark malts dominate the flavor profile with notes of chocolate, coffee, and a good amount of roast - more roast than the aroma suggests. The driving force behind these specialty grain flavors is a nice toasted malt quality that provides sweetness. Finish is met with a touch of smoke or burnt toast flavor. Moderate amount of yeast character I believe derived from an English strain but I could be mistaken. I'm also wondering if any brown malt was used to help provide sweetness like a traditional English-style porter. Hops contribute to low bitterness but no considerable flavors.

Mouthfeel: An assertive, edgy, or lightly burnt (but not acrid) malt quality shines in the finish and aftertaste. May also be described as a light astringency but appropriate. Bitterness from hops is light, although the perceived bitterness is moderately high from the roasted grain finish. Fairly light on the palate for a beer with big character. Carbonation is moderately low. 

Overall Impression: When switching between beers, I was very fond of this beers ability to match up to the Aztec porter and vice versa. They really complemented each other and could have perhaps been blended to reduce some of the heat in the aftertaste. The Chipotle pepper notes from the Aztec porter were not fully quelled by taking a taste of the Black Cat porter and ended up being a delicious combination of flavors.

Zero Gravity Aztec Porter

After taking a break from beer writing, I decided to stop back into American Flatbread today to see what they had on cask. They typically have a cask version of the same beer served on draught but unfortunately that wasn't the case today. Otherwise it is a great way to seek out nuances in two serving mediums from the same batch of beer. The Aztec Porter was on cask today, brewed with cocoa nibs and Chipotle peppers for an intense porter character with a little kick! Sampled side by side with their Black Cat Porter.

Alcohol Content:
IBU:
Malts:
Hops:

Price: $3/ half; $5/ full
Medium: Small cylinder glass or juice glass

Aroma: No defined hop character. Malty, a little sweet, and definitely signs of roast, cocoa, and peppers. It actually feels warm on the nose, but not in the same way you may find in high alcohol beverages. Some dried fruity ester reminiscent of cranberries. I wonder if an english ale yeast was used for this beer or a similar strain - I find English strains of yeast to have this fruity note, which may differ from other peoples palates.
Appearance: In comparison to the Black Cat porter, it is slightly lighter with a more translucent display of dark reds approaching an overall black appearance. Carbonation falls out of solution more quickly with cask servings. I was able to watch the bartender pour a dense, creamy head of which she let settle out before topping me off with a little more beer (but still leaving a pleasant head). Retention is low.
Flavor: A rich, toasty malt complexity is strong in the beginning and taken over by a light, smooth bitterness and finally the roast, cocoa, and Chipotle peppers. Reminds me of Aztec dark chocolate but in beer form. Some roast lingers more towards a pleasant "burnt" taste (if there is such a thing). Coffee, chocolate, and a bit of roast in the finish but the peppers prevails long into the aftertaste. Some yeast character I describe as a light cranberry note or similar fruity ester, although I am starting to realize my palate as confusing this with roasted barley or possibly a combination of roast and yeast character. No defined hop character.
Mouthfeel: Slick texture and very smooth. Some people describe it as being a little watery or flat when served from a cask but the warmer temperature and lower carbonation really brings out the smoothness in this porter. There is considerable heat from the Chipotle peppers and only gets stronger in the aftertaste. No sign of alcohol.
Overall Impression: Nicely balanced and easy drinking if you like a little heat in your cooking. Intensity increases with each sip despite a little malt sweetness in the front to give you a short break from the heat of the peppers. Simply delicious with chocolate chip cookies!

Zero Gravity Ale-Communication

I was fortunate enough to celebrate national IPA day with a few fellow homebrewers at American Flatbread. The first beer I sipped on was their best-selling T.L.A IPA followed by the Ale-communication, an Imperial/ Double IPA. The description on the menu stated 5 varietal hops including Nugget and Galena in the dry hop. Dank, resiny, and delicious was the resulting impression.

Alcohol Content: 6.9%
IBU: ?
Malts: ?
Hops: Nugget, Galena, ?

Price: $3/half; $5/ full
Medium: Snifter/ small tulip glass

Aroma: Pleasant, sweet caramel malt backbone supports the resiny, floral nature of this hoppy IPA. Not necessarily any strong citrus character that people often associate with IPA's. Somewhat fruity but more likely derived from the malts and yeast. Certainly hop bombed.
Appearance: Moderately high carbonation appears as a dense white foam develops with thick lacing. Deep amber hue with moderate turbidity - neither clear nor hazy. Great head retention.
Flavor: Resiny, floral, and moderately spicy hop character practically from start to finish. Although malt sweetness is present, I overlooked it the first taste and had to pick up on it the second time around. Residual maltiness does last into the aftertaste while supporting the body for a high alcohol IPA. Notes of biscuit, cereal/ bread-like maltiness remains shadowed underneath the big hop character in the aftertaste. Some fruitiness but generally a clean fermentation - perhaps malts add some of the fruit notes as well as caramel sweetness. Alcohol plays with the hop bitterness and the perceived hop character as being spicy.
Mouthfeel: Alcohol moves across with deep warming sensations while the full malt body satiates the palate. The serving temperature was perfect for brining out hop character in the aroma and flavor. Some drying in the finish and aftertaste but maltiness reduces this perception. Moderately high carbonation helps move the beer but there is still considerable viscosity for this full-bodied IPA.
Overall Impression: The biscuity character reminds me of an English IPA while the big hop character, bitterness, and alcohol distinguishes it as an imperial IPA. As the session progressed I found it to actually finish with a bit of cloying sweetness to the malts. This is typically due to unfermentable malt sugars. Although its not a flaw, this just means I probably wouldn't want to session a whole night of the Ale-communication. A great beer to have with pizza topped with crushed red peppers to provide even more heat for the beer pairing.

Zero Gravity T.L.A. IPA

Post #100: It has become widely popular to dry-hop beers with the same hop used for bittering the wort. This is a great example of showcasing one hop variety for many elements, in this case Summit hops being on both ends of the brewing process. I was fortunate to sample this beer on both cask and forced CO2 to get a better idea of the difference in serving. I highly suggest you ask for small samples of whatever they are serving on cask to compare differences in temperature, mouthfeel, flavor, balance, etc.

Alcohol Content: 5.9%
IBU: ?
Malts: 100% Pale Malt
Hops: Summit, CTZ

Price: $3/ Half; $5/ Full
Medium: Pulled from cask into a tulip glass

Aroma: Cask served allows for that warm hop nose, which I described as dank, sort of oniony or sweet garlic. Of course this is natural hop aroma and should not be taken literally. Otherwise puts off a floral addition to match the dankness. Malts are bready, approaching a toasted quality. Clean fermentation and sweet malts complement the intense hop aroma.
Appearance: Head development is very coarse, similar to lathering soapy water. White head poured about one inch with good retention. Cloudy, orange gold color with no bubbling - expected for low carbonation from cask. A cellar conditioned beer served on beautiful cask towers.
Flavor: Malty front is cereal-like or bready, starting out very smooth. Next sip comes out more as fresh vegetal with notes of lemongrass/ or similar. This quality also comes across as floral while a hint of grapefruit citrus comes through mid palate. Hop flavors are not quite as strong as the aromas, undertaking a slightly different flavor than the nose suggests. The finish remains a balance between malts and hops while the hop resins begin to take over in the aftertaste.
Mouthfeel: Relatively warm from cask condition and very low carbonation. Creamy and slick on the palate with virtually no viscosity - a sessionable IPA. Some drying in their draught pour but less so with the cask version. Lower carbonation perhaps helps the maltiness more noticeable as well.
Overall Impression: Sampling side by side with their same IPA on draught allowed for many differences in perception and a great learning experience for trying to pick out the subtleties. Much of these differences is attributable to mouthfeel, which can greatly affect the perception of all the other flavors and more importantly, balance. Which version is better is simply a preference choice.
Wise words from the brewer: "A great pairing for TLA IPA is Tilapia".

Zero Gravity Juhlia

Juhlia was released at the Vermont Brewer's Fest last weekend; a 7.2% ABV Finnish-style ale known as Sahti. Sahti is a very old style of brewing in which regional terroir plays a major role. Rye was traditionally used as well as juniper branches as a filter bed for the mash. Hops were not readily available and were therefore absent. There was also no boiling, and the wort was left to "spontaneously" ferment. This particular batch was boiled for 15 minutes to ensure a healthy fermentation.

Alcohol Content: 7.2%
IBU: 0
Malts: Rye, Chocolate Rye, ?
Hops: None

Price: 1 tasting ticket
Medium: Small Pilsner-like Brewer's Fest Glass

Aroma: Deep malty sweetness or melanoidins (from high percentage of unfermentable grains?). I think of Maillard reactions with each whiff giving off various cereal grain aromas. A combination of different rye grains offers depth, from roasted and bittersweet chocolate to notes of spice. No hop aromas, but floral notes come through as pine and juniper. Fermentation gives off notes of raspberry and pear esters.
Appearance: Low head retention when agitated. Super cloudy, sepia brown color. No lacing. Off-white head. Carbonation appears to be non-existent.
Flavor: Sweet and cereal-like/ bready, consistent with the aromas. Maltiness comes through as deep melanoidins, caramel, chocolate, bread-crusts, and spice. Distinct spicy rye grain follows the roof of the mouth into the aftertaste. Bitterness is very low, possibly from the chocolate rye. Sweetness is partially cleaned up by the juniper berries and branches, giving off a slight gin-like finish. Alcohol is noticeable but remains in check. No hop flavors.
Mouthfeel: Savory. Full-bodied with very low carbonation. Alcohol warmth plays in beautifully and remains clean. Low attenuation/ a high finishing gravity makes it slightly cloying or syrupy in malt sweetness. Some slickness, otherwise smooth.
Overall Impression: Since this was my first go at the style, I had no expectations of what it should or shouldn't be. At first I thought is was absolutely phenomenal. After talking to Destiny (the brewer), I learned that she would have liked it to attenuate a little bit more, which would have made it a little less cloyingly sweet and that much better. I'll have to keep my eye out for more examples to compare.

Wolaver's/ Zero Gravity Collaboration Berliner Weisse

Berliner Weisse is a a sour wheat beer traditionally brewed in Northern Germany. In Germany, they would let the mash sit, sometimes for days, to allow bacteria to work on the grains causing it to sour. This is what derives in a light-bodied beer with a distinct tartness almost champaign-like due to its lower pH. I sampled it at the Vermont Brewer's Festival last weekend. Samples were offered with either raspberry or woodruff syrup additions. Destiny suggested the woodruff as a better option if I were to have syrup, so that's what I went with. (This is not uncommon for Germans to add woodruff syrup in their Berliner Weisse)

Alcohol Content: 3.0%

IBU: ?

Malts: ?

Hops: ?

Price: 1 tasting ticket

Medium: 5oz pilsner-like sample glass (see right)

Aroma: Woodruff adds an herbal and floral sweetness that is otherwise absent in the beer. Also commonly noted as perfumey but this was not the case. I was fortunate enough to sample it twice, the first time getting a bit more fruitiness (from fermentation?). Fruity notes can be described as pear or raspberry-like and quite pleasant. Interestingly, raspberry esters are in the beer naturally which makes sense to add raspberry syrup to bring out more of that aroma.  I found no malt aroma, masked by the acidic character. Some lemongrass notes, perhaps from woodruff. No hop aroma, diacetyl, nor DMS.

Appearance: Hazy, especially for such a small, slender glass which usually shows beers as brighter and more clear than they may actually be. Golden yellow or straw in color. Poured for a small head, but otherwise a large white head with poor retention is expected. Carbonation looked moderately high at first and came out of solution after a few minutes.

Flavor: Lactic sourness from lactobacillus is strong with fruity esters in the background. Pear and raspberry notes from fermentation combine with woodruff sweetness. Grainy notes are soft and pleasant. Bitterness is very low and does not add any flavor. Tart flavors linger into the aftertaste. Woodruff syrup falls to the bottom, with the last sip giving off a nice balance between sweet and sour.

Mouthfeel: Light-bodied with no signs of alcohol present. Carbonation is moderately high with a dry finish. Sourness coats the mouth leaving a slight puckering effect.

Overall Impression: Lactobacillus was used to sour the mash for three days in the boil kettle, of which was then driven off by the boil. Kolsch yeast was then used to ferment out, resulting in a low alcohol session beer. The low pH and natural acidity makes this Berliner Weisse a versatile food pairing (Wine has a low pH which is why many believe it to be a better food pairing than beer). Great as a session beer on a hot sunny day.

Vermont Brewer's Fest Beer & Chocolate Pairings W/ Lake Champlain Chocolates

I decided to put up a post this week regarding the chocolate and beer pairing event I attended at the information tent during last weekend's brewer's festival. I was fortunate enough to have tickets to both sessions that day, which meant an afternoon of learning followed by an evening of beer gluttony. I also volunteered for our local homebrew club, the Green Mountain Mashers. John and I ran into some good friends as well as a few other homebrew "know-it-alls". The following is basically copied from a printout I received at the pairing event - I thought some people would like to see it if they didn't get a copy:

Pairing 1: Zero Gravity & Otter Creek Collaboration, Berliner Weiss (3% ABV) with Dark Chocolate Sea Salt Carmael. The sour wheat beer is traditional to Northern Germany and is very light with a tartness resembling champaign. Sea salt highlights the dairy and lactic sourness of the chocolate. Together the beer's high sour lifts the cooked dairy flavors of the caramel. I noted the seas salt giving a kick in the last bite.

Pairing 2: VT Pub & Brewery Lake Champlain Chocolate Stout with Organic Vanilla Truffle. The beer is a rich, dark, smooth and sweet; a full bodied milk stout brewed with Madagascar cocoa nibs roasted at Lake Champlain Chocolates. Organic butter and heavy cream pair well with the milk stout. Deep roasted, chocolate flavors blend nicely with the Madagascar bourbon vanilla. The pairing is sort of self-explanatory with the use of chocolate in the beer.

Pairing 3: Alchemist Heady Topper (8% ABV) with (1) Dark Chocolate Orange Peel & (2) Dark Covered Almond. A variety of citrus, bitter, and sweetness of pineapple are led by a piney aroma in the beer. The orange peel in the chocolate creates a citrus bomb. Balance of sweet and sour notes. The chocolate almond's bitterness complements this big beer by boosting the roasted almond notes.

Pairing 4: Wolaver's Organic Oatmeal Stout (5.9% ABV) & Cordial. The cordial piece is showcased by the oatmeal stout inside a thin dark chocolate shell. They do this by cooking the beer down only slightly, to highlight the oatmeal and malt flavors and aid in a thicker consistency. This was by far the best chocolate of the night. You have to eat it in one bite as the beer easily flows out of the thin shell. This is also a 100% organic food and beer pairing!

Zero Gravity Munich Helles

I first sampled American Flatbread's Munich Helles during a German-themed brew tour through Burlington Brew Tours (Burlingtonbrewtours.com). Although I didn't take notes at the time I knew I would be back at it a week later. The style was originally created at the Spaten brewery in 1895 to compete with Pilsner-style lagers.

Alcohol Content: 4.7%
IBU: ?
Malts: German (Pilsner base malt) - unspecified
Hops: German (Noble hops) - unspecified

Price: $3/ Half; $5/ Full
Medium: Tall pilsner glass

Aroma: Grainy pilsner base and largely sweet malty aroma dominates. Fermentation seems clean enough for a lager although I detected a moderate amount of green apple aroma from acetaldehyde - ok for style. I was searching for an optional DMS character (creamed corn aroma) but I found none. Hop spiciness from noble hops was more present than in the flavor.
Appearance: Lots of thick lacing combines with a strong, frothy white head and great clarity to exemplify this golden-type lager well. It should be noted that a large amount of condensation quickly formed around the outside of the glass, creating a frosted glass appearance. After wiping it down I found the brilliant clarity I was looking for in the style. Strong, effervescent carbonation.
Flavor: Malty pilsner sweetness with a strong grainy profile best represents each step of the tasting. Although the focus is on malts, it was perhaps too sweet for style and my liking. With each subsequent sip, I found the hop bitterness to be high but still maintaining its support role. The malts shine through in the aftertaste. Moderately high carbonation aids in finishing the beer crisp, but again I found it to be just shy of being able to sweep any lingering sweetness of the tongue.
Mouthfeel: High carbonation gives a perception of creaminess while staying moderately thin and light. I sampled it outside in the sun which created for what I thought was an appropriate setting. Some cloying sweetness in the finish and aftertaste. I would have liked to see a drier finish to help make it that super crisp, refreshing session beer.
Overall Impression: Very drinkable in style but I was looking for more of a crisper finish. The bitterness never really cleans the palate or helps dry out the lingering malty sweetness. The body and mouthfeel add a pleasant character but for a moderately thin beer I was surprised to feel full after having one. Perhaps this is from the malty sweetness more than anything - hop heads lookout!

Zero Gravity Narconaut

The Narconaut is American Flatbread's bold version of a Black IPA, of which I found to be much different than local competing styles such as the Vermont Pub & Brewery or Otter Creek. It has a huge malty backbone to support seven different hop varieties including ones you wouldn't expect to be used for dry-hopping. With the exception of cask ales, all the beers on tap are listed at $5.oo per pint, a great deal for fulfilling beer!

Alcohol Content: 7.4%
IBU:
Malts: Pilsner & other dark malts - unspecified
Hops: 7 varities - mostly unspecified except the dry hopped additions of Nugget and Summit.

Price: $3/ Half; $5/ Full
Medium: 12oz Snifter

Aroma: Super hoppy aroma reminiscent of the hop resins and strong tropical citrus notes. Approaching a very dank hop aroma but not skunky or innapropriate. Instead more oniony in a good way. Malts are very faint with the first couple of short sniffs due to the dominant hop character. Subsequent sniffs open up lightly smokey and grainy sweetness. Dark malty notes are possibly similar to porter.
Appearance: Beautifully dark in color with a super thick looking texture and creamy mocha head. Upon settling out, the lacing was a solid band of foam covering the entirety of empty head space. After a few minutes went by I noticed the fill level of the glass to be fairly below the initial head pour but I wasn't upset; rather, I was still admiring the aromas and appearance. Super dextrinous looking with most likely a high finishing gravity - could lead to a misperception in expected taste based on appearance. Some garnet colors towards the rounded edges of the snifter glass when drunk.
Flavor: The first sip takes on a transformation as semi-sweet malts start and are all of a sudden overtaken by a funky bitterness. The hops are super thick and resinous with bountiful flavors similar to the dank onion & citrus aromas. The malt comes back around with faint smokiness and some lingering chocolate malt character. Moderately-light grainy sweetness in the finish and aftertaste. Well balanced with both hops and malts supporting each other very well.
Mouthfeel: I first identified with the alcohol warmth and then noted its full body with lots of complex character exemplified by its thick, creamy texture and high gravity. Very light degree of astringency or puckering on the roof of mouth and undersides of tongue. Perhaps this is from the dextrinous malty background and dryness from hops. Moderately carbonated.
Overall Impression: The Narconaut is a much fuller version of a Black IPA and boldly accentuates malts, hops, and alcohol. The hops may fool you at first but you will also be surprised to find hints of smoke and other sweet malty goodness. I suggest saving this beer for last if you plan on having a variety of beers to sample in an evening. A spicy dark chocolate or other rich desserts would probably be able to hold up to this beer but stay away from lighter foods as pairings.

Zero Gravity Alt

Zero Gravity (American Flatbread) Alt Bier is a Dusseldorf-style/ classic German hybrid beer. The Alt is reminiscent of a highly popularized old style of Ale that is conditioned or stored at cooler temperatures for longer periods of time. This beer is crafted with all German malts and hops, although none are specified.

Alcohol Content: 4.7%
IBU: ?
Malts: German ?
Hops: German ?

Price: 5$ for a pint
Medium: Served in a standard pint glass, although a stange glass would be appropriate

Aroma: At first a subtle earthy and noble hop character with some peppery notes. The backbone is a pleasantly strong, toasty malt aroma. A bit sulfury as well - I'm not sure as to whether this is from the yeast or the water used.
Appearance: Bartender poured for a 1/4 inch thick creamy white-ish head. Color is of deep copper to amber with great clarity. A bit bubbly but not overly or out of style. Good head retention throughout the session.
Flavor: Initially very toasted with some nutty malt character. Perhaps a slight degree of chocolate malt complexities in both the body and flavor. Bitterness is slightly earthy and peppery - complements the strong munich-like toasty malts very well. It represents more of a german lager over an ale and is balanced more towards the malts. Residual sweetness in the finish and aftertaste.
Mouthfeel: Moderate body with a very clean and crisp finish. Small amount of creaminess. Some lingering dryness/ astringency from malts - a grainy/ husky malt flavor coats the mouth (lingers). Moderately high carbonation. Despite all this its still pleasantly smooth.
Overall Impression: I thought this to be a good example of a Dusseldorf-style Alt; However, I feel that the malty/ toasty aroma and flavor could be toned down a bit. The bittering qualities are quite pleasant. I'm not sure what to think of the sulfury notes as well.

Zero Gravity Mr. Black

Zero Gravity Brewery (a.k.a American Flatbread) is home to a variety of delectable pizza and specialty crafted beers served on draught. You can always ask about taking home a growler from the bar as well. Mr. Black is their version of a  German Schwarzbier. All German malts and hops were used, although none specified.

Alcohol Content: 3.8%
IBU: ?
Malts: ?
Hops: ?

Price: $5.00 for a pint
Medium: Served in a tall stange-like glass

Aroma: At first a light estery aroma is presented with an interesting yeast-like character that I can't put a nose to. During the session I realized a sulfury presence in the flavor, which corresponded with this interesting aroma. Chocolate aroma is very subtle and appears underneath a peppery hop character. Primarily toasted like a german lager, with some roasted complexities as well.
Appearance: Looks black when served in the dimly lit bar - when held up to the light it still appears opaque with good clarity on the surface (or at the bottom of the glass when finishing). Dark ruby hints around the edges. Server poured for a large, fluffy tan head. Small bubbles visible on surface.
Flavor: Sweet and roasted/ grainy malt character upfront and continues into the finish and aftertaste. A rich toasted malt profile dominates throughout, reminiscent of German Pils and Munich malts. Bitterness is earthy and somewhat peppery but its still primarily malt balanced. Residual sweetness in the aftertaste with some drying. Perhaps yeasty with sulfury notes. Possibly some mineral content from the water used in brewing.
Mouthfeel: Moderate body with some creaminess and a rather strong carbonation. Slight huskiness in the finish and aftertaste, coating the mouth - lingering dryness becomes more apparent throughout the session.
Overall Impression: This version of Schwarzbier differed in that is was more sweet/ rich in its Munich qualities with a toasted profile. The sulfury presence was not too deterring and quite intriguing. I'm not sure how this one would complement a pizza, but there's many different specialties to choose from at this local hotspot.