Mountain goat cross breed

[ajmuzza]

Kind of cool to see the collaboration thing going on between brewers - moutain goat x Brooklyn brewers. But damn, hopfweizenbock, that's some crazy ****. Good to step outside the box, but For mine, jury's out as to whether it works. Dont get me wrong, its a well made beer but just a bit too much chocolate and galaxy for my palate.

 

[Blitzer]

Hopfweizenbock, chocolate? That's interesting, like a white chocolate taste?

I would of expected hops, citrus, banana, bubblegum

 

[ajmuzza]

Hopfweizenbock, chocolate? That's interesting, like a white chocolate taste?

I would of expected hops, citrus, banana, bubblegum

Chocolate malt. You get your traditional wheat malt and esters at first, but then it goes a bit Pete Tong.

 

[tcc]

I was hoping for adventinus with some citrus thrown in....didn't quite get there - not as complex and I didn't think galaxy was the best choice maybe too harsh?

overall it was ok, but they have done much better in the past eg fancy pants

 

[Edak]

just had hopfweizenbock a couple of nights back, I really liked it. I have a fancy pants ready to go now, hopefully still good. Still making my way through the vic caseswap beer, it's keeping me busy.

 

[Kingbrownbrewing]

I get neither banana, bubblegum or chocolate. I just get a hoppy wheat beer.

Can I ask, how is it a bock?

Isn't it a Hef (yeast)?

Don't you need a lager yeast for it to be a bock?

 

[tcc]

weizenbock not bock, its a distinct style

16.4 Weizenbock [BJCP]
Aroma:
Rich, bock-like melanoidins and bready malt combined
with a powerful aroma of dark fruit (plums, prunes, raisins or
grapes). Moderate to strong phenols (most commonly vanilla
and/or clove) add complexity, and some banana esters may also be
present. A moderate aroma of alcohol is common, although never
solventy. No hop aroma, diacetyl or DMS.
Appearance:
Dark amber to dark, ruby brown in colour. A very
thick, moussy, long-lasting light tan head is characteristic. The high
protein content of wheat impairs clarity in this traditionally
unfiltered style, although the level of haze is somewhat variable.
The suspended yeast sediment (which should be roused before
drinking) also contributes to the cloudiness.
Flavour:
A complex marriage of rich, bock-like melanoidins, dark
fruit, spicy clove-like phenols, light banana and/or vanilla, and a
moderate wheat flavour. The malty, bready flavour of wheat is
further enhanced by the copious use of Munich and/or Vienna
malts. May have a slightly sweet palate, and a light chocolate
character is sometimes found (although a roasted character is
inappropriate). A faintly tart character may optionally be present.
Hop flavour is absent, and hop bitterness is low. The wheat, malt,
and yeast character dominate the palate, and the alcohol helps
balance the finish. Well-aged examples may show some sherry-like
oxidation as a point of complexity. No diacetyl or DMS.
Mouthfeel:
Medium-full to full body. A creamy sensation is
typical, as is the warming sensation of substantial alcohol content.
The presence of Munich and/or Vienna malts also provide an
additional sense of richness and fullness. Moderate to high
carbonation. Never hot or solventy.
Overall Impression:
A strong, malty, fruity, wheat-based ale
combining the best flavours of a dunkelweizen and the rich
strength and body of a bock.
History:
Aventinus, the world’s oldest top-fermented wheat
doppelbock, was created in 1907 at the Weisse Brauhaus in Munich
using the ‘Méthode Champenoise’ with fresh yeast sediment on the
bottom. It was Schneider’s creative response to bottom-fermenting
doppelbocks that developed a strong following during these times.
Comments:
A dunkel-weizen beer brewed to bock or doppelbock
strength. Now also made in the Eisbock style as a specialty beer.
Bottles may be gently rolled or swirled prior to serving to rouse the
yeast.

 

[pat_00]

I really liked it.

Wouldn't mind trying to replicate it but I feel it would be easy to really f*ck up with all those strong flavours. I can hardly make a balanced pale ale