|Vanessa Redgrave in 1967|
(She doesn't look like this today,
but who among us looks like we did in 1967?)
To be candid, the weather hasn't been exactly springlike.
Though anything above 50 is an improvement over the doses of global "warming" this winter shared with us. It was, assuredly, a winter of stouts, porters, tripels and quads around my house.
But, also assuredly, spring is coming, and with it the entry of one of The PubScout's favorite beer styles--the Maibock.
For starters, it's a strong spring beer, more malt-forward than hoppy (IPA nuts be warned), sweeter and higher in alcohol. Einbecker checks in at 6.5%. Most are tawny to golden, though helles bocks are known for being lighter in color. A pale malt nose and bready, earthy, toasty notes show why this is a favorite of mine among German seasonals. Some beer cognoscenti describe it as having "buttery, caramel scents," and I wouldn't argue. My only complaint is the 11.2 oz. bottle.
Here are some others that deserve a shot: Primator Maibock, Abita Andygator, Abita Bock, Fort Collins Maibock, Narragansett Bock, Smuttynose Maibock, Anchor and Victory St. Boisterous.
And NJ brewers have also made outstanding maibocks: Ramstein (with a Bourbon Barrel Aged offering), Flying Fish and Cricket Hill. Harvest Moon supposedly has a maibock brewing as we speak.
Unless, of course, you're a DIPA, Imperial IPA slave of the Hop Monster.
But hey, drink what you like.
I always do.