New Brew: Capital Weizen Doppelbock

7 Jul

Today’s New Brew isn’t exactly a first-time entry into the market.  Last brewed in 2002, Capital brewmaster Kirby Nelson has resurrected his Weizen Doppelbock as the latest entry in the Capital Square Series of high-octane special-release beers.  Kirby has proven himself to be the Da Vinci of Doppelbocks, with his Blonde Doppelbock, Autumnal Fire, Imperial Doppelbock, and EisPhyre all among the best bockbiers made in America today.

The weizenbock is the platypus of the beer world.  Blending the bright fruity esters and spicy yeastiness of Bavarian weissbier with the rich caramel maltiness and high proof of the venerable doppelbock, weizenbocks are banana bread in a glass, but retain good drinkability, even in warm summer months.

Capital Weizen Doppelbock

Style: Weizenbock

Vitals: 8.0% abv; courtesy of The Isthmus’ Robin Shepard: Liberty hops; Bavarian hefeweiss yeast; wheat and Munich malts

Company line: “A boosted version of all the personality quirks that make the Bavarian Weizen style unique and beloved.”

My take: pours a dark, murky amber with ample white, soapy head that fades quickly.  Aroma exudes clove and banana schnapps.  Liquid banana bread in the mouth with complex notes of chocolate-covered peanuts, soft caramels, and spice.  Finish is mostly dry with a lingering spice note.  Mouthfeel is dense, yet smooth.

Kirby said his inspiration for this beer was Schneider Aventinus, the first weizenbock I ever had, and arguably the benchmark for the style.  He’s reaching in the right direction and his doppelbock chops definitely shine through.  Ultimately, this one lacks the depth and harmony of flavor of the German classic, but it remains a supremely drinkable, highly interesting beer that combines the richness of a winter brew, with the thirst-quenching character of a summer brew.

Check out this post and other great beer-related news at Madison Beer Review.

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