I just realized that I’ve never reviewed a beer from Moon Under Water before, which is a huge oversight on my part, because it is a wonderful local brewpub that produces better beers than many of the full-fledged local craft breweries.
Brewmaster Clay Potter spent some time in Germany after getting his brewing degree and many of the beers he brews have a strong German influence, so it seems appropriate that my first review be of the annual Victorious Weizenbock, a strong, dark German wheat beer.
Vic-to-ri-ous: Envincing moral harmony or a sense of fulfillment. Our pride and joy. Canadian wheat, German Munich, and Pilsner malts, plus a little Chocolate malt combined together in an open fermentaton. Fruity New Zealand hops compliment the melanoidins, spicy clove-like phenols and bubblegum esters. Rouse the yeast before serving or risk offending the brewing gods.
- 650 ml bomber bottle
- 8.2% ABV
This beer poured out a deep brown hue that almost verged on black, with two fingers of puffy tan head that lasted several minutes and left little rivers of lacing down the side of the glass as it was drained.
The nose was dark roasted malt and wheat, chocolate, brown sugar, dates, raisins, clove-like yeast phenols, banana-like yeast esters, and a touch of fruity/grassy hop aroma. The palate was roasted malt, molasses, chocolate, toffee, dark fruits, light spiciness, and a touch of fruity/grassy hops.
The mouthfeel was full-bodied and smooth with ample carbonation that fit the style well. The finish was off-dry and left a warming alcohol feel.
It’s been a while since I had this beer and I tried the Steel & Oak Wiezenbock last week, which is a much lighter beer. When this poured out almost black, I was a little confused. It’s amazing how much variation you can get, even within the same style of beer. I’ve seen the same happen with dopplebocks.
This is pretty much the German wheat beer answer to an imperial stout. It is dark, malty, rich, and warming, with well-hidden alcohol. It’s the perfect beer for sipping on a cold winter night. Having had this beer in previous years, I feel like this might be the best vintage yet. The aromas and flavours were much better balanced and the carbonation level was spot-on.
If you’ve not tried this beer before, I would definitely recommend grabbing one now to help you get through these last bitter days of winter.
Overall Rating: 4.5/5
Serving temp: 12-14C
Food pairing: Pork hock, spaetzle, Black Forest cake
Glassware: Weizen glass, Spiegelau wheat beer glass