I agree with AA in the sense that while the ingredient base may be very similar, the final product of say Dunkel and Dubbel is a function of the expressed yeast character.
I'm just really digging the malt and hop flavors with the clean yeast character. I am a devotee of the various Trappist breweries and many of the Abbey beers as well but there is something g refreshing about being able to taste the malt and hops at the forefront in the Bavarian beers I've been having.
It's something I'm growing into. Even in the less than fresh examples of Bavarian beers I get, I'm tasting something that I've been looking for in other places. I'm drinking less and less North American and English beers lately. I still enjoy a small handful of Stouts, Porters and PA/IPA from America (many of the local places to me in CNY, Bell's, etc.) and I still very much enjoy the Trappist production beers. Ommegang is another standout too.
I'm just finding my desert island flavors in even the less than stellar German production beers and I can only imagine what Lodo homebrew is going to taste like. Very exciting.Statistics: Posted by Big Monk — Mon Jul 04, 2016 4:20 pm
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