This is yet another beer my dad and sister brought back for me from their trip to Pittsburgh this past summer. They were picking up a few beers for me, after their dinner at Penn Brewery and Restaurant, and told the waiter about my blog. He gave them a few more beers, including this one, to give to me. Thanks!
The bottle says, “Brewed in the darkness of Winter, bottled in the light of Spring, Penndimonium Maïbock is a full bodied, golden colored, scary good bock beer.”
Location: Poured into a Sam Adams perfect pint glass from the bottle at my home in Bloomington, IL.
Numbers: 7.5% ABV, 17 IBUs, 17 Plato OG, 2.5 Plato FG, ~ 202 Calories
Ingredients: Malt: Two-row, Dextrin, Wheat; Hops: Perle
Appearance & Aroma: It’s crystal clear and bright golden in color. It has a ton of carbonation in it, giving it a thick, foamy, bright-white head with some long lasting retention. It’s got a bready and caramel-malty aroma to it.
Taste & Feel: The body is medium-full and the mouthfeel is mostly smooth with a little bit of crispness. The flavor upfront is a mix of bready, honey, and caramel malt, turning a bit citrusy and bitter in the middle. The finish gets fairly bitter, with a good amount of earthy and citrusy hoppiness. The bitterness sticks around for a bit in the aftertaste.
Food Pairing: The hop bitterness really sticks around in this one, so I’d pair it with something really flavorful, like a big, juicy, cheeseburger. The breadiness of the bun would go nicely with the flavors up front, and the cheeseburger would have enough flavors to mix well with, and overtake, all the hopiness.
Overall Impression: I wasn’t sure how this one had aged, since it’s a maibock, and I didn’t have it until now. However, the hop flavors were still very solid and came through quite a bit. I was expecting it to be a bit more malty, with some more complex maltiness, than it was. It was still a solid beer with some good malt and hop flavors.
My Rating: 
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