A Sunday afternoon off from work afforded me the opportunity to head over to Beer Revolution in Oakland for some Deutsche Bierschule. Starting off with the lone American among the group, the Kent Lake Kölsch-style Ale (4.5%) from Iron Springs in Fairfax, California. Smell very peachy and fruity upfront, tight carbonation, but feels kind of centerless in the mouth. I've had this beer before and never felt impressed with it as an interpretation of the Kölsch style--just feels like it lacks soul, though many find it simply refreshing. Next onto a Märzen, the Schönramer Festbier (6.5%) was light and orange in color the nose was rather faint. Tastes richer, malty, spiced, feel of a pie with tingly caramel. Can't say it is precise or exact, but simple and pleasant. Onto a Dunkel with the Ayinger Altbairisch Dunkel (5%) with soy sauce and caramel on the nose, inviting nose. Tastes tight, dark, contained, cold and clean. Feels okay till the finish then feels heavy and chemical-laden. Lacks verve for sure. I have a feeling this particular beer has not traveled well--though it just doesn't feel inspired. Continuing in the lager vein, the Weihenstephaner Korbinian Dunkles Starkbier (7.4%) has a heavy and rather beautiful nose, rich and layered. Taste rich baked goods, dark bread, superb focus, layered herbal feel. Stunning and delicious, a showstopper for sure. Finishing up the lagers with one from one of my favorite brewers, the Schneider-Weisse Aventinus Eisbock (12%) smells rich and candied, root beer barrel candy. Taste rich syrupy fun, hot and tingly, lots and lots of depth in the nose, this is a sipping beer for sure. Another amazing rich interpretation, more afterdinneresque than the Korbinian.
After a break, onto some ales. Starting with a Hefeweizen, the Maisel's Orignal Weisse has a heavy banana-lade nose, not hugely complex, but pleasant. Tight carbonation, very tangy, some sour balancing action. No depth here, alas, but pleasant enough. For Dunkelweizen, the Erdinger HefeWeizen Dark smell slight caramel, airy, even wet dog (not bad), but little yeast character I can detect. The slight banana peeks through on the palate, opens very slowly and only reaches the pleasant plateau, can't find anything particularly interesting to say about this beer. The Weihenstephaner Vitus Weizenbock (7.7%) smells of banana and tangy fun yeasty expressiveness. Taste a rich tang, layered, very reminiscent of a tripel, very pure and cleansing encased in richness, rather awesome. Alas the Bayerischer Bahnhof Leipziger, our lone Gose, was damaged and a very unhappy beer. Boo! The Bayerischer Bahnhof Berliner Weisse (3%) smells of dough and pretzels and tastes bright, chipper, salty aplenty, touch sour, eminently drinkable for acidheads such as myself. Thirst quenching thirst producing! Finally, to obliterate our palates, the Aecht Schlenkerla Rauchbier Märzen (5.4%) was fantastic - plenty of vibrant smokiness on the nose, and depth and development of dry smoky bacon and many layers within. An incredible beer that continues to impress. Finish up postclass with a lovely and intense Firehouse Vesuvius (5.5%), a sour beer that ratebeer.com reports is an American wheat ale fermented with Brettanomyces Lambicus and sour cherries and aged in Cabernet Sauvignon barrels for two years. This is beautiful tart intense cherries at first, but as the palate accustoms, grows in depth and addictability. I am still rather new to this Sunnyvale, California-based brewer, but I'll certainly have to taste more of what they do. And so goes another given Sunday!