Dortmunder Maibock's

[roadkizzle]

This last summer, I had an internship in Dortmund, Germany. I got there on May 15th, and one of the first days I went to a brewpub called Wenker's. They had a beer of theirs, which was a Maibock. That was probably the most delicious beer I've ever tasted. Soon after that, I went to the Hoevel's brewery, and they also had a Maibock which I thought was nearly as good.

I was wondering if anyone on this board has ever gone to one of these places during May and tried these beers, and if so, if they could point me towards a brewery that I may be able to acquire beer from in the states. I'm from Texas, so I doubt they'll have the beer here, but I do have some networks I can get beers from other places in the US.

So far, my favorite Maibock I'm able to find here has been Rogue's Dead Guy Ale.

I would like to say, I have tried Gordon Biersch's Blonde Bock and Saint Arnold's Spring Bock, but these do not seem to be nearly as good as the dortmunder Maibocks. They taste a lot harsher than I remember, but from what I have hard, I think that the Muenchner maibock's are more similar to Gordon Biersch's which I did not enjoy very much.

[beerking]

Hofbrau imports a Maibock to the states these days, so does Einbecker. The Einbecker is better, IMHO.
The BJCP guidelines list the following commercial examples:

"Ayinger Maibock, Mahr’s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock"

Unfortunately, the best one on the list, Ayinger, I don't think is imported any more. Have not seen it in years.

Capital's is AWESOME, if you can get it (very limited distribution), and so is the Victory St. Boisterous.

Try a Gordon Biesch now. Most of them have just tapped their Maibock, which is not the same as the blonde bock.

[steveh]

I've actually traveled to Munich for the sole purpose of Frühlingsfest -- Springfest, where they tap the first kegs of Maibock in Bavaria. It's like a mini-Oktoberfest; at the same site, but with only 2 tents and far fewer tourists! The beer was delish.

As to available beers here in the States, you found a good one in GB's Blonde Bock, but the freshness you found on-site may be the difference you're tasting. Rogue's Dead Guy really shouldn't be labeled a Maibock, even though they use a similar grainbill and hopping as a Maibock, the yeast they use changes the character completely.

I'm not too sure what's available in Texas, as micro lagers are pretty few, but Summit from Minnesota makes a good Maibock and may get down there.

Your best bet is probably imports like the Einbeck brews, the original Bock Beers -- Dortmund is not really known for their Bock, even though it sounds like you found some good ones. Hofbrau Munich makes one available year-round too, though I've been finding it hard to get lately.

http://www.einbecker-brauhaus.de/

Time to put on the Beer Hunter hat and check the locals -- can any other of our Texas members offer up some help?

S.

[steveh]

Try a Gordon Biersch now. Most of them have just tapped their Maibock, which is not the same as the blonde bock.

I'm guessing King means one of the G-B Brewpubs, any in Texas?

And for the record, I buy the Trader Joe's Hofbrau Bock, which is re-labeled Gordon-Biersch Blonde Bock, and I find it on par with the Capital Maibock. Again, it all has to do with freshness.

S.

[beerking]

Rogue's Dead Guy really shouldn't be labeled a Maibock, even though they use a similar grainbill and hopping as a Maibock, the yeast they use changes the character completely.

MEant to post that earlier. Rogue Dead Guy is an ale. No ale can be a bock of any kind, Mai or otherwise. Without knowing it, I tasted the difference the first time I tried the beer. It is an OK, beer, but expecting a Maibock it came across as awful the first time I tried it.

Hofbrau Munich makes one available year-round too, though I've been finding it hard to get lately.


Interesting. It has just made a re-appearance here. It was available, although hard to find, until about a month ago when it started hitting the front shelves again.

[steveh]

Interesting. It has just made a re-appearance here. It was available, although hard to find, until about a month ago when it started hitting the front shelves again.

I know you said you don't care for it, but is it about the same in style as it was before? It always seemed a bit more full-bodied and malty than most Maibocks, but I always enjoyed it.

S.

[steveh]

I'm guessing King means one of the G-B Brewpubs, any in Texas?

Are you near Plano, Roadie?

http://www.gordonbiersch.com/restaurants/index.php?pg=location&sub=loc&location_id=43

S.

[beerking]

I know you said you don't care for it, but is it about the same in style as it was before? It always seemed a bit more full-bodied and malty than most Maibocks, but I always enjoyed it.

S.

Don't think I said I didn't care for it, only that it was disappointing. (Capital is better, thanks for the taste!). I have found it the same this year as last.

[steveh]

Don't think I said I didn't care for it, only that it was disappointing.

Being sort of dysfunctional there, aren't you? :D

I don't think I'd care for anything that disappointed me -- unless you were just disappointed that it wasn't similar to what you were expecting for a Maibock. I always found it a shade closer to an Okto-Märzen myself, which is not a bad thing a'tall!

S.

[roadkizzle]

I actually go to Texas A&M currently in college station, about 3.5 hours from Plano, but one of my sisters recently moved to Rowlett, which is another suburb of Dallas, around Plano, so I'll make a trip in that area probably around the middle of may. Also, my other sister moved to San Diego. I am trying to get a trip to go see her, but it may not be until June or July. Do you know when Gordon biersch stops selling their maibock, or are there any others in that area?

I'm not entirely sure if I know what maibocks are really supposed to taste like, because I just started drinking about 2.5 years ago, and good beer about 1.5 years ago. Also, Texas isn't known for it's wide variety of accessible good beers. But I think that the maibocks that I had in dortmund are probably considered to be much sweeter than traditional maibocks. Normally I'm not a big fan of sweet beers, but I don't know what it was about these ones, because I thought they were delicious.

Yes, I know that the dead guy is not a true Maibock, but I still think that it is closer to what the Dortmund maibocks were like than the heller bocks that I have had.
I can find Summit Maibock, so I will check it out.

[beerking]

Steveh said: "unless you were just disappointed that it wasn't similar to what you were expecting for a Maibock"

Exactly what I was saying, and why I can still like the beer. Kind of the same reason I can still enjoy Dead Guy, now that I no longer approach it as a Mai Bock.

[steveh]

Do you know when Gordon biersch stops selling their maibock, or are there any others in that area?

Not sure when they stop selling the MB, all the restaurants run differently. There are definitely a couple in the San Diego area, if you follow that link I attached to its home page you can see the restaurant locater.


I'm not entirely sure if I know what maibocks are really supposed to taste like, because I just started drinking about 2.5 years ago, and good beer about 1.5 years ago.

This is a great place to start: http://www.bjcp.org/2008styles/style05.php#1a

Yes, I know that the dead guy is not a true Maibock, but I still think that it is closer to what the Dortmund maibocks were like than the heller bocks that I have had.

I find that a little difficult to believe, having enjoyed Maibock in Munich and knowing that it's very close to some of those we mention above -- and not Dead Guy. The above mentioned Einbeck is the grand daddy of the style, I'd bet most Germna brewers (no matter where they are) do their best to emulate that.

Then again, you did say that you haven't had many Maibocks here in the States. Just don't let full body and big flavor fool you, many beers have all that but don't follow the same styles. Dead Guy is big and flavorful, but it's full of fruit esters and pretty hazy. A good Maibock will be clear, bready and start sweet, but finish dry and clean -- very little lingering aftertaste.

I can find Summit Maibock, so I will check it out.

Let us know what you think. I'll guess now and say you'll like it. One thing though -- be sure it's fairly fresh. I've noticed that Summit's more "delicate" beers tend to go stale quickly on the shelves.

S.

[roadkizzle]

I don't know if it's the region, but with the Dead Guy, most of what I get is a fairly sweet bready maltiness. So far, I am still trying to actually determine the fruity esters that I always hear about, but my palate is not refined enough to notice them. I am miles ahead of all my friends when it comes to beer tasting and knowledge, but I know that I have lightyears to go when it comes to actually being able to taste and decipher the basic flavors in beer. I'm doing my best though, and trying to brew my own.

I don't know what it is about the other hellerbocks that I've had. I just ordered some Einbecker Ur-Maibock from a distributor that ships to Texas, so it should be arriving next week, and I will go pick up some of the Summit today.

[beerking]

I recommend reading the study guides at www.bjcp.org. That will discuss off-flavors, proper flavors in different beers, and many other aspects.
In addition, look at the guidelines and check out the description, as well as the commercial examples. Those commercial examples have been determined to best fit the style, by experts. First one on the list is the best example, and so on. The lists are not perfect, and I disagree with some, but without a judge on hand to teach you, it is a great place to start.
That brings up another example. If you can become friends with a judge in your area (not too hard to do, just bring good beer! :D ), and split beers with the guy. He will most likely be willing to share with you his impressions of the beer and what he gets out of it.
All the studying in the world is great, but won't come close to side by side comparisons.

[denver brewhoo]

a little googling revealed that DAB, brewer of the most readily available Dortmund-brewed Dortmunder export, does indeed make a Maibock, so it might be possible (wouldn't bet on it though) that whoever distributeds DAB in the original poster's area MIGHT be able to get their hands on this, if sufficiently motivated. I've never seen it though.

The sort of "american standard" Dortmunder Export is the one brewed by Great Lakes, and some call their 20th Anniversary Imperial Dortmunder in fact, a sort of Dortmunder Maibock. I have no experience with this beer which is not sold in Colorado (used to pick up the Dortmunder Gold in Ann Arbor when visiting my money, um I mean stepdaughter, at UM), but maybe there's still some around (believe this came out last summer or fall) and you could arrange a trade on Beer Advocate...

As a homebrewer I'm tempted to make a "Dortmunder maibock", I'm guessing you'd want at least 85% pilsener, maybe 10-12% Munich and 3% to no more than 5% low lovibond caramel like, say, cara-hell, maybe to an OG of 1.070-1.075 hopped to about 30-35 IBUs with Magnum or Perle for bittering and Hallertau Mittelfruh or its american cousin, Mt. Hood, maybe a little Saaz in their for floral peppery character, for flavor and aroma

[steveh]

and I will go pick up some of the Summit today.

As said, be sure that it's fairly fresh. Their beers tend to turn vegetal as they stale, not pleasant.

Another thing to keep in mind is just that: state of mind. When you were in Germany drinking those Maibocks, you were probably into the whole scene, so your memory of the beer comes back as better than anything you've ever had before... and may never have again.

The other thing to remember is that fresh is definitely best. The majority of the imported beers from Germany to the US are Pasteurized to keep them from going bad too quickly. I find that this can often take away some of the better characters in a beer.

S.

[roadkizzle]

Well, I went to Specs, where I've been seeing the Summit Maibock. Apparently, there is a problem on Summit's or the distributor's side, so they have not been able to get the Maibock for the last week or two. They have been able to get their Pale ale and IPA, just not the Maibock. I'll keep my eye out for it though. I decided to get a bottle of Orval as a consolation, and I'll just drink the Einbecker when it arrives.

[corkybstewart]

Last year I did a maibock that was 75% Munich, 25% Pilsner malt, and all Hallertau and Tettnanger hops. I don't have the recipe here but I did a single long decoction for mash out and that was probably one of my best beers ever.