Pleasant Vienna-styled caramel-malted grain-roasted sweetness heightens red apple, cherry, peach, and melon fruiting that fades too quickly into phenol recess. Wood-dried floral-spiced hops and teasing grapefruit rind tartness subtly embitter fruited front end. Mildewed fig-prune souring and puckering white grape tartness fill the back end. But better maibock lagers have sweeter malt residue, brighter nectar juiciness, and bitterer hop counteraction for truer springtime ambience.

Munich’s 1st bock since 1614 retains hearty chocolate malt sweetness and sturdy ripe raisin persistence. Supportive mocha-spiced hop bite tantalizes butterscotch creaminess and nimble burnt caramel tinge.

Laid-back German-styled maibock invites fruity grapefruit, peach, and apple illusions to brighten toasted Vienna malts. But soiled mineral earthiness and floral- hopped listlessness make unsure finish timidly unassuming.

Persistent caramel-malted red-orange-fruited sweetness obtains honeyed wheat glaze, hiding dryly metallic copper ale-like insistence. Tangy candi-sugared tangerine-peach-quince center brightens and heightens peppery herbal-hopped resonation reminiscent of lighter Belgian ales.

Rogue’s Dead Guy Ale under guise of brewer John Maier’s ‘bock’ handle. Hearty honey-hued ale features sticky caramel malting, sweet mocha continuance, and lilting fruited spiciness. Closer to mild porter or bold red ale than bock since soothing water texture, muted chocolate notes, and lack of bitterness keep it on lighter side.

Lively fruit permanence emits peach-toned melon-honeydew tang coating mild hop-embittered malt-soured scourge. Oncoming honeyed wheat biscuit sweetness nearly escapes the senses as contrasting herbal rosewood-jasmine bouquet shines through orange blossom midst. Thinner than dark amber hue indicates. Minor sulfuric acidity hampers melon-pear backdrop.

Betwixt ruddy golden springtime lager lacks seasonal fortitude but retains dry-honeyed cereal grain theme and biscuit-y wheat backbone. Sedate orange-apple-pear center and corn syrup-y vanilla malting find grassy herbal niche.

Different version of Stoudt’s Honey Double Mai Bock? Slick candied malts hide tamped down hops, ripe orange lucidity, and warbled honey mildness for disappointing blonde presumptuousness. Sharp alcohol profundity ruins citric nuances while tinny phenol finish kills the deal completely.

Extremely well-defined rust-coppered springtime doppelbock contrasts bubbly champagne wining against subtly smooth burgundy entry and richly creamed chocolate sweetness, promoting elegant warmth. Yeast sediment thickens inviting honey-spiced finish. Despite hybridized maibock tag, it’s perhaps the most enjoyable honey brewed beer on the market.

Tidy penny-hued German-styled springtime bock brings ripe peach-tangerine tang and sublime perfumed waft to subtly crystal malted midst. Sweet butterscotch-toffee spotted alongside mild barleycorn base, aiding mellowed dry-hopped bitterness.

Rich spring bock maintains buttery toffee warmth and settling red fruited nature. But unassuming malt profile knocks it back a smidgen.

Effervescent yeast sweetness lightens barleywine primacy and herbal bouquet of billowy white-headed Easter warmer. Burnt wood chips affect smoked barleymalt prominence invading clove-coriander-spiced honeyed raisin twinge. Grape-soured cider sharpness enlivens tart red wine finish. Strong, but never pungently so.