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Pandora's Bock
Denver, Colorado
BJCP Category: 5B Traditional Bock
Breckenridge Brewery <visit site>
37
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[expand]Total Score: 38/50
A very drinkable beer. While balance is toward malt, the caramel and other malts, bitterness, and hop flavor result in a beer that is more similar to a big (imperial) California Common than a traditional more >
[close]Total Score: 38/50
Aroma: Moderate bready, toasty maltiness with caramel notes. No hop aroma—OK. Clean, crisp lager aroma with no fruity esters. No DMS. No diacetyl. Alcohol is not evident in aroma. (9/12)
Appearance: Brilliantly clear with red-brown amber color and a dense, rocky, long-lasting, tan head. (3/3)
Flavor: Nutty, toasty, caramel malt with moderately high hop bitterness and low nutty, woody hop flavor. Maltiness is only moderately complex but quite tasty. Balance is toward malt but well supported by hops, with a dry, not sweet finish. Some lingering bitterness. Quite attenuated. No fermentation esters. No diacetyl. No DMS. Alcohol is not very apparent in the flavor. (16/20)
Mouthfeel: Medium body with thinner mouthfeel. Some lingering, light astringency. No alcohol warmth; the alcohol is there but very subtle. (3/5)
Overall Impression: A very drinkable beer. While balance is toward malt, the caramel and other malts, bitterness, and hop flavor result in a beer that is more similar to a big (imperial) California Common than a traditional bock. Additional malt, lower hop bitterness that leaves a bit sweeter and stronger, more complex malt presence, and higher perceived alcohol would make this an even better example of the traditional bock style. Still, this goes well with a soft pretzel, sausage, and cheese. (7/10)
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[expand]Total Score: 41/50
Exemplifies light, clean richness without being heavy-handed. Maltiness has toasty, rich complexity with engaging sweetness that is confectionary, but not cloying. more >
[close]Total Score: 41/50
Aroma: Bready, rich, toasty malt with a hint of cinnamon spicy hop. Very clean fermentation character, with no diacetyl or fruitiness. (9/12)
Appearance: Deep copper with burnished highlights. Brilliant clarity. Light tan creamy foam persists. (3/3)
Flavor: Pronounced rich, toasty malt flavors with a hint of acidity; light bready malt sweetness is balanced with a firm hop bitterness; no hop flavor. Sweetness and malt are more pronounced mid-palate to the end, but the finish is clean, with a slight grainy note. Emphasis is on rich malt. (16/20)
Mouthfeel: Medium-full bodied and moderate carbonation. Low alcohol warmth comes forward toward the finish, and lingers with a clean, dry finish. No astringency. (5/5)
Overall Impression: Exemplifies light, clean richness without being heavy-handed. Maltiness has toasty, rich complexity with engaging sweetness that is confectionary, but not cloying. Yummy and satisfying, this could do damage to the uninitiated. Tasty and easy drinking. A very good example of style. (8/10)
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[expand]Total Score: 35/50
A very good interpretation of the bock style. The malt is the focal point, as it should be, but the caramel and specialty malts do not quite mimic the intense, nutty, and complex melanoidins found in German more >
[close]Total Score: 35/50
Aroma: Toasted malt up front, with underpinnings of graininess and caramel. Some melanoidins, but not as intense as German examples of this style. The alcohol aroma is medium-low and is accompanied by raisin notes. I pick up some cabbage notes from DMS. The aroma is interesting, but not as well-focused on the Munich malt as classic examples. (7/12)
Appearance: Copper color with ruby highlights. The clarity is brilliant, and there is just enough carbonation to form an off-white layer of foam on top of the beer. (3/3)
Flavor: Malt-forward from the initial sip, with caramel, toffee, and toasted breadcrumb components. The ester level is appropriately low for this lager style, but there are dark fruit (raisin and fig) notes from the malt. Initial vegetal notes from DMS fade as the beer warms. The caramel malt character is a little high. The malt profile is lacking in the complex melanoidins found in the traditional versions of this style. The hop bitterness is low to medium. (16/20)
Mouthfeel: Modest alcohol warmth. The carbonation level is moderately low, which works well for this malt-focused style. Residual sweetness lingers on the lips, but the body is on the light side for a bock. I pick up a touch of astringency just after swallowing, and this could be from using a little highly roasted malt. (3/5)
Overall Impression: A very good interpretation of the bock style. The malt is the focal point, as it should be, but the caramel and specialty malts do not quite mimic the intense, nutty, and complex melanoidins found in German examples of this style. If this were fermented with ale yeast, the recipe could easily be converted into a nice Winter Warmer. (6/10)
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[expand]Total Score: 37/50
The bitterness level and dryness tend to mask some of the maltiness. The flavors are nice, but the balance is a bit off—too hoppy/bitter. more >
[close]Total Score: 37/50
Aroma: Moderately strong toasty, bready malt aroma with just a light sweetness. Light hops, a little spicy (unusual in a bock). Soft sulfur note (OK for a lager). Otherwise seems pretty clean. Light on the malt impact—especially the rich, malty, Munich-like notes. (9/12)
Appearance: Deep amber color—on the light side for the style. Very clear. Low beige head, settled quickly. (2/3)
Flavor: Toasty, biscuity malt flavor with a light malty richness evident toward the finish. Medium bitterness, becoming more apparent in the finish and aftertaste—a little too forward. Medium-low hop flavor—a bit much. Clean lager character; well-fermented. Dryish finish. Just a touch of alcohol flavor, accentuating bitterness and dryness. (14/20)
Mouthfeel: Medium-full body—nice. Moderately-high carbonation, bubbly—high for the style. Very lightly warming. Smooth. (4/5)
Overall Impression: The bitterness level and dryness tend to mask some of the maltiness. The flavors are nice, but the balance is a bit off—too hoppy/bitter. The malt richness only peeks out slightly; it could certainly use a more prominent Munich-like punch. I’m tasting more bready and biscuity flavors and less rich and toasty ones, as if specialty grains are adding complexity rather than traditional base grains. I like the attenuation, but reducing the hopping throughout would certainly improve the balance. Seems well made, but doesn’t feature the malt as well as the best examples. (8/10)
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