Total Score: 7.6/10
Prickly Moses, aka Otway Estate Winery & Brewery, have been somewhat hit & miss with me – on the one hand their Blueberry Hefeweizen was pretty tops, but on the other hand their Red Ale made me question reality and whether or not if I beer that average could be made by such a renowned brewer then made this entire Earth is some sort of construct and we really are in the matrix? And who says that something is “tops” this day and age, except me? And who says “this day and age” this week and year? Time to allay my questions with those things that people do in reply to them… [answers?].
Poured from tap into a nonic pint.
A: Clear copper/rust body with a thick 2cm off-white head, looks quite spectacular actually. 9/10.
S: The Vienna malts lend it a full malty nose. There are some grassy and spicy Saaz hop notes giving it a great (and spot on) Oktoberfest Lager aroma. Welcome to Märzen country! 8/10.
T: A malt grain base thicker than grandmas Apple pie front palate, biscuit sweetness mid and a cut grass hop/long dry finish. This is the closest I think an Aussie has got to nailing a German style, this is almost indistinguishable from the real thing. It does however get a touch wheaty in the aftertaste, which lost it a single digit [insert sadface here]. 7/10.
M: Medium bodied with a creamy Oktoberfest Lager carbonation. Damn Prickly Moses nailed this! 8/10.
D: In a word: Very (drinkable). I haven’t been totally impressed by Prickly Moses in the past but now, in the future with flying cars and time machines, I have been able to travel back in time to implant the seed of this excellent beer idea into the brewers mind, travel back to the future, save Marty McFly from making a terrible mistake, and enjoy a glass of this fine brew. Get it if you see it [it’s being served at The Durham in Kingston, Doc’s new home of craft beer in Canberra] – you will not be disappointed. 8/10.
Food match: Oktoberfest foods – deep-fried Lederhosen with Dirndl sauce, total-world-domination fries, and roasted pork foot wrapped in prosciutto with bacon bits and pork sauce.