This past Tuesday Gordon Biersch had one of their tapping parties to celebrate their new seasonal beer: Maibock. Maibocks are a relatively new addition to the bock family of beers and is brewed specifically to commemorate the spring season. As the name implies, it’s a May bock.
The timing of the Maibock tapping party couldn’t have come at a better time. With the weather feeling the most spring-like that it’s been in ages, GB had taken down the tenting that had been up all winter letting the outdoor patio feel, well, outdoors.
GB brewmaster Dan Satterthwaite, and his assistant Matt, were out pouring beers for the entirety of the event. Dan even took center stage a few times to lead the group in a toast. With the exception of the slightly long-winded German who lead one of the night’s several toasts, the tapping party went off without a hitch.
That’s one of the hallmarks of these tapping parties though, once you’ve been to one, you’ve pretty much been to all of them. The experience varies little from tapping party to tapping party, the only wildcards being the size of the crowd and who you come to party with. That being said, I keep coming back because this is one of the few times I am able to see Dan and Matt as well as hang out with friends I may not have seen in a while. It doesn’t hurt that I get a couple of free beers and appetizers as well.
Maibock, Gordon Biersch, ~7.5% ABV
The Maibock poured out a hazy, amber/caramel color with an off-white head. This was primarily a malt forward beer with caramelized malt aromas with a lightly toasted malt note. The hop aroma was very low. I could also smell a little bit of the ~7.5% ABV alcohol on the nose. The flavor echoes the characteristics of the aroma; toasty, caramelized malt flavor with low hop flavor and low/medium-low hop bitterness. There was a slightly spicy flavor in the finish that I felt was alcohol derived but may have been from the hops as well. The Maibock is medium/medium-high in body with medium carbonation.
When compared to the standard set forth by the BJCP guidelines for the style, the GB Maibock falls a little short in some areas. To be specific, I think the beer could’ve been a little more bitter, the beer more clear and the carbonation a little higher. I am admittedly nitpicking, as I am known to do at times, but that’s what beer judges do at times. I’m working at shutting it off; I have more fun that way.
As you may have noticed, the beer is approximately 7.5% alcohol by volume. In case you’ve never seen the brewing equipment of the San Jose GB, it’s really undersized for the restaurant; they’re brewing on a 7 BBL system. To put that into perspective, Dan and Matt need to brew 3 times to fill up one of those nice, bright and gleaming fermentation tanks visible from the bar. Assistant brewer Matt told me that the first couple of batches were right on target while the third was a little on the high side. The result is a beer that is approximately 7.5% ABV; not really a complaint more than it is an explanation.
In speaking with Dan at a previous tapping party, it seems like he wants to up these tapping parties from 3-4 times a year to six making these tapping parties about every two months apart. I love the idea. It’ll be good to get new seasonals from them on a quicker timetable.
In any event, it was good to see Dan, Matt and my friends. I’m glad GB has these events as they make for a great excuse to spend the evening in the great California weather drinking good, local craft beer. If you haven’t made it to one of these, I suggest you give them a shot.
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Peter,
One of my favorite things about our tapping parties is to serve you and all of our friends beer. Thanks for sending out your thoughts on the evening. We do have a routine about the whole thing but are content that everyone is happy and having a great time. If you have any suggestions on future events please let me know. Right now, I am trying to work on a South Bay Oktoberfest featuring beers from all of our local breweries to benefit a good cause. Prost! and yes that German was a bit long winded!