From Bench, “the beer from wine country” comes an oaky pilsner, some wood craft so to speak. Oaked usually refers to a process of storing wine in oak barrels before bottling. All that Bench tell us is that this brew has “rustic complexity from the use of oak.” The used “oak” in the name, I wonder if they used it anywhere else. I guess I’ll have to drink it to determine if it’s oaky-dokey. Let’s hope it’s not one oak over the line.*
And the can is textured to simulate wood grain! The ridges allow me to get a grip, something I have been advised to do on a number of occasions. Maybe a feature for out of the can drinkers like RA?
A yellow golden light wood pour, a bit hazy. It has a mild lager like aroma, not sure what oak smells like, wood maybe? The taste is malt with a woodsy, oaky, body follow through and a crisp pils finish. I’m hoping the oak doesn’t get too aggressive, the first swig maintains a good balance. Can this beer maintain its balance over the whole tasting? Can I? Traditional Pilsner malt and crisp with a touch of extra flavour.
The oak soak has its moments, but by the end of the brew it has run it’s course. Not for everyday, but the Oaky was Okay yesterday.
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