Cameron’s Rye Bock
Reviewed by Brady White on March 24, 2015 in Spring Guide
- Brewery: Cameron's Brewing Co.
- Origin: Oakville, ON, CA
- Rated On: March 24, 2015
- Best Before: N/A
- ABV: 6.3%
- Ideal Temperature: cool to cellar temperature
- Style: Maibock
- Rating: GOOD !
This 650ml bottle pours a glassy, medium bronzed amber hue, with two pudgy fingers of densely foamy, frothy, and bubbly ecru head, which leaves a bushy vista of overgrown shrubbery lace around the glass as it slowly ebbs away.
It smells of fruity apple and pear concentrate, bready caramel malt, a touch of hard toffee, faint spicy grain notes (wherefore art thou, rye of the grain bill?), a hint of muddled black fruit, and ethereal leafy, earthy hops. The taste is gritty bready, doughy caramel malt, toffee pudding, mixed orchard fruit – a bit of apple, some tart plum, and a suggestion of late-harvest red wine grapes – a still rather underwhelming rye grain spiciness (normally a pro for me, but here it seems like a con), dry black peppercorn, and tame earthy, leafy, and mildly grassy hops. The bubbles are definitely present, and in a pleasantly genial, frizzante manner, the body a sturdy medium weight, and mostly smooth, a slight flinty measure arising, one that seems ineffectual, and even copacetic to our current situation. It finishes off-dry, the still only rye-flecked caramel malt keeping up the bready biscuit guise, while the spice limps along, and the understated hops keep on keepin’ on.
For a purported ‘Rye Bock’, this falls kind of flat, as the rye informs oh so very little on both the general and specific bearings of this beer. So I guess that it’s a good thing that I’m judging the proverbial book not by its cover, but by what’s inside – this is a very enjoyable, biscuity, grainy, and well-balanced, um, bock, with more than a few minor ESB leanings, as opposed to the typical Teutonic strong boozy lager notes. Works for me.