Cameron’s Rye Bock

Reviewed by on March 24, 2015 in Spring Guide

The Details

  • 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 !

The Review

Suburban Toronto’s Cameron’s Brewing produces this ode to the maibocks of German alpine springtime, wherein they add some rye malt to spice things up.  Snow’s ‘a meltin’, so time to get at ‘er!

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.

Brady White

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