real attenuation cut out for picture limit, click here if interested.
Sweet bread, lemon zest, and orange. A small hint of alcohol heat and wheatiness. Very similar to Oberon.
Bellowy head that holds at around half a finger. Exactly the same color and stability as Oberon. The color is maybe 1 SRM darker than Oberon but VERY close. The above picture shows the center beer a bit darker but that is only because of the picture, my two samples were the exact color and more like the one shown on the right. This beer is brilliantly clear with both yeasts but the 1762 sample is not fully carbed yet, so the head was underwhelming as shown in the photos.
Malty sweetness and citrus are great. The citrus has an orange zest character to it and the finish showcases a pleasant wheat flavor. Gives a warming sensation in the aftertaste. The 1762 had a spicey note that was not as nice, still fine but not like Oberon. The 1272 was very close to Oberon. I had a slight tinge of astringency just barely noticeable that I have been battling in all my brews. I didn't tell Danika about it and she didn't notice so I think I may just be on hype-alert for the astringency thing.
Perfect, clears nicely from the palate to finish dry while maintaining a full body during the mid palate. I like the mouthfeel of mine better than Oberon and think the finish is much more pleasant, though they are vary similar.
Right on the money, pretty damn good beer. This is one of the best beers I have brewed and will likely make this a pretty regular thing. It is very close to Oberon and the finish on mine was more pleasant IMO. Not even sure what I would change. I will likely make a full gallon starter next time and try to culture some yeast from Bells.
I scored the 1272 version a 41/50 overall. I really think this is a good beer which I rarely say about any homebrew, rarer yet my own.