Samuel Adams Double Bock (MA)

This is part of Sam Adams' Imperial Series that also features a pilsener and a witbier. Of the three, doppelbock is the only style that's naturally big. Even so, Double Bock is on the heavy side for its style at 9.5% ABV and 24.5 Plato (over 1.100 OG). It turns out to be a little much for my tastes.

A good-looking beer, it pours clear mahogany with a decent head. It is very rich on the tongue, syrupy like a barleywine. Nice soft fizz. Unsurprisingly, it's a big malt bomb -- caramel, molasses, maybe a little maple syrup -- though there are just enough hops to keep it from being too sweet. My problem is the alcohol comes through, both peppery on the tongue, slightly burning in the throat, and warming in the ribs. A lot of doppelbocks bring heat, but my favorite -- Weihenstephaner Korbinian -- doesn't, and is also lighter on the tongue. Just a matter of personal taste I suppose. SA's take is a well-made beer and a pretty good bargain given its size. Just know what you're getting yourself into.

Samuel Adams White Ale (MA)

I believe I bought this way back in January. By now, I've pretty much given up waiting for the warm weather to put me in the mood for a spring seasonal. The labels claims it is brewed "especially" for spring, which to me implies it is available year-round, but is best for spring. I really think it should be "specially."

It pours a clear yellow-gold until the sediment is poured in to haze it up. The aroma is pronounced, reminding me of banana bubble gum (though I'm sure any banana bubble gum I've had wasn't natural banana). If it's citrus, it's more orange than lemon.

The brewer claims ten spices: coriander, anise, rose hips, grains of paradise, lemon zest, orange zest, vanilla, hibiscus, tamarind and plum. I'm skeptical enough to question whether anyone would notice if they left out the hibiscus, but I don't doubt that you could find online reviews saying "hints of hibiscus." I do taste the zests, coriander, and possibly vanilla and plum. Also, pepper at the end, which comes across harshly. To me, it's all a bit of a mess. It's fruity/citrusy and spicy, but doesn't all come together. Also, the body is a little too thin, even for a warm-weather beer (but maybe I haven't adjusted yet).

I don't like it much, but if you think most witbiers are too quiet , then maybe this will work for you.

Samuel Adams Octoberfest (MA)

We still haven't seen fall weather yet, but all I have in my refrigerator are autumn seasonals or heavier brews. Sam Adams Octoberfest seems to have a pretty good reputation. But would this prove to be merely an ordinary, "accessible" festbier?

Well, maybe a little. It looks nice, crystal clear amber with plenty of bubbles bouncing around. The body is medium with lively carbonation. I think the flavor is pretty well-balanced between caramel maltiness and some hops to cut the sweetness. It's flavorful, but there's a slightly metallic aspect to it. So this is a good Oktoberfest, but nothing that bowled me over.

Of the five autumn seasonals I've reviewed here so far, I'd still rank Victory Festbier at the top.

Samuel Adams Honey Porter (MA)

The Boston Beer Company likes customer voting, and this brew beat out a smoked lager to make it's way into S.A. Brewmaster's six- and twelve-packs. It's not a new beer, though. It was discontinued but now has returned.

This revenant brewski pours a very dark into the glass, but I can just see my fingers on the other side. A nice beige-tinted head doesn't last, but produces a web-like lacing, looking a bit like a honeycomb. The aroma has a bit of honey to it, but when I bury my nose in the glass I get a whiff of coffee grounds. On my palate it feels perhaps a touch above medium bodied. Fine-bubbled carbonation; not too much, but more than Guinness et. al. The taste is of roasted malts, some coffeee, and honey along the borders. The label brags of Scottish heather honey. Oh, sure, definitely Scottish heather. The finish is dry with a hint of hoppiness to it. Some people say this beer is too sweet, but I don't agree. Maybe this is what happens if you mix a traditional English porter with Blue Moon Honey Moon Ale.

It's a good beer. All told, I like the Black Lager best of the pack, although the time of year was in its favor.

Samuel Adams Black Lager (MA)

There aren't a ton of Schwarzbiers around. Here in New York, Saranac makes one. There's Xingu from Brazil, the classic Franconian Kulmbacher Mönchshof, and a handful of others. The style can be viewed as a lager version of stout, or perhaps one step up the ladder beyond dunkel.

The Sam Adams certainly looks like a stout, though perhaps with more light passing through. It even has a nice fluffy beige head. The taste is malty and roasted, with some hints of chocolate. Based on what I've read about the style, this one is a bit on the sweet side and has a lower hop presence (i.e., practically none). Not that the style is ever hoppy or bitter, but some descriptions talk about a dry or crisp lager finish, which I didn't really detect. Compared with a stout, there is (of course) a huge difference in body. The Sam Adams is still pretty creamy -- medium bodied with moderate carbonation -- but isn't quite the same as a Guinness milkshake.

Facile comparisons to stout aside, I really like this. It certainly is one of the tastier lagers I've had, and would a great smooth-drinking session beer. Now I want to try one of the classic German Schwarzbiers.

Food note: the German Beer Institute suggests using black lager as a substitute for white wine in fondue. I'll have to try that too.

Samuel Adams Brown Ale (MA)

A mixed six-pack -- two each of Brown Ale, Black Lager and Honey Porter -- cost me only $5.99 on sale. I've actually never had any of these.

First up for me is the Brown Ale, which admittedly seems the least regarded of the three. Two years ago, Sam Adams let their customers vote on their next brew, and this beat out a pilsener. The Brown Ale is red-tinged and has an off-white head. I smelled a bit of caramel from the glass, and this was confirmed with my first swig. The sweetness quickly fades and is replaced by a roasted, dry finish that reminds me a bit of burnt nuts. I don't think it all comes together. Sam Adams Brown is more hoppy than Rock Art's but less so than Smuttynose's. Overall, I probably like the Sammy the least of the three, slightly preferring Rock Art as an easy-drinker and strongly favoring Smuttynose for substance. One thing I do like about Samuel Adams Brown is the body, which is medium with the right amount of carbonation. Nonetheless, this is merely a decent beer, and I may decide to cook with the second bottle rather than drink it.