It's good stuff. It's from Oregon and is a maibock style beer. You can read more about it here: http://beeradvocate.com/beer/profile/132/355/?ba=bros and here: http://www.rogue.com/brews.html#deadguy
i like dead guy, but i haven't seen it labeled as "dead guy ale" in some time. at beer advocate its listed as a maibock. i assumed that was the reason for the name change. but the last couple times i've had it the label has changed significantly (multiple colors on the oval behind the skeleton, the removal of the word "ale") i have always wondered if rogue mislabeled it originally as an ale, or if beeradvocate has it misplaced as a lager. i guess it doesnt matter. its good beer. i would recommend it if its available, jerry. its not breathtaking but it is pretty damn tasty
The owner explained this once before. I am trying to find it, but can't seem to locate it. This particular maibock is actually made with a top-fermenting yeast, unlike other maibocks. So I guess it's sort of a maibock hybrid.
maybe i am remembering incorrectly. i cannot find an images of dead guy without the word "ale" either its a VERY recent change or i remember incorrectly. but i swear i remember the last two times i've gotten it i was surprised to see the word "ale" removed
ok, so its technically an ale, but brewed to exhibit characteristics of both an ale and a lager? i mean, like a kolsh is an ale technically but is lagered, and enjoys many characteristics of a good lager... is this just substitution of a particular ale yeast for what would typically be used in a maibock? i guess it doesnt really really matter, its a good beer either way and i'll still drink it.
Here we go: http://beeradvocate.com/articles/433 inebrius: The Rogue website categorizes Dead Guy Ale as a Maibock--a German style traditionally lagered over winter. This causes some confusion with quaffers who know the difference between an ale and lager. JM: We don't bullshit anyone on Dead Guy Ale. Back in the old days, I brewed a traditional Maibock at our old location [now the pool room at the Bayfront Pub]. I used Munich lager yeast, fermented it at 45 degrees and aged it a month or so. People loved it! We dumped the yeast and decided to use the same recipe with the only change being to use our proprietary ale strain of yeast. I fermented at 60 degrees (like all of our ales). People loved it MORE and that is what it is today--a 16 degrees Plato, 40 IBU session beer!
Yeah, the newer bottles just say "Dead Guy". I am not sure if there is any change in the beer itself, though. It tastes the same.
yeah, i didnt notice any change in the flavor at all. all around enjoyable, drinkable, and delightful
holy crap........ my bar has a new seasonal beer from boulevard brewery in KC...... its a maibock beer....... its alright........ its good, has a smooth finish and all
