Review: Diamondback Wack

Another Gilly’s review (you think they’d be a sponsor of mine by now or something) – and a quick one at that. Diamondback Brewing Company is Baltimore based and has been brewing since 2013. They’re based out of a handsome brick building in the Locust Point area of the city, just off of I-95. And yet I haven’t visited them so far. We’ll have to change that.

Their standard brewing lineup favors IPAs and pale ales, but they definitely went outside of their comfort zone with Wack. This is a weird one: a black gose (which I will admit that I had never heard of before). A black gose’s signature color is dark and this comes from the malts used to brew it. In the case of Diamondback Wack, these are Midnight Wheat and Dark Chocolate Malts. The hops used are Ella (which I’m not really familiar with), and the yeasts are a house yeast for Diamonbdack as well as additional lactic acid.

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I had a 10oz pour this particular Monday. It was a deep, dark brown color with a hint of ruby hue to it. There’s not-quite-a-finger of tan head, which vanishes quickly.  I didn’t get much of a nose off of this, probably because it was very cold. There might be a slightly zingy and sour smell and – I know that this sounds odd – I could swear that it smells slightly salted.

It’s malty for a few moments up front, roasty but not sweet at all. There’s a great deal of complexity in this beer. Diamondback’s website says it’s brewed with coriander, which is part of the nutty, layered flavors. It’s very sour. It has a nice pucker punch to it. The salty finish is also pleasantly strong, which is a great taste for a gose – very signature of this beer style. Even when I lick my lips after, they’re still sour and salty tasting. This is a style of beer that I love and this was a really good example of what I think it can be should be.

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