Gold
Apricot-amber with the body of the beer favoring the former and the margins favoring the latter. Occasional large-bubbled carbonation zips up to an average looking cap the color of old newspaper. It sticks around long enough to be polite, but rudely fails to deposit much of any lace. Not a bad look for a blonde; not great either. Likewise the nose. Minimally toasted (if at all) pale malt combines with lightly spicy hops that probably originated in Deustchland. It all adds up to a by-the-numbers aroma that really makes no missteps even as it fails to impress. Might the flavor have more personality? I hope so. Gold is a malt-first beer that tastes like a mixture of pale, caramel and Munich to me. Assuming I'm right, I'd shuffle the percentages a bit to see if I could come up with something a little more tasty. It's honeyish without being all that sweet and is barely hoppy at all. There appears to be enough ingredients on hand, they just don't result in anything exciting. Warming fails to bring about anything of interest and as time passes, the beer loses what modest carbonation it had immediately after the pour. I don't mean to focus on Gold's negatives because it really is decent beer. It's just that it makes no moves to be anything better than decent. More hops might help, but then that's usually my suggested fix. The body is solidly medium and even has a trace of creaminess about it. I guess there's a little life left in those bubbles after all. Although this isn't what I'd call a crisp, refreshing beer, it is satisfying it its own way. Actually, its strength might be in being paired with all manner of 'tailgate' foods. It sure beats the hell out of Missouri's better known beer for that purpose. As a jack of all trades, O' Fallon's original beer isn't a bad choice for Midwesterners. As long as you don't expect to hit the mother lode and are satisfied with a few measly nuggets, Gold will get the job done.