Anchor Our Special Ale (2003)

I had the 2003 and 2004 side-by-side. In appearance they are roughly similar, both producing attractive dark-cream colored heads on brown bodies; the 2003 was slightly more "nutty" and cloudy in appearance, while the 2004 had a bit more red glow to it. The 2004 also had a much more fascinating cascade effect and a slightly more "billowing" head. The 2004 also had the 2003 beat in aroma. The 2003 had a couple of aroma elements, one being like a cola, then a layer of spices that suggested a limited-edition spiced/holiday Dr. Pepper that I once had. There is also a lactic quality in the 2003 that mellowed as it warmed but at first was worrying. The 2004 was more flat-out roasted, with an alcohol vein more pronounced, but excellent deep spices, such as clover, pepper, cinnamon, as well as lots of caramel and orange. The 2004 had much of the same in the flavor, but was more like a winter warmer than a porter/stout, while the 2003 brought out some curious sets of flavors, being again more cola-like with its caramel syrup, but also more on the porter spectrum with grape-tinged roasts and some rum. With both years I was surprised how flat, even watery the body seemed. There was surprisingly light carbonation--perhaps it all burned off in the head--and not a lot of zip to the body in other ways. In the end, I found myself drinking more quickly, and finishing first, with the 2004; the 2003 was fine once it warmed a bit (losing the lactic quality in the flavor) but with each sip I still couldn’t get past that cola aroma, as it seemed too out of place.

Okay, I couldn’t think of anything clever for this rating. I thought about doing a malt liquor...but I’m kind of proud that I’ve never rated one. 12 oz bottle, goblet, aged for one year plus a few months. Good looking head, though I had to work for it a bit. Large, tan, frothy/creamy. Seems to be diminishing fairly quickly. Fairly dark brown-purple hue. Aroma is still very intense, even from a few feet away. Huge chocolate presence, which I know I didn’t get when this was fresh. Here comes the random list of spice guesses: ginger, cardamom, star anise...I could list more, but I think I’d just be making stuff up at that point. Good cookie dough aroma as well. Really the aroma is pretty ’wow’ now that it’s sat for a year. Moderately sweet, lightly bitter flavor becomes a lightly sweet, moderately bitter finish. Spicy and drying aftertaste. A little bit salty. Medium body, creamy texture, average carbonation. The bottom line is: a year’s wait doesn’t make this beer any less odd, but it does get better. The malt has definitely come forward and the beer is smoother and more coherent. Good stuff.

Ok, great beer, like the other vintages of AOSA. But can someone till me what’s the difference? I never did a side by side tasting session. Maybe I should but than still some would have aged and some wouldn’t. Anyhow: very nice beer.

Dark brown with a thick tan head. Rich dark chocolate and ginger aromas. Full-bodied with a mild bitterness. Dark malt, licorice, nutmeg and chocolate flavors overtake a subtle spiciness. Chewy and satisfying, with nothing overpowering anything else.

Heavy spiced aromatics over shadowing the malt. Same for the palate. An ok ale but one that will really need to AGE to be truly palatable.

I ahd this side by side with a 1999. This one really is more like a fruit cake ... less evergreen and much more spice. And, given how well the 1999 has held up, I will get some to put away for a couple of years.

Pours a very dark red with a thick tan head that disapated quick but laced the side of the glass the whole trip.Has definate spices.Lets see nuts pine alittle wood.Reminds me of cutting that pine tree down, when i had that sap in my mouth.Has a pine air freshner aftertaste.

Cellared. Pours ruby with medium off-white head. Big spice aroma with some piney resiny esters and slight fruit. Tastes like a liquid Christmas tree, with the requisite piney hops, spicy florals, and a firm ending palate that provides tons of spice. Very good.