aplusbreaks (330) - Boulder, Colorado, USA - FEB 2, 2009
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Tap at ratman197’s house. Pours a hazy amber orange with a nice thick off white head. Great retention and decent lacing. Aromas of caramel, spices, pepper, coriander, tropical fruits, and yeast. Flavors of sweet malts up front with a nice fruity mid palate and a decent hop finish. medium to full bodied. Thanks ratman.
Ratman197 (9952) - Arvada, Colorado, USA - JAN 20, 2009
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
On tap at my house poured a clear reddish amber with a lasting light amber head. Aromas of fruittiness, carmel, pepper, clove, yeast and light toffee. Palate was medium bodied and smooth with a lightly dry finish. Flavors of pears, carmel, pepper, clove, light earthiness and light toffee with a smooth lightly dry lingering fruity finish.
theisti (3257) - Leawood, Kansas, USA - DEC 22, 2008
3.3 AROMA 6/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Pint draft at the Avery Tasting room in Boulder, Colorado. Pour is hazed and cloudy ruby copper with a nice thick one inch tan head. Aroma of a variety of spices, coriander, pepper, clove with the Belgian yeastiness in the background. The yeast is a dry, earthy. Taste has a nice semi-sweet nutty caramel nuttiness which was not present in the nose. Layered on top were the elements from the nose, with the yeast fairly restrained. This was drinkable, and certainly clean. Depending on what "Belgian yeast" we are talking about, this may evolve and become more interesting.
3fourths (8100) - Boulder, Colorado, USA - DEC 19, 2008
3.4 AROMA 6/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 13/20
Draft @ Avery, 12/19/2008. Unfiltered burgundy red colored body with a firm and dense tan head. Nose heavy with clove, black pepper and dill notes. Medium to full body, frothy and firm. Raisin, nuts, caramel malt, all of this covered with a strange perfumed plum, clove and cabbage character. Some alcohol noticed but not excessive.