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Bear Republic Clobberskull
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RATINGS: 40   WEIGHTED AVG: 3.44   SEASONAL: Special   IBU: 35   EST. CALORIES: 315   ABV: 10.5%
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COMMERCIAL DESCRIPTION
This English Estate October Ale is brewed with 10% raw wheat and 10% split peas. Fermented with our house Scottish ale yeast and barrel aged for 100 days in 1st beer use French Oak barrels.


3.2
   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
alexsdad06 (5429) - Ohio, USA - JUL 15, 2011
Draft @ Jackie O’s (notes). Pours a hazy amber color with a small off white head. The aroma and flavor are heavy on sweet caramel malts, some toasted bread, a grassy component comes in, oak, vinous notes and a touch of vanilla. If it stopped there, this would be higher. Unfortunately, I noted the pea aroma and flavor like some of the others who have rated this. It wasn’t overpowering, just enough to distract. Alcohol was fairly well hidden.

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 15/20
anders37 (16727) - Malmö, SWEDEN - JUN 13, 2011
Draft @ FoBAB 2009, Chicago, IL. Pours a hazy golden color with a small off-white head. Has a fruity malty caramel aroma with oaky hints. Fruity malty caramel and vegetable flavor with oaky hints. Has a fruity malty oaky caramel finish.

3.5
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
bu11zeye (11943) - Frisco (Dallas), Texas, USA - MAY 14, 2011
(Draught) Pours a hazy golden amber body with a small off-white head. Aroma of florals, cooked peas, caramel, ginger, and light roasted malt. Flavor of caramel, split peas (odd), light vinous, vanilla, oak, and spices. Smooth for the abv.

3.5
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
badlizard (5538) - Berkeley, California, USA - FEB 13, 2011
Clear brown with a creamy head. Sweet malty moalsses aroma and taste with a dry vegetable earthy finish.

3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
potbeerjob (1343) - Denver, Colorado, USA - JAN 17, 2011
Old GABF 2010... Huge Carame malt and bread with dangerous hidden booze. really nice and easy. Oak and fruit, a touch of vanilla all come through smoothed over and nice

3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
Ratman197 (9830) - Arvada, Colorado, USA - NOV 20, 2010
On tap at Bistro BA fest poured a cloudy tarnished gold with a small lingering amber head. Aromas of straw, peach, oak, vanilla and barnyard funk. Palate was light bodied and crisp with a dry finish. Flavors of straw, oak, vanilla, fruittiness, barnyard and a hint of leather with a crisp dry lingering funky fruity finish.

3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
AgentSteve (1614) - SF Bay Area, California, USA - NOV 15, 2010
Pours hazy golden with an off white head. Nose is fruits and caramel with a dominating sweetness. Same in the flavor with the addition of white wine and honey.

3.5
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
marcus (6517) - Sacramento, California, USA - NOV 14, 2010
On tap at the Bistro BA festival. Pours cloudy orange/golden with a thin off-white head and a fruity aroma. There is a fruity caramel malt flavor with a dry finish.

2.7
   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 11/20
dm9831 (1512) - Monee, Illinois, USA - OCT 23, 2010
hazy amber, no head, trace of lace. nose of earth malt, vanilla, trace of fruit. flavor had hints of fruit, caramel, but also a pronounced corn syrupiness, almost candy corn. medium bodied, sweet finish. much too sweet for my taste. sampled at FoBAB ’09.

2.7
   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 11/20
deyholla (6644) - Oklahoma City, Oklahoma, USA - SEP 12, 2010
On tap at Jackie O’s during the Barrel Aged Beer Festival. Poured a hazy deep gold with a white head that dissipated to the edges. Aroma had sweet grains and cereal with a bit of pea and a bit of wine. Flavor didn’t come together well with an odd pea note, overly sweet grain and a wine note that didn’t really come out.


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