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Black Hole BHB

Black Hole BHB

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 Percentile 
51
overall
A Bitter brewed by
Black Hole

Burton-on-Trent, England

bottling
unknown

on tap
unknown

distribution
unknown

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 Ratings  Average  Score  ABV  Style Pctl  Serve in  Advanced 
103.15/5.03.09/5.03.8%71.8English pint P  Stats

Commercial Description:
Cask; Regular.
The brewery flagship BHB is a fine session beer, the taste of which is maintained from start to finish. It is a beautifully crafted straw coloured bitter with a Czech heritage.

 Pub (4102), Banbury, Oxfordshire, England
2.8 Aroma Appearance Flavor Palate Overall
5/103/56/103/511/20
Oct 4, 2008  
Cask conditioned at The Turf Tavern, Oxford. Gold to amber with white head. Quite a watery thin bitter, light with a slight salty note. Some citric hop but all very understaed. Malt in the close, but pretty unremarkable.


 Magic_dave6 (3975), London, Greater London, England
3.4 Aroma Appearance Flavor Palate Overall
7/103/57/104/513/20
Apr 2, 2008  
Cask in Blackfriars. Aroma is slightly sulphurus, sweet pale malts and some citrus notes. Taste is similar, sulphur blends well with the sweet malts making it pritty tasty.


 jobyone (234), Charlotte, USA
3.2 Aroma Appearance Flavor Palate Overall
6/104/56/104/512/20
Jan 10, 2008  
Pours amber with off white head. Aroma is hoppy along with some fruit. The flavor has some sweetness and a moderate bitterness. Nice long finish.


 FatPhil (2351), Espoo, Finland
3.4 Aroma Appearance Flavor Palate Overall
5/104/58/103/514/20
Sep 24, 2007  
Cask (Peterborough BF 2007) Dark brown. Hoppy citrus aroma. Great hop and malt punch, a bit woody and appley too. Also a bit brown. Great combination of flavours, and well balanced.


 anders37 (2732), Malmö, Sweden
2.9 Aroma Appearance Flavor Palate Overall
5/103/55/103/513/20
Sep 4, 2007  
Cask @ Far From the Madding Crowd, Oxford. Pours a slightly hazy amber color with a small off-white head. Fruity malty aroma with some hoppy hints. Smooth malty and very fruity flavor with some hoppy hints. Long malty finish with some bitterness in the aftertaste.




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