Draught at Bristol. Pours opaque black with a tall tan creamy head that only diminishes slightly. Sour berry yeast (barrel aged) and dark roasted malt aroma with an oak nose. Sour berry and dark roasted malt flavor with yeast and oak notes; slight acidic hop notes and faint dark chocolate. Dark bodied and fizzy, lively carbonated palate.

Dark Brown. Aroma of burning leather, sour, dripping dark fruits and mellow milk chocolate. Flavor begins with a huge dose of acidity and sourness that levels down a bit throughout the mid-palate and finish but maintains throughout the profile. On the mid-palate, a touch of roastiness is evident along with notes of chocolate, plum skin and dark fruits, especially berries. The finish possesses a touch of leather and then the acidity comes back into play, grasps my tastes buds and doesn’t let go. Exploding, gripping and bubbly feel on the palate. A unique beer that was worth the three hour drive.

Draught:FoBAB 2004: a ton of oak-laden overtones, beautiful cloudy umber color. Tones of woody, freshly picked cherries toned down with a bit of charcoal and earth and topped with bittersweet chocolate. Slightly smoky finish.

<i>Draught; 2004 Festival of Barrel Aged Beers (Chicago): </i>muddy brown clay, reminiscent of sludge…minimal, though creamy, off-tan head. Oaken, dark red grape aroma with an interesting metallic sourness. Initially peppery on the tip of the tongue and melds into a bitter, piney treat with a dry, somewhat earthy component. Roasted cherry skins, tanned leather and bitter hops, amid a long sourness -> right up my alley, what a treat!

FOBAB’04: Dark red clay color, nose is tart and complex, with hints of alloy and medicine, lime and cherry. taste was complex, as well, with spicy, tart cherry and sweet oaky vanilla tones. Finishes very acidic and tart, swirling cherry and spritzy alcohol around. Awesome.