DC Brau Barrel Aged Penn Quarter Porter (Catoctin Creek Rye Whiskey)

Brewed by DC Brau Brewing Company
Style: Porter
Washington DC, Washington DC USA

Serve in English pint, Shaker

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(22oz bomber thanks to mora2000) deep espresso, lasting creamy dark tan head. Nose is brett, cherry cough syrup, infected. taste of brett, cherry cough syrup, artificial flavors, highly infected, not my favorite.

tasted side by side with the non-BA , thanx to travlr, at rampkrot. smell is sweet, sharp carbo. some sour touch, very diffrent from the non-ba, in a taste i would call whiskey ( maybe i do need to taste whiskey once? ) a bit dry .

22/IV/13 - 1Pt. 6Fl. Oz. bottle @ Rampkrot (Deurne) - bottled: n/a (2013-357) Thanks to Travlr for sharing the bottle!

Clear very dark brown to black beer, creamy beige to brown head, little stable, non adhesive. Aroma: dusty, bit sour, chemical, rubbery, caramel, Play Dough. MF: lots of carbon, medium body. Taste: very sour start, cranberries, red wine vinegar, lemony, more sourness, bitter as well. Aftertaste: very sour, cranberries, dry, tannins, woody touch. Seriously, what’s up with this?

65cl, Vintage 2012, as Oaked Penn Quarter Porter, new exclusive American brew, thx to Travler!, complex Porter, roasted/woody and slightly vinous/malty, balanced, hazy, nearly no head, good brew

Sample from 665ml bottle, courtesy of Travlr@Post Toer de Geuze tasting. Merci for the haul, Sir! - Aroma and tastewise, this BA version is far richer and almost confusedly complex , compared to the basic porter. Aged on VA rye whiskey barrels, giving the porter an astringent, I’d be tempted to call it "sour mash" acidity so strong the foam’s aroma borders on geuze funk. Not an unpleasant combination with the mild chocolate basic porter/stout, but overpowering. odd: this BA version has the same ABV as the basic version, so no remnant rye bourbon leaked into the beer or the barrel contained only wormwood (?, apparently used in absinthe) and chicory root - Belgian chicory bitterness and geuze-like acidity in a US porter? Not bad, but let it sit a while to let the US boldness mellow out...

Bomber courtesy of Travlr @ Post Toer de Geuze tasting. Brune foncée, col épais crémeux café au lait. Arôme présente un bouquet différent et unique de la version de base. Le boisé se fait plus présent et ajoute ici cette pointe typique d’une rye whisky américain venant d’une note seigle/grains plus présente. Le bouquet quant à lui garde ce côté malt, grillé, café. Palais reste léger avec un ajout plus eau de vie, distillé presque de vin blanc de ce seigle et whisky. Pointe de tourbe sur un léger boisé qui au final procure une note aigre à la bière. On reste sur une base semblable à la Penn Quarter mais ici l’ajout de ce rye whisky fait vraiment bonne œuvre sans pour cela me convaincre.

Sampled 65 cl. bottle courtesey of Travlr. Lighter black with almost no head. Sweet light molasses oak nose, light liquorish, grounds, cacao powder,… Taste is lightly sour, sour wood, lightly lactic, liquorish, mocha, cacao powder, light grounds,.. Slight touch higher carb. Way better than the non-BA version, the introduced sourness is a bit odd.

bye week, more like beer week.. .. pours a ddep brown . mild foam .. . some barrel, wood, and light sweetness .. a mild mouth and pretty tame .. . kinda boring but non offensive .. . . It’s bee time, y’all!

Chocolatey, somewhat chalky aroma. Complex flavor of oak and bitter cocoa. Perhaps a little too bitter on the finish.

Bottle at Dan’s, pour courtesy of Armin. Thanks Man! Pour is deep, opaque brown with a medium brown head and great lacing. Aroma is peat, molasses, black licorice, whiskey, wood, cocoa, and light citrus. Taste is really smooth with notes of anise, bitter coffee, peat, brown sugar, whiskey, and oak with a light bitter finish. Sticky mouthfeel with soft carbonation. Not bad, and pretty nice for only 5.5% ABV.