Dogfish Head Three Floyds Poppaskull

Brewed by Dogfish Head Brewery
Style: Belgian Strong Ale
Milton, Delaware USA

Serve in Trappist glass, Tulip, Tumbler

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Draft at DFH with Andrew. Pours a bright clear yellow body. Aroma is sweet Belgian CA dying and sugary malts. Mouthfeel is sticky with flavors of sweet oak, malts, candy.

Golden with mild orange hue. White head that dissipates rather quickly. Like others have already stated cardamom is the primary aroma, some clove, yeast as well. Ginger-like cardamom flavor that is pretty sweet. Not bad when you start, but tends to become more apparent and a bit overpowering after sipping on it awhile. Alcohol is noticeable only on the way down with a decent warmth. Didn’t pick up much on the brandy barrelling flavor or aroma. Altogether good for something different.

UPDATED: NOV 21, 2010 On tap at FFF; pours a very clear light golden with very modest white head around the edges. Aroma is primarily cardamom, and it reminds me of a Christmas beer in a sense. Flavors confirm this; the cardamom dominates the flavors and id probably call this one unbalanced but still pleasant - unless you look at it as a Christmas style - in that case it’s a winner for me. Brandy barrel flavors are subdued; you can feel the spice note on the tip of your tongue. Ester and Belgian sugars come through, and the finish is quite dry.

Tap: Clean golden hue with a lasting frothy head and very good lace. The aroma is quite spicy with heavy cardamom, white pepper, and ginger like vapours along with some biscuity and pils malts, slight Belgian clear candi sugar and Belgian yeast tones, hint of vanilla and tangerine liquors, charred oak as well. The taste follows suit with sugary and sweet malts fighting off an avalanche of spices and losing. Some candied orange peel and twangy Belgian saison like twang. The finish is slightly oaky and charred with some leathery earthy tones, alcohol while apparent is not overpowering. The mouth feel is ashy and grainy dry, honestly not very refreshing, moderate warming, tannic, and slick. Overall, an interesting effort that is simply to muddled and overspiced. I do like the Belgian character when it is free to show it’s face. I am glad to try on tap and therefore avoided buying any bottles.

Overly cardamom on the nose, which masks any other scents. A sip does reveal the slight brandy and sweet funky Belgian yeast notes, but it is all muted by the damn cardamom. Perhaps some age would help, but I’m not willing to gamble.

Golden pour with a white head. Aroma of strong cardamom, light doughy malt, some belgian yeast, a hint of brandy. Flavor is mostly cardamom, vaguely belgian style beneath the spicing. Some brandy comes through in the flavor, but not that much. I’d probably prefer this beer completely barrel aged. To be fair, it’s fairly dry, which is nice. Medium bodied . . . medium carbonation. This feels like that time you tried baking and mixed up teaspoons and tablespoons.

UPDATED: NOV 22, 2010 Draft. Overwhelming cardamom aroma. Mouth drying amounts of cardamom outlast the cloying sweetness, vanilla, dough, difficult to put down for me. Not really my type of beer. I’m very curious as to what the unblended barrel aged part taste like.

Sampled at FoBAB. Poured gold. Aroma of belgian yeast, slight brandy, cardamom. Similar flavor, decent brew but nothing overpowering.

Sampled from the tap at 2010 FOBAB. Poured a clear gold with a white head that lasted throughout the beer. Aroma was full of cardamom with some with a malt profile that consisted of hay, grain and rich wheat. There was also a hint of yeast and brandy. Flavor began with strong cardamom with wheat and yeast and a hint of brandy coming out in the finish.