 Kinz (2179), Glen Allen, Virginia, USA
May 26, 2004 Dark but translucent brown, almost no head. Aroma is quite sugary, almost reminiscent of maple syrup. Light bodied yet sweet, a bit of a fudge chocolate flavor in the back. Not bad, but not particularl distinctive either. Having said that, it is well worth trying just to have a bit of history in a glass. I remember reading about this one before it was ever released and looking forward to giving it a try.
mikeben (344), Naperville, Illinois, USA
May 18, 2004 Ok not as sweet as most of theese but nice and smooth. Chocolate is present though.I doubt this yeast is nearly 200
years old. Good brew though
Syd (888), Waconia, Minnesota, USA
May 7, 2004 Bottle pours dark amber, but with enough light to show a red body with a real small head and some lace. The aroma is roasted and somewhat sour. The flavor is less sweet than most Porters, a touch sour, slightly roasted, and very mild. The palate is smooth and slightly carbonated. Overall, this is different than most Porters, less sweet, sourer, and a pleasant change. I’ll admit I am drawn to the history of the yeast strain.
Fulkrum78 (165), Knoxville, Tennessee, USA
May 2, 2004 Average porter. Granted, I was rather intoxicated when I tried it, but I wasn’t that impressed. Nice color, average flavor.
jeffc666 (1887), Fairfax, Virginia, USA
Apr 24, 2004 Brown body with black edges, minimal tan head. Odd burnt malt aroma, smells like a fireplace. The flavor is a nutty malt with more of the fireplace essence detected in the aroma. Body is tad thin. Overall decent but not my favorite.
JPDIPSO (4865), Wauwatosa, Wisconsin, USA
Apr 15, 2004 Dark brown to chestnut color with a moderate tan head that settles to a thin lid and cobweb lacing. Mild coffee, rasted malt and dark rye bread aromas. Thin and a touch spritzy in feel. Start with a simple sweetness then builds. Light peat and mild raosted malt flavors. Lightly burnt caramel in the back. Very drinkable.
Wiseblood (658), Clarksville, Tennessee, USA
Apr 12, 2004 Deep ruby brown with a quickly dissapating head. Sweet aromas of fruits, chocolate and caramel malts and roasted grains. Starts out with sweet malts and a coffee background. Some smokiness and chocolate flavors are also present. Finishes slighty sour, no carbonation. Rich and roasty, a great representation of this style and certainly worth searching out again.
erway (1002), Albuquerque, New Mexico, USA
Apr 5, 2004 Pours a deep ruby brown. Smell of sweet caramel and light hops. Very dextrinous body. I think they might use brown base malt in this as I don't taste much of any roastiness.
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