pondoshuffles (141), Fitzroy Harbour, Ontario, Canada Mar 4, 2004 Not one of Phil Goachers better efforts. Alcohol very up-front and noticeable, sweet malt and boozy feel about it. Unbalanced.
fiulijn (6120), Como; Lausanne (CH); Malmö (SWE), Italy Jan 7, 2009 <i>Gravity dispense at Pig’s Ear Festival 2008, London</i><br />Very dark brown color. This bold caramel brew is not bad, but unfortunately has a light vegetables aroma and flavor too. Doppelganger (1260), Oxford, Oxfordshire, England Feb 19, 2007 Gravity, Dover BF. Dark russet brown, light tan layer of coarse head. Berries and cinnamon aroma. Chewy cinnamon malt, soft. I’d like to try this again sometime, at the beginning of a session instead of at the end. PhilL (100), Bedfordshire, England Oct 4, 2006 Grav & Hand Pull At My goddaughter, Tabitha’s Christening @ The Coastguard, Kent. My Choice for the party, as well as a couple of others. Outstanding, sour, wood notes, great condition, balanced, multiple flavours, a beer that I’d love to introduce the Yanks and Danes to! MesandSim (4723), Highgate, Greater London, England May 12, 2006 A Mes rate:
Ramsgate beer fest.
Very malty and yeasty aroma with an unpleasant hint of mens toilets. Muddy brown colour with a mushroom head that lasts pretty well (it’s actually much better than my description sounds). Tangy and sweet, lots of hops and malt. Not particularly balanced. Lots of liquorice in the finish. Enjoyed it overall. harrisoni (5605), Ashford, Kent, England Jul 8, 2005 Updated: Jan 8, 2007Cask at Dering Arms, Pluckley Kent
Dark ruby colour with nose of sweet malt, but there is certainly an astringency and hoppiness there in the aftertaste. Good for warming you up in the middle of winter 3.4/5.0
Re-rate. 08/01/07
Very deep brown with touch of russet and lasting beige head. Roasted nuts, coffee, strong dry malt and touch of syrup on the aroma. Some hop too. Gorgeous in mouth, exquisitely full, light choc malts and roasted nuts. Toasty more than dark roast. Some juicy dark fruits. Finish is dry, full and juicy with dry toast coming through most. The longer it oxygenates, the sourer the fruit becomes. Damson, sour dark plum, sour dark cherry, sour blackberry. All wonderful. Give it another couple of hours in the cask and it will be even more wonderful.
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