DenverLogan (770) - MileHi, Colorado, USA - JUN 21, 2013
4.5 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 5/5 OVERALL 19/20
From the big barrel at the 2013 anniversary fest.
Pours black with big brown head.
Aroma of dark roasted malts, dark chocolate, tobacco, bourbon.
Mild carbonation and moderate mouthfeel.
Flavors of chocolate malt balls, dark chocolate, malt liquor, light cream liquor. Overall very smooth with rich malt flavors and hardly the alcohol or rough edges I’ve experienced with the bottles of their barrel aged yeti. Very tasty and rich. Went back twice for more.
brystmar (1189) - Dallas, Texas, USA - JUN 12, 2013
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 4/5 OVERALL 14/20
No year listed, apparently a few years old. Bourbon galore, plenty of roast, hearty alcoholic burn. Good, but doesn't grab me.
mikedR (1075) - Gilbert, Arizona, USA - MAY 11, 2013
4.3 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
Very nice. Super smooth stout. Barrel aged, but overly bourbony. Recommended!
---Rated via Beer Buddy for iPhone
Hair6a11 (1315) - Illinois, USA - MAR 26, 2013
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
2011 Bottle; Pour is murky brown with a fine bubbled modest khaki head in this glass ; stick lacing present here - the nose is vinous, oak barrel treatment, earth and vanilla; the flavor profile is heavy on the dark fruits, vinousness- moving into the caramel, bittering chocolate, vanilla, whisky - with some souring character ultimately dominating here - someone mentioned infected bottles - and I wouldnt doubt that this bottle is in that category. Oh well.
jake65 (2588) - Williston, North Dakota, USA - MAR 20, 2013
3.7 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Bottle - 2011 vintage: Deep brown pour with a thick brown head. Nose is rich; mostly vanilla and oak, a little bit of chocolate and espresso. Flavor profile is similar, but the barrel aging becomes more prevalent along with roast. Good, but loses a lot of the cocoa and espresso notes that I have come to crave from the Yeti. Phew, not one of the infected bottles that I’d been hearing about.
PhillyCraft (3091) - Philadelphia, Pennsylvania, USA - MAR 16, 2013
3.9 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
Bomber bottle. Pours midnight black with very large tan head and a super oily mouthfeel. Carbonation was light to medium. Nose is chocolate roast, nuts, oak, and strong whiskey. Taste is rich fruit, choc, barrel, and coffee bean. Finish is long lasting and roasted the hell out. Rich and flavorful RIS.
hardypc (39) - - FEB 19, 2013
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
Get ready for the yeti as this beer packs a punch and takes no prisoners. Well blended with the berrel aging and at 12..5% abv there is no wondering why people watch out for the yeti.
b3shine (5139) - Cincinnati, Ohio, USA - JAN 24, 2013
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
Bomber to snifter. Looks good; black with thin mocha lacing. Smells good too; rich chocolate, malt, and whiskey. Tastes like it smells with a good mouthfeel. Really good beer!
Camons (5610) - Hasselager, DENMARK - JAN 22, 2013
4.4 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
Bottle @ Johns. 2011 vintage, bottle 1024, courtesy of Adnielsen, thanks alot man!. Pours jet black with creamy dark brown head. Aroma of roasted malt, coffee, dark chocolate, oak, some redwine / sour cherry like tartness, whisky. Flavor is roasted malt, chocolate, coffee, licorice, redwine, oak, whisky. Medium to full body, soft carbonation, hiddes alcohol very well. Very nice beer. 220113
Rasmus40 (10578) - Beder, Aarhus, DENMARK - JAN 22, 2013
4.2 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
Bottle @ Aarhus tasting. Black with a lasting dark brown head. Aroma is sweet, roasted malt, chocolate, wood and notes of red wine - probably from the wood. Flavor is very sweet, very bitter and light acidic. Dry and rather bitter finish with warming alcohol and a small acidity. Oily and smooth. The acidity seems to come more from the barrel than from an infection. 220113