Hurlimann Samichlaus

Formerly brewed at Hürlimann (Feldschlösschen)
Style: Doppelbock
Zürich, Switzerland

Serve in Dimpled mug, Stein, Stem glass

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1991 Vintage. Bottle opens with a small hiss, letting me know there is still a small amt of carbonation. Pours a very murky brown with the faintest covering of tan bubbles. Aroma is crazy good, prunes and raisins, wood, leather, chocolate, alcohol, produces like only fine malts with lots of ageing can. Taste is just as nice, tawny port like qualities, sweet, dark, ripe fruit, wood and a good dose of alcohol. Mouthfeel is medium, not as thick as a fresh sample but then this beer is mostly still. Slightly dry and warming in the finish. An experience for sure, the oldest samichlaus I’ve had the pleasure to taste and I must say that at 17-18 years it seems to be at its peak. At least I can’t image in it much better. Major thanks to George for the opportunity.

rbesg07 grand tasting, 1985 bottle. close to black with a purple tinge and unsurprising lack of head; aroma of golden syrup, sultanas and bloody nose; loads of soy sauce gives it a terriyaki taste with hints of old tinned tomato juice. somehow likeable in a clunky way

Pours a deep purple color, with aroma of plums, alcohol, and sweet rum. Taste is very much as advertised, you can taste the alcohol content from first drink. A slight rum taste but the alcohol content flavor masks everything else. Surprisingly clean aftertaste, I’m glad I got to try one, but I’m not a fan.

Là on est au niveau stratosphérique. Une bière brassée en 96, mise en bouteille en 97, et encore buvable en 2012! C’est un peu un porto, quelque chose que l’on sirote lentement. Un feu d’artifice de saveurs en bouche. Quelque chose d’énorme vraiment. Si vous avez l’occasion, goutez la!

1997 Bottle at Monks. Pours a deep purple almost black. Aromas of plum, rust, malts, candy sugar. The smell overall was a malt ball once it warmed. Very good but a little sweet for me.

1996 bottle. Poured a cloudy dark brown with a very thin head. Big smooth malty goodness. Burned chocolate caramel. Very boozy and very sweet but both elements have mellowed with age. Way too drinkable for the abv. Sense that agewise the bottles are beginning to turn, so dont wait too long.

Bottle (1982): Poured beer high to give it a chance of a head since I thought it would pour still but it still showed some life and gave off a sweet boozy scent. The head maintained - a rich dark root beer amber color but what a nose. The taste is wonderful - a distinct classic. Rich, extra thick maple syrup sweetness with a malty backbone made of steel. This beer is much better as it ages but even at eight it may be too young. One of my favorite beers of all-time.

10 mar 2012, tap at carlsbad pizza port. Nose is almost like grape koolaid, sweet meatiness, and alcohol. Med/full body and mildly fizzy. Sugary sweetness all the way through. Caramel syrup and fairly heavy alcohol sugary vanilla. Absolutely lovely! ---Rated via Beer Buddy for iPhone

UPDATED: JAN 16, 2012 12oz bottle ’05 Vintage 1/15/12 -41° in Mug-Pours a murky brown with a small tan ring for a head. Aroma of sweetness, molasses, caramel, alcohol, and soy sauce. Taste of the same with a bit more alcohol and sweetness on the back end. This full bodied brew is not bad for 17 years old. 12oz bottle ’06 Vintage 1/16/12-41° in Mug-Pours a murky brown with no head. Aroma the same as’05. Taste as well but a bit more malty thean the ’05. Same rating. 8/4/8/4/14

bottle... super old school tick here, glad to have it but well past its prime, tons of chocolate but something is just off about it... pass on this for good

Bottle from a shop in York (I forget the name). Masses of port aroma, dark fruits and the like. Smooth oak flavour along with dark fruits, spice and red wine.