On draft at the Wayne location...Appears a glowing light gold with a small white cap and a foamy collar that leaves spotty streaks of fizzy lace. Tiny bubbles slowly rise to the top. Smell is of cardamom, anise, with a pils base along with the Belgian yeast strain that John Rehm has been utilizing at the Harvard brew house. Taste is of the same aromas with a sweetly balanced, spicey mix of cardamom & sweet malt. It’s yeasty yet clean. Mouthfeel is crisp, dry, spiced w/ cardamom, & mild creamy vanilla notes crackling along the sides of the tongue.

Poured a copper color with a small white head that left nice lacing on the glass. Aroma of strong anise, butterscotch, cardamom and caramel malts. Taste of roasted malts, more anise, some toffee, brown sugar, grains, and a yeasty finish. Overly spiced.