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RATINGS: 50   WEIGHTED AVG: 3.45   SEASONAL: Winter   EST. CALORIES: 216   ABV: 7.2%
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COMMERCIAL DESCRIPTION
Looks and smells like toast, bitter, thick. Malt in aroma stronger than hops in flavor. Available around New Years.


3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
bb (6861) - Alamo, California, USA - JAN 17, 2007
Draft. 2005 (aged a year or more). Rich amber beer with a big light beige head. Bready malt aroma with some toastiness. Rich caramel malt flavor with light roasty backing. Lingering creamy caramel malt flavor. Rich, slightly creamy mouthfeel.

3.9
   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
irishsnake (355) - Oakland, California, USA - JAN 15, 2007
(from notes) (on tap at Cato’s) pint is a gorgeous brown-tinted ruby-red, with a thin collar that leaves great lace. nose is, as the name states, dominantly toasty, with some light chocolate notes and a bit of floral hop character on the sides. flavor is toasty/roasty almost to the point of being a brown porter. good drinking beer, that perhaps becomes a hair one dimensional by the finish (not that you can really fault it - it is called Toast, y’know).

3.6
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
HopheadHans (804) - Bay Area, California, USA - OCT 17, 2006
Tap. Fairly dark color , not much of a head. Not as much burnt flavor as the name would imply. More dominated by malts, molasses and caramel. Aromas hint of some roasted malts but not much so. Quite a nice beer, good body.

3.1
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 12/20
GG (2326) - NorCal, California, USA - FEB 7, 2006
Had on tap at Pete’s. Pour is an amber/brown body. Aroma is of toasted malt, some caramel and a bit nutty. Mouthfeel was average. Flavors were somewhat muted but still enjoyable, whith notes of roasted malt ever present. Tasty beer.

3.5
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
auto (163) - California, USA - DEC 31, 2005
smells like a dead fish somewhat. not my favourite type of beer. chocolate coffee flavour. didnt seem like it was a malt liquor when i drank it. maybe i just dont know what a malt liquor is exactly or something fuk it

2.7
   AROMA 6/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 10/20
aspidites (1272) - manteca, California, USA - MAR 11, 2005
unbalanced body reminiscent of corn syrup burned nuts and molasses. some alcohol astringency and odd hop notes in the middle. Very odd slight pvc finish.

3.5
   AROMA 8/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 15/20
y0cola (361) - fremont, California, USA - JAN 15, 2005
the beer was nice and hoppy at first it seemed. i was unaware at first that it was a malt liquor , so i allowed it to warm.. BAD MISTAKE. BAD AS HELL. gross aftertaste when it warms. a slight bit of caramel though.

3.4
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
dahatherley (35) - Los Angeles, California, USA - MAR 2, 2004
On tap @ Cato's. Foamy off white head floats on top of a clear amber-brown body. Burnt nutty malt flavor with sufficient bitterness. Another good beer from Moonlight.

3.2
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
mwsf (360) - San Francisco, California, USA - JAN 20, 2003
Dark reddish-brown color. Quite clear. Nice head. Very fruity aroma with some hops and malt. Toasted malt flavor. Slightly sweet. A bit thinner than I would prefer. Slight creaminess in front that drops out in the middle. Reminds me more of an English winter warmer than malt liquor. Tastes quite English, with possibly a touch of cascade hops buried in there somewhere.

2.8
   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
joet (2222) - Santa Rosa, California, USA - JAN 13, 2003
Cask. Toasty and very tangy hop notes. The malt returns with some earthiness and a bit of oxidized drag. The mouth feels neat in the light creaminess and searches aimlessly for hints of strength. Here comes the tang again as things wrap up. Maybe more CO2 would help the balance by nrightening up the base and reducing oxidation.


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