 harrisoni (5129), Ashford, Kent, England
May 20, 2006 Cask handpull at Simple Simons, Canterbury. Amber with lasting beige head. Yeasty, malty, fruity best bitter. Not sure all the parts go together well. All fighting with each other. Fine, but not as good as the Rochester Bitter.
pivo (2486), Germany
Feb 23, 2004 Dark tan color and low tight head from the cask. Light toasted malt with some sugary sweetness. Reserved hopping and tinge of bitterness at the very end. Thinish and rather uniteresting.
Yogi_Beera (2404), Hamburg, Germany
Feb 19, 2004 Cask Conditioned, at the Wenlock Arms, London.
Red mahagony color. Little foamy head. Light bitter taste with sweet intervalls. Nice but nothing special.
Spiesy (2331), Global Citizen, Greater London, England
Feb 19, 2004 Cask Conditioned, at the Wenlock Arms, London.
Good solid beer this, the very first at the Lock last Friday. Lovely amber coloured body with as white head. Hoppy with moderate bitterness, the malts play a secondary role in what is best described as a full classic bitter. Initially there was some confusion, SilkT et al, thought that this beer was Harvey’s – Kiss Ale but my notes didn’t say that. Committed as I am to rating quality, I returned to the Wenlock on the Saturday to double check with Dave. Flagship (Nelson Brewery) is what it was. Just to make doubly sure of everything I fronted up on the Sunday as well…..to find the absolute gem, Adnams Oyster Stout, just out of retirement. Wow!!
SilkTork (3881), Rochester, Kent, England
Apr 4, 2003 Updated: Feb 13, 2005April, 2003: Three Daws, Gravesend. Sweet malt dominates - a mollases taste which coats the roof of your mouth. Hops are in the background. [2.4]
March, 2004: The Rising Sun, Kemsing. Badged as Hardy’s Kiss. Amber bitter. Fresh on, but a bit cloudy. Fruity notes with just enough bittering hops to provide a neutral palate. A restrained and undeveloped beer that somehow manages to produce some oaky character, plus some brown sugar and watery caramel flavours. Undeveloped malt aroma. Nelson’s yeast seems a slow acting yeast which does not fully attenuate resulting in an interesting oaked malt quality which sadly does not quite suit my palate. [2.1
Feb, 2005: Three Daws, Gravesend. Light orange flavours. Drier and more gulpable than on previous samples. Enjoyable. [2.7]
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