 f351c4v (404), Mechanicsburg, Pennsylvania, USA
| 3.7 | Aroma | Appearance | Flavor | Palate | Overall | | 9/10 | 3/5 | 8/10 | 3/5 | 14/20 |
May 16, 2008 Pours a clear, brownish amber color with an off-white head. Awesome aroma, bananas, cloves, yeasts... it’s all there. Malty body, yeasty, bread, maybe a hint of dark fruit. Not a bad attempt at a dubbel.
blackmurder (164), sadf, Hawaii, USA
| 3.6 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 3/5 | 6/10 | 3/5 | 16/20 |
May 11, 2008 A pretty good beer. Had this one out of the bottle so can’t comment on apperance much. It tasted pretty smooth though, a good drinking brown beer. Would have been better colder.
brianprentiss (473), Portland, Oregon, USA
| 3.6 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 5/5 | 7/10 | 3/5 | 14/20 |
May 7, 2008 i like this beer, it’s tasty. fruity with a bubbly mouthfeel, taste of bananas and raisins. from bottle at Denver airport.
alraicercsu (166), Ft.Collins, Colorado, USA
| 4.2 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 4/5 | 8/10 | 4/5 | 18/20 |
May 3, 2008 Tap on the brewery. Dark copper/brown with a very light head. Aroma is yeast and clove and banana. Tastes the same as the smell. Middle of the road dubble.
nearbeer (1834), Knoxville, Tennessee, USA
| 3.4 | Aroma | Appearance | Flavor | Palate | Overall | | 7/10 | 3/5 | 7/10 | 3/5 | 14/20 |
May 2, 2008 12 oz, at the Denver airport NB brewpub. Darkish copper-brown and clear, with a sorta lasting head. Aroma is dryish yeast, estery bubblegum and slight banana. Flavor is the same, with some slight nutty roast. Near-medium body is neither smooth nor astringent, and is suitably dry on the finish. OK dubbel, but a bit disappointing.
mmather (113), Colorado, USA
| 3.8 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 3/5 | 8/10 | 4/5 | 15/20 |
Apr 16, 2008 from bottle and tap from the brewery also aged in my cellar. Pours a beautiful caramel color with a thick long lasting head. Wonderful blend of alcohol, caramel, malty sweetness and the yeasty esters. Works very well in the cellar and improves until about 6 months old. Gradual degradation usually starts after about 9 months, but is still really good until about a year old. the 6 Month old versions are the best IMO
garretjax (103), Colorado, USA
| 3 | Aroma | Appearance | Flavor | Palate | Overall | | 5/10 | 4/5 | 5/10 | 3/5 | 13/20 |
Apr 16, 2008 A clear chestnut brown color with a coarse thin white head. Sweet malt scent of maple syrup and roasted malts and yeast. Medium to full bodied and somewhat high carbonation. Flavor of roasted malts, maybe a tinge of banana, and dark fruits. A unbalanced finish thats kind of vapid.
robforbes (1085), Bremerton, Washington, USA
| 3.7 | Aroma | Appearance | Flavor | Palate | Overall | | 8/10 | 4/5 | 7/10 | 3/5 | 15/20 |
Apr 12, 2008 pour is brown with a red tint, large off-white head, good lacing.
smell is slightly sour, some caramel, grape and prune, a little spice in the back.
taste is thick, dark fruit (prune, raisin, etc...), some spice, some caramel, nice mouth-feel and aftertaste.
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