Pizza Port Cuvee de Tomme

Bottle. Hazy red brown coloured with a small off white head. Aroma of caramel, butterscotsch, cherries, marzipan and rye bread with bretty notes. Flavour of cherries, marzipan, cherry stones and alcoholc with an acidic touch. Tart and warming alcoholic finish.

Thanks to JohnC for bringing this to our bigfoot vertical tasting. Taste is smokey with understated cherry notes. Oak comes through and there is a cranberry finish. Definnitely need to try this one again.

Thanks to Zathrus13 for this one. Pours brown with a slight tan head. Aromas of wood, cherries, and toffee dominate. Taste is woody with some nice scotch like buttery qualities and a strong tart element. Finish is smooth and the mothfeel is full.

Several pours at the 3rd Annual FoBAB in Chicago (on tap!). Dark brown... almost blood red, with a medium, fizzy tan cap of head. So much going on in the aroma... funky brett, sour cherries, oak, and lots of vinous notes. Tart, sour, and prickly on the palate... each sensation distinct, and each memorable. Sour cherries and vinous flavors right from the beginning. Oak was secondary and imparted some vanilla and earthy characteristics. Brett also added some funkiness in there, and there was some caramel to hold it together. Sour, slightly sticky, and tannic finish left the mouth watering. Complexity and intrigue of this one were second to none. Enjoyed every minute of it!

Sampled at the 3rd Annual Festival of Wood & Barrel-aged Beers held at Goose Island (Wrigleyville branch), Chicago, IL. Served from a tap. Belgium quadruple aged with cherries in bourbon barrel. Brown-black hued ale having long lasting large tan head with good lacing. Pronounced sour-sweet cherry aroma. Average carbonation. Medium bodied that starts with a slightly sweet, mouth puckering flavor of sour cherry, tobacco, prune flavors and finishes with lingering sourness. No discernable hop. Sourness made this beer tough to drink, even if cherry scented and flavored.

Loved this beer! Dark copper color with red highlights. Hoppy, chocolatey aroma. Taste of hops and cherries with a slight hint of oak/wood. No hot edge for a beer with such a high alcohol content.

Dark chestnut body under a fleeting copper head. Tart cherry, spice, balsamic vinegar greet the nose, joined by notes of caramel. A hint of the barrel wood also present. Like a sparkling wine in texture to some extent. The flavor had a sourness that didn’t appeal to me.

Festival of Barrel-Aged Beer at Goose Island, Wrigleyville. My second beer of the day, and one of my most memorable. On the nose, dried cherry and caramel. On the palate, I’m met with the wonders of Brett funkiness, with more dried fruits (raisin, cranberry), and more toffee. The oak imparts the vanilla and the nutmeg, which altogether blends for a phenomenal Belgian. I’d drink this over the Abbaye des Rocs series any day.