Prescott Liquid Amber

Brewed by Prescott Brewing Company
Style: Amber Ale
Prescott, Arizona USA

Serve in English pint, Shaker

Can provided by Daknole and served in no-nik pint glass: Pours an golden amber hue with a fizzy head and almost no lace. The aroma has notes of pale grains, hint of crystal malt, some herbal and spicy hops, and a hint of wildflowers. The taste is rather mundane with grainy malts, corn, and a strange watermelon sourness. There is a light hop spice and grassy tone about the finish but that is overwhelmed by the acidity present. At least it is not a cloy sweet beer. The mouth feel is sprite and refreshing enough but also is short and metallic. Where is the Cascade hops? An utterly forgettable brew.

Sampled at an ESBLS tasting. Am amber colored brew that is hazy. A malty beer that has more malt on top of that. Some molasses. Everything here is pretty much nondescript. Not exciting at all and it could be a mass market beer.

*110216-Prescott Liquid Amber-12oz can-thanks dak via jtclockwork-pours a dissipating off white head and hazy amber color. Aroma is light/medium malt-caramel/bready/cinnamon, light fruit-peach. Taste is light malt-caramel/bready/cinnamon, light fruit-peach. 3.2 *110226-on tap-pours an off white ring for a head and amber color. Aroma is soft sweet light/medium malt-caramel. Taste is sweet light/medium malt-caramel, some spice hops. 3.2

12oz can. Rating #27. Amber pour with a thin white head. Light malty aroma, a bit of caramel as well, very subtle though, not offensive. Spicy hop flavor, slightly woody and a bit of toast, it’s dancing in my mouth, good stuff. (1597)

Twelve ounce can. Pours a traditional amber, with a tan head. Aroma is sweetish. Taste is very much a sweet, mass market type carmel malt flavor. Smooth and drinkable. Not very complex, but not too bad.

[Can] Pours a dark amber color with a quickly receding white head. Caramel malts, bread and some brown sugar in the aroma. Toasted bread, caramel, toffee and grassy hops in the taste. Dry, grainy finish. Better than expected body and lively carbonation levels. This was a pretty decent amber.

Can thanks to Daknole. Shared with Jcwattsrugger. Pours clear brown. Nose of malt, caramel, cinnamon toast, peach and vanilla. Taste of bready malt, light fruit, clove and caramel.

Poured into my snifter, it shone a dark honey-amber color with golden-copper highlights peeking through the slightly murky/cloudy liquid. The off-white head gradually built to an inch thick at the rate I poured the beer, and just as gradually dissipated to a thin ring. There was quite a bit of initial carbonation sticking in rings around the glass under the liquid, but as the beer sat, it quickly disappeared. There was little head retention and little to no lacing left behind. --- Sticking my nose in the glass, I immediately came away with something woody, but nothing I could put my finger on. The overall smell of the Liquid Amber was quite subtle and it took me a few good sniffs to pick out everything confidently, but as the beer warmed, the different aromas became prominent enough to attend to. There were some burnt caramel and honey notes smothering a lightly sweet malt at the forefront, closely followed by caramelized brown sugar mixed into a thick molasses. Hiding way in the back, something reminiscent of a wet, earthy bran brought up the rear and dismissed anything that might have resembled hops. Only after a bit of research did I find out that this beer is supposedly brewed with Tettnang hops, which are an original noble aroma hop from the Tettnang region of Germany that provide a light spicy, woody nose and soft bitterness to the flavor that is normally ideal for lagers and wheat beers. --- My first taste of this brew was utter shock at the thin and watery texture. Before I could knock it down for mouthfeel, I realized my mouth felt like it had been coated in a slick, wet film that lasted for a good while after each swallow - keeping the beer very smooth with very little dryness. The taste was just as subtle as the smell, even with the liquid backing it up, and I had to take two or three swigs before I really tasted anything. I found that letting it warm a little enhanced the flavors and mouthfeel as well as the smells, and it turned out to be much more enjoyable when it wasn’t fresh from the fridge. At the beginning of each sip, I enjoyed a quick tingly zest right at the back of the roof of my mouth for a short second before my tongue was flooded with the slightly oily, wet wave of caramel and honey. I’m not sure what kinds of malts were used in this brew, but I found light hints of sweet bran and maybe a touch of rye leaking through the early caramel.