PorterPounder (5195) - Tallahassee, Florida, USA - JAN 8, 2013
3.4 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 4/5 OVERALL 14/20
Tallahassee, Fl - on tap at Proof. Medium copper pour, pillowy white head. Light spruce notes in the aroma, a hint of crystal malt. Flavor has some muted citrus, soft bitterness, and some malty cereal like notes. Mouthfeel is pleasantly thick. Decent.
LKay (104) - Maryland, USA - NOV 3, 2013
4 AROMA 10/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
Great aroma, dark color and intense taste. A heavier version of an IPA, creating more of a liquor accent.
JBVatkeens (47) - Florida, USA - JAN 7, 2013
3.7 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Had this on tap. Decent head and good lacing. Has a little burn in the aftertaste but otherwise has a nice piney taste.
drowland (5958) - Valdosta, Georgia, USA - JAN 7, 2013
3.8 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
1/7/13. On tap at Proof. Nice amber pour with a nice khaki head. Dank, resinous hop aroma with pine, citrus, fruitiness, and some sweet caramel to back it. Rich hop character, plenty bitter, with lots of dankness, pine, citrus, resin, and lingering green hoppiness. Solid malt backing. Tasty!
DialSquare (2308) - Tallahassee, Florida, USA - JAN 4, 2013
3.7 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Iím assuming the one on tap right now is 4.0... Iíve had all of the others and it seems to be improving with each. This one is bigger, but still drinkable. Resiny citrus, pine and floral. Donít have much else, other than that itís getting better and Iím sure Iíll have more soon.
jbruner (1982) - Athens, Georgia, USA - DEC 18, 2012
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
Pours a slightly hazy golden orange on tap with frothy white head and great lacing on the way down. Aroma is all the hops, citra coming through a lot to lend a tropical citrus nose. The flavors follows, lots of hops, with a clean bitter finish that lasts for quite a while. Great stuff. I believe this is the recipe that they are going to call the standard from here on out.