 pint_size (1004), Austin, Texas, USA
May 4, 2008
4-23-08 tap
Dark brown pour with some head and lacing. Smell is roasted sweet generic malt. Flavor is actually decent malt - or at least it has some flavor which I havent picked up on much with the others. Palate is thin but not out of character here.
lb4lb (1452), Austin, Texas, USA
Apr 28, 2008 Pours dark brown to black with a light tan head. Smell is really nice and roasty with light coffee and chocolately notes. Taste is roasty and coffee like maltiness but thin, like most of the regular offerings. Light bitter roasty cocoa powder finish. Still a good brown, all around.
ToadMan (552), Alexandria, Virginia, USA
Mar 18, 2008 On cask. Dark brown pour with creamy tan head. Smooth malty aroma, creamy velvet texture with tones of roasted chocolate. Very smooth and drinkable, creamy lightly hopped chocolaty finish. Quite good but not too complex and could have more flavor. If it weren’t on cask I think it would lose at least half a point, but the silky texture really complements this well
Drnk_McDermott (1563), Downers Grove, Illinois, USA
Oct 10, 2007 Draft sampler, Chicago. Again, this is NOT a "standard" recipe. The Chicago version uses wheat and oats in the malts, and specifies Williamette and Chinkook hops. That said, Pete Crowley’s version is a deep, porterish brown, with a brown skin of foam. Smooth nitro type texture brings out nutty, slightly over-toasted malts.
BallyLoser (126), Bellevue, Washington, USA
Sep 29, 2007 Overall good. A little malty. slight heavier, but expected for a brown. Good aroma and colour.
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