detroiter (958) - Euphoria, Minnesota, USA - FEB 11, 2007
4 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Erik pours a clear copper red with better than an inch of cream colored foam. Very nice spidery lacing throughout the glass. Mild malty aroma with a bit of citrus fruit or hop.
Smooth and tasty malt - with some toasted biscuit and a little caramel followed by a brief herbal hop bite right at the end. Some hop bitterness lingers for a half a minute or so in the aftertaste. I don’t find the citrus fruit or citrus hop character that the aroma suggested anywhere else in the beer. Plentiful carbonation and nearly-medium body give this beer a nice mouthfeel and finish.
BeerandBlues2 (11837) - Escondido, California, USA - DEC 23, 2006
3.1 AROMA 6/10 APPEARANCE 2/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Draught at Minneapolis-St. Paul Airport. Pours clear copper with spare frothy white head, mostly diminishing, fair lacing. Aroma is average malt (nutty, toast, meal), light hops (grass), average yeast (dough) with notes of chocolate. Average duration, moderate sweetness, acidity and bitterness; roasted nutty malt and chocolate flavor. Medium bodied, slick texture, soft carbonation and a metallic finish.
StewardofGondor (1934) - Washington Heights - Milwaukee, Wisconsin, USA - AUG 3, 2006
3 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
Though the "Erik the Red" title is the same as many Rock Bottom renditions, this one’s a Vienna and a Lager, so it should be filed apart from the Erik the Red Ale listing. Nevertheless...
Transparent amber orange with a pond-like sheaf of fog misting over the top. Honey, biscuits and copper impart a cleanly lager edge while mildly roasted almonds and extra light cocoa powder superfluously present the rear. Flavor profile hits a line of searing acidity but doesn’t totally keel over the beer’s natural progression. Diluted brown sugar, bad botched molasses sugar cookies and copper controlled nut packages steer the viking’s course. Brown bread underbelly is injected with a dark ginger and beet sugar skew. Fresh, but overly compensated with caravienne. Steel reserves and aluminum numb the otherwise sweet and borderline syrupy brown sugar caramelized glaze.