The Bruery Autumn Maple

Brewed by The Bruery
Style: Spice/Herb/Vegetable
Placentia, California USA

Serve in Lager glass, Shaker, Tumbler

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22 ounce bottle. The aroma started things out nicely. It has an appealing nose full of molasses, pumpkin spice, and nutmeg. There was some barnyard brett going on too, unexpected but welcoming as well. The appearance is a transparent dark orange-brown. The taste was abundant, cider-like, pumpkin, cinnamon, bitter dark cloves, malt and grains. The heavy dose of carbonation gives it a sort of acidic tone that’s a bit biting. Palate was medium bodied and too fizzy for me. Overall, I was disappointed by this one. The description on the bottle sounds amazing: yams, molasses, maple syrup and spices. Unfortunately, it gets convoluted and over carbonated in the process, and ends up difficult to drink. Good by the sip, but tough by the glass.

Bottle @ ZeeBra Extreme Beer Festival 2013. Hazy copper to brown pour, no head. Aroma of spicy cardamom, alcohol, booze and winterbeer. Flavor is thin, boozy, spicy and too Belgian. Not my thing.

Honey, fermenting fruits, can of peach. Sweet base. Light bitter, concentrated taste, but never too strong. Caramel, sweet and rich. Good stuff. (ZeeBra)

Bottle @ zeebra. Aroma has slight smoke, caramel, wood and more, promosing. Flavour is caramel, wood, liquorice, slight smoke and more. Great stuff, lazy rate.

This one poureda murky light bornw color with a small biege head. ARoma was of spices, light vegetal notes, brown sugar, toasted grains and alcohol. Flavor was fair sweet, brown sugar, booze, and cinnamon. ok but overdone.

0.75l bottle. Dark ruby body, beige head. Aroma of champagne yeast, cherry jam, caramel, cinnamon and some candi sugar perhaps. There is some huge earthyness and lots of booze in the taste along with some juniper, caramel and ginger maybe. Not bad, but the alcohol is too harsh for me.

It tasted much better as it warmed up, and the flavors came out more with a bit of dark chocolate. The mouth feel didn't seem quite right to me, though, and the overall impression is, sadly, meh.

Pours a nearly opaque, cider amber color. Not vibrant, but certainly not dull. A short caramel colored head appears, but fades just as quickly. The nose is interesting. The obligatory spicy raisin for this style, but I easily detect sweet potato and pumkin pie as well. The cinnamon is nearly overdone. The mouthfeel is pleasant, with a light syrupy consistency without being viscous. Some light carbonation toward the finish provides some balance. A lot of sweet raisin and cinnamon up front. Competing bitterness and tartness at the finish. After the tartness, it falls flat on the rear of the tongue, wihich spoils the experience a bit. There’s some warmth left in the palate following the finish. I think more maple syrup would’ve helped how this beer finishes. I wonder how much of the sugar in maple syrup is fermentable. Perhaps too much. If there is enough time between sips, I can taste sweet potato. Interesting to a degree, but not enough to make it a great beer. ADDENDUM: As the beer warms, the flavors blend much more nicely. I’d recommend enjoying this beer after it has warmed in your glass.

En realidad no sabe mucho a sirope de arce, aunque deja un leve toque. Sabe más como a pumpkin ale especiada. En cualquier caso es un cañón, dulce, con un toque de cerveza doble belga, potente, intensa en todos los aspectos

I was sort of excited about this one; it seemed to be trending well on Ratebeer. Nice amber with thin dusty head. Aroma is lightly spicy and yeasty, with hints that it might me more sour than it actually is (not very much at all). The flavor was moderately spicy and balanced, but still grew overbearing after a while. I guess I don’t like spiced beers very much. As it warmed, I did notice some yam foundation near the aftertaste, which was pleasant but too subtle to change my overall opinion of the flavor. Great concept, cool foundation, good yeast notes, molasses and spice were not my thing. Not enough maple (perhaps they should have tried caramelizing the maple to leave some of those sugars unfermented)...