Three Floyds Dogfish Head Popskull

Brewed by Three Floyds Brewing Company
Style: American Strong Ale
Munster, Indiana USA

[Bottle] shared by OSLO. Pours a burnt caramel with a smallish tan head. Rich and dark, lots of wood, vanilla like an air freshener, lots of raisins and other sweetness as well. Flavor is thinner than the aroma, a touch of bitterness, raisin and caramel, little carbonation, and slightly metallic.

Bomber. Pours a medium to deep amber with a nice medium lasting beige head- some lace. Aroma is chocolate malts, nutty with earth tones, leather and a nice typical hoppy punch- some tropical and citrus hops. Flavor is chocolate and sweetness to the point where it is almost syrupy sweet tootsie rolls mixed with some dank and tropical hops mod citrus and grass- nice smooth finish - didn’t seem 10%.

Bottle. Pours a brownish amber color with a small off-white head. Has a roasted malty caramel and hoppy aroma with some weak hints of chocolate. Smooth slightly roasted malty caramel and molasses flavor with some dry woody hints and some hints of hops. Has a dry malty caramel finish with some bitterness in the aftertaste.

Weak roasted malt aroma, hints of charcoal. Dark brown, thin tan head. Medium body, pleasant mouthfeel with just the right amount of carbonation. Currants and figs, sweet and sour, with a dry finish. Pretty nice and good when quaffed.

Very interesting brew, it has the burst of flavor you see in arrogant bastard mixed with a mellow sweetness that sets itself apart from any other beer I have had. The first drink explodes with flavors all over the place including wood, grape, and citrus. The intricate flavor dissipates after the initial shock wears off.

Bottle. Pour is almost-clear deep brown with a medium beige head. Aroma is caramel malt, light spice, light marshmallow, and light leather. Flavor is also caramel malt with light spice. Body is a little lighter than expected however it does drink pretty smoothly for 10%. Solid but not out of the ordinary.

Bottle. Dark pour with a tan head. Dark malt characteristics: chocolate, nuts, caramel, toffee and some dark fruit flavors, plum and dark grape. Warming is moderate but not bad for 10%.

22 oz bottle picked up at the DLD Release (Munster, IN). Finally popping a bottle. Pours a very dark blackish brown, near opaque, a creamy tan head sits atop, moderate size, dies to a small layer, laces well. Aromas are some sweet sticky caramel and toffee malts, coupled with vanilla, cocoa, raisin, and the Palo Santo wood comes into focus as it warms, providing a deep chocolate, vanilla, and wet wood feel. Smells fairly sweet. Initial is thicker side of medium, pushing some good roastiness, caramel and toffee, raisin, cocoa, and coffee, as the sweetness is more subdued than anticipated. The wood dies out, or at least falls into the background more, giving subtle vanilla and dark fruit notes underneath that stick to the palate. Roast grows, very light bitterness in the finish, the roast is the dominant in the finish, coffee and cocoa, with roasty malts, some brown sugar. The sweetness dies out considerably. Still, a bit bland and one dimensional for my liking, however the alcohol is hidden extremely well.