Tilburgs Dutch Brown Ale

Deep melanoidin malt body with dense, but thin creamy head. Packs considerable malt aroma for a 5% brew. I’m surmising lots of melanoiding malt were used for this brew or a traditional decoction mashing process. Malty aroma also has caramel and dark, dried fruits imbuing a tantalizing complexity. Moderately syrupy mouthfeel. Bursts of malt, dark caramel, raisin all reach the recesses of the palate. Perhaps a hint of cough syrup, but this does not detract. Strong toasty component as well as of pecans. It’s hard to pin down all the features of this beer--there seems to be a lot going on. Sweet and spiced finish.

Pours light brown with a large tanned head. Aroma is malty caramel, light fruity and some raisin. Flavour is sweet caramel, fruity, raisin and plum. Some complexity present.

Fort Worth Saucer. Stale fruit aroma, unusually fruity taste for a brown ale, good finish.

11.2 oz bottle (Courtesy of RSRIZZO at his tasting 8/9/09)-Pours a dark brown with a small off white head. Aroma of yeast and caramel. Taste of the same with more sweetness. This was a not bad medium bodied brew.

Draught @ beerbistro: Came copper, nice white head. Aroma is sweet and spicy at the same time, and not what I expected. Flavour is extremely sweet with caramel, hints of roasted malts, and lots of great spicing. Not at all what I expected from a brown ale but it’s quite nice, actually.

Poured reddish amber brown, caramel, malty, brown sugar, nutty, little dark fruits.

On yap at monksDark brown hue. Sweet sugar aroma. Sl watery palate. Very pleasant.

It has a great pour. Light brown with an off white light foam head. Has much more aroma then I expected. Nuts and dried fruits. Very enjoyable.