Mibeersnob (50) - Howell, Michigan, USA - AUG 3, 2014
3.8 AROMA 9/10 APPEARANCE 5/5 TASTE 6/10 PALATE 5/5 OVERALL 13/20
Sweet smelling molasses and toffee. Pours a dark ruby color with good head. Good carbonation. Rather sweet tasting, somewhat over powering for me. Overall, a rather Scottish beer that is a bit too sweet.
Calisky (2007) - ALSACE, FRANCE - JUL 29, 2014
3.7 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
Couleur ambrée brune, légère mousse blanche. Bon nez malté caramel, note douce sucré, sucre d’orge. Gout de fruits noirs (raisin sec, prunes), malté caramel (un peu grillé et sucré). Bonne petite amertume en fin de bouche. Bien douce en bouche.
jonno (2345) - JAPAN - JUL 21, 2014
3.1 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
Way to estery and vegemity for me to fully appreciate, though this did come towards the end of a tasting. Along with the aforementioned flavours included dark fruits, some nuts and chocolate. Will likely need to revisit, though it will have it’s work cut out to impress, based on this outing.
POLK (2219) - Hørning, DENMARK - JUL 20, 2014
3.2 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Cola colored scotch ale with a good foam. Fine malty aroma. The flavor of caramel and malt strength of the alcohol.
Slightly bitter spicy taste, a bit too strong
Bulk_Carrier (3014) - Final Resting Place, Vermont, USA - JUL 18, 2014
4 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
This was poured into a thistle glass. The side of the bottle says "best before June 2018."
The appearance was a really dark red close to a hazed over dark brown of sorts kind of color. The head was about one finger’s worth of white foaminess that must have maintained itself for at least a good three minutes before it gently concaved into the body. The lacing was semi-thick and broadened itself all around the glass.
The smell had a strong sweet peatiness overpowering some light roasted caramel notes with a sweet nuttiness underneath. Also, there’s a nice light vanilla and dark fruits really underneath.
The taste was mainly the sweet caramel notes and a touch of the nuts come back through some woody notes (assuming the oak barrels it was aged in). The aftertaste and finish are dry and sweet leading with the caramel notes.
On the palate, this one sat right at a medium on the body with a slight sessionability to it. The carbonation was extremely subdued but that’s okay as the peat helps to maintain the stability of this beer.
Overall, this was a wonderful offering by Traquair for the style and for me.
Braastad (444) - FINLAND - JUL 8, 2014
3.6 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Dark brown, almost opaque.
Aroma has nut, caramel, malt.
Flavor is little roasted, malty.
Lele (278) - Padova, ITALY - JUN 24, 2014
4.6 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 5/5 OVERALL 18/20
Splendida birra, dal sapore pieno e ricco. Già l’aroma mostra una birra di gran classe, caratterizzata dal sapore dolce. Ai bocca si sente il marzapane, ma anche un leggerissimo acidulo e un tocco di amarognolo nel retrogusto. Personalmente, però, sempre in casa Traquair, preferisco la Jacobite ale.
Sjohnh (536) - Coventry, West Midlands, ENGLAND - JUN 20, 2014
3.5 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
Chestnut brown, little head. Aroma of strong malt and caramel, with hint of liquorice and trace of soy sauce. Similar taste, like an earthy cola with a bitter finish. Medium bodied, slightly oily with low carbonation.
Mjp12 (966) - York, North Yorkshire, ENGLAND - JUN 19, 2014
2.2 AROMA 4/10 APPEARANCE 2/5 TASTE 4/10 PALATE 3/5 OVERALL 9/20
Got the classic sweet malt aroma, and cola flavour of a scotch ale, good example of its class, but not my favourite brew style.
kambei70 (837) - - JUN 16, 2014
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 15/20
Mainly available filtered in bottles, though part of the production goes unfiltered into cask. The traditional brewing process used in the production of Traquair House Ale consists of the following; 1. Traditional infusion mashing process. The wort is then drawn off and boiled during which process the hops are added. 2. The wort is now cooled and pitched with top fermenting yeast under controlled temperature. It is then fermented in oak over a period of seven days. The beer is then transferred into cold storage tanks or barrels and matured over a period of weeks. After maturation the beer is filtered prior to packing.
---Rated via Beer Buddy for iPhone