Drake (13952) - Milwaukee, Wisconsin, USA - FEB 19, 2014
UPDATED: FEB 20, 2014 Kentucky Fried Charleston Trip Beer #12. Draft at Shenanigans, Lexington. Pours a clear dark orange color with a medium sized creamy tan head. Decent head retention. Aroma of heavy spices, nuts, toffee. The taste is toffee, caramel, popcorn (unbuttered), cherries and a mild tartness in the finish. Medium bodied. A bit odd. alexsdad06 (10482) - West Chester, Ohio, USA - AUG 11, 2013
Sample at FoBAB. Pours a hazy brown with reddish highlights and a small off white head. The aroma and flavor have mild lactic sour character, some coffee, tart cherry, additional mildly sweet malts and some wood. Not my favorite from these guys. Hammy78 (974) - Dundas, Ontario, CANADA - APR 6, 2013
Had this last night at the Blue Monk in Buffalo. Poured a dark ruby brown, tan head and lace. Smells sweet, tart and of cherries. I was expecting more cherries, but it tasted a lot like coffee, which I can only assume was from the malts. I liked that though. Sour dark cherries in there though as well. I really liked the complex nature of this brew. Miked1687 (608) - Buffalo, New York, USA - APR 5, 2013
On tap at blue monk. Pours an extemely dark red with a dark cream head. Smell is faint in the bar, can’t really tell much more rather than a bit of funk and malt. Tastes tart up front with cherries and finishes with something I.can’t quite put my finger on. Soy sauce? A little smokey. More malt. Fruit. It’s a unique sour. swoopjones (7020) - Buffalo, New York, USA - APR 4, 2013
draft at Blue Monk, dark pour, small head. roasted malts, chocolate notes. Very tart cherry that hits you right in the jaw joints. chocolate stands out. dark dried fruits, tartness. interesting somewhat effective
ApisAles (1575) - Greenbelt, Maryland, USA - FEB 19, 2013
On Tap at Max’s in Baltimore. Clear brown pour with ruby highlights. Aroma is roasted malt, coffee, brown malt, light chocolate notes. Not much fruit on the nose. Flavor is grainy, roasted, slightly chocolaty with lots of coffee. Not spectacular, and honestly probably would have been better minus the souring attempt. This feels like it could have been solid pre-sour. BeerandBlues2 (13594) - Escondido, California, USA - FEB 18, 2013
Tap at Max’s Taphouse. Pours clear brown with a small, frothy white head, short retention with light lacing. Aroma is nutty and chocolate malt with earthy hops and prune esters. Flavor is malt forward with light sour dark fruity esters, light hops and bitterness with a dry finish. Medium body and light carbonation. beernbourbon (1593) - Iowa City, Iowa, USA - FEB 16, 2013
Tap. Pour is clear brown wih a smattering of white bubbles. Aroma and flavor are light tart wood with hints of sweetness and light cinnamon. Interesting. Not very tart with lots of wood. Brigadier (3695) - Chagrin Falls, Ohio, USA - NOV 27, 2012
On tap at brewpub
TheAlum (7164) - Aurora, Illinois, USA - NOV 27, 2012
Reading the description on the board I was excited to try this beer thinking it might be in the vein of a Flemish sour. Instead it is a bland and not very sour brown ale that feels rushed. Maybe it was a bad batch (or the fact the bar has been set pretty high by previous experiences) but this one should be passed.
Flavor / Palate - The velvety red base looks like a liquid cupcake. A thin mocha head sits deftly on top. Almonds, bittersweet chocolate, and mild cherry touches hint of depth but don’t quite get there.
Flavor / Palate - The acidity I was expecting seldom materializes in the sips I took. A coffee driven malt bomb lets the cherries show up from time to time. Otherwise though this is a stronger brown ale that would have been good on its own merits. Maybe it was just trying to do too much that pushed it towards mediocrity.
Sampled at FoBAB 10 - 2012 (Chicago, IL). Pours a richer brownish deep hazed hue, darker body, frothy offwhite head laces ok. Aromas are coffee, brown malts, gentle cherries, lactic acidity. Coffee, oak. Initial is a bit tart, coffee, oak, lactic acid and yogurt in mellow qualities. Some cherry. Middle is coffee, brown malts, gentle sourness. Backend and finish is coffee toast, and gentle oak. Lots of brown malts, pretty young wild influence. Ok.