olsvammel (7220) - Örebro, SWEDEN - OCT 26, 2014
Bottle at SMÖF 2014. Fruity smell, hoppy with citrus. Very high carbonation and very harsh and hard to drink. swoopjones (7020) - Buffalo, New York, USA - APR 13, 2013
bottle, caramel orange pour. toffee, caramel colored pour. caramel malt heavy aroma, peanut shells, orange notes. big caramel malt flavor, malt dominated. medium bitterness,. OK Borresteijn (6969) - Zaandam, NETHERLANDS - MAY 23, 2015
35cl Can from Sterk. Hazy amber colour, off-white head. Aroma of toast, rye, grass, malts, light pine, citrus, fruits. Flavour is light roasted malts, toast, rye, grass, pine, light spicy, citrus, bitter finish. Light bodied. OK stuff. AmEricanbrew (6878) - Same Trailer, Different Park, Louisiana, USA - JAN 11, 2012
Bottle, 11.22.2011 date stamp. Clear amber color with ivory foam. Nice floral, fruity hop, pale malt aromas. medium bodied with soft co2. Lightly sweet honey biscuit flavors with floral hoppage, nice bitter drying finish--PacNW pale classic 5000 (6862) - Hardened Liver, Washington, USA - MAR 30, 2007
Bottle: Caramel in color, hazy, moderate fizzy off-white head, drops quickly, patchy lacing.   Sour musty nose, slight unripened
pale fruit skin.   Seems more of a Gueuze than an American Pale Ale.   Tart on the tongue, mild sweetness, a little malty, without
much of a hop bite.   Or at least its very subtle.   Feels a bit fizzy.   Average body and mouthfeel.   Tangy tart finish.
This is not an American Pale at all.   Regardless, its okay, but certainly not to style.   Thanks Bill!
ClarkVV (6642) - Boston, Massachusetts, USA - JAN 11, 2007
Draught pint at Redbones on 12/3/2006mike_77 (6600) - Breda, NETHERLANDS - OCT 24, 2014
Hazy, yet not nearly as much as some of Alameda’s other offerings. I’d say about medium to medium-high clarity overall. Muted peachskin colored body with copper and light nectarines hues throughout. Sandy colored head is one and a half fingers high, frothy and recedes slowly to cover, providing plentiful lacing.
Dusty, almost metallic hop notes perk up at first, followed by some bready, medium-sweet crystal malt notes. But if it starts poorly, it picks up steam. Hops evolve in to a more fruity, if still somewhat muted bouquet of aromas, while a bit of perfume and dry pale malts show a healthy attenuation. Apparent bitterness, but not completely outdoing the aromatics. Breathing allows the breadiness to soften in to a more round caramel sweetness.
Light citrus in the flavor is joined by a brush of bitterness against the palate, but quickly fades in to a fully fruity and caramelly-sweet array of flavors. Strong, but not overly loose carbonation helps break apart the more rich malt notes, leaving lighter honeyish notes in its wake. Orange fruits (peaches mainly) and more citrus finish it off, but the malt sticks through to the end as well, especially in texture. Medium body no alcohol noted. Lightly slippery at times, from the yeast in suspension, but being as there isnt as much of it as usual, there’s also some softness from the malt that is felt. The best conditioned of Alameda’s beers I’ve had and my favorite so far.....
Hazy brown with massive unstable head. Strong yeasty aroma. Flavour also yeasty and it’s overcarbonated. Maybe some defects in this one. A fair amount of malts in the background. Also some plastic. Not good. RobertDale (6388) - Lansing, Kansas, USA - SEP 21, 2010
Sample at GABF. Cloudy amber with biege head. Aroma of malt, toffee and caramel. Tastes of sweet fruit balanced with hops. Very nice. thirdeye11 (6160) - Dallas, Texas, USA - JUN 26, 2013
(22oz bomber thanks to Mora2000) clear amber, lasting fine white bubbles. Nose is very bitter, greens, table sugar, pine, could strip the wax off the bottle. Taste of pine, alcohol, very bitter, sugary, sweet and bitter finish, a bit much of all flavors. Mora2000 (6158) - McKinney, Texas, USA - NOV 3, 2013
Orange with a white head. The aroma has a lot of pine and orange notes as well as some toffee. The flavor is made up of bitter oranges, pine, toffee and caramel. Medium mouthfeel and medium carbonation.