JaBier (8112) - Capital City, Ohio, USA - AUG 15, 2017
Bottle shared by a friend. Pours an opaque (muddy) brown color with no head. Aroma of malt, caramel and nuts. Malt and caramel flavor with a nutty finish. GenDV138 (7470) - Falls Church, Virginia, USA - JAN 18, 2017
4 oz pour on draft at ChurchKey. Dark brownish with beige to light tan head. Aromas of nutty notes, caramel. Tastes of light caramel, pecans, light cinnamon. Medium body with a dry finish. solidfunk (9206) - Washington D.C., Washington DC, USA - JAN 18, 2017
I’ve certainly never had such a good brown ale. Immaculate balance and wonderfully subtle like good satire. Pecan and light caramel. A touch of graham cracker and chocolate. Brown pour with good head and lacing. Bittersweet finish. Tap at Churchkey. ajnepple (6839) - Denver, Colorado, USA - JAN 11, 2017
On tap at the brewery. Brown appearance with a tan head. Aroma of nutty malts, caramel, toffee, vanilla and brown sugar. Similar flavor, rich and moderately sweet, balanced by a mild bitterness. Medium body with a smooth, creamy feel and a light dry, bittersweet finish. Wow, probably my favorite here so far. RobertDale (6650) - Lansing, Kansas, USA - DEC 13, 2016
750 ml. bottle. Pours a cloudy brown with a nice beige head. Aroma of malt, vanilla, and nuts. Taste is roasted malt, vanilla, pecans, caramel, and maple. Tastes much better as it warms. Delicious.
vyvvy (6572) - St. Louis, Missouri, USA - NOV 12, 2016
The beer pours murky brown with a beige head. The aroma had toasty malt, rich notes, light maple some vanilla. Very lush and inviting. It has lush full body with very soft carbonation. The taste has caramel, nuttiness, maple richness without cloying sweetness, vanilla, light spice and clean woodiness. Pretty much a wonderful beer than had a nice melding of all the aspects. bytemesis (8798) - Sunnyvale, California, USA - DEC 7, 2015
Growler with thanks to Brian! Pours slightly hazy chestnut, medium creamy tan head, dissipates fairly slowly, great lacing. So far, so good. Aroma is roasty, nutty, dark sugars and light coffee, vanilla. Flavor is light plus sweet, mocha, nuts, roasted malts. Light bitterness and a light acidity from all the roast. Medium body, lingering bitterness gets stronger with time. Decent enough, but a four point beer? maley1 (1301) - Calgary, CANADA - DEC 7, 2015
Dark brown pour with light beige head. Aroma of roasted malts, maple syrup, pecans, vanilla and faint hops. Taste of sweet malts, pecans, molasses, brown sugar, vanilla and very faint hops. Medium bodied, perfect carbonation and mouthfeel, perfectly balanced. Not cloying at all and very drinkable, excellent beer! Beerman6686 (6607) - Pittsburgh, Pennsylvania, USA - NOV 20, 2015
Poured a medium brown color with a white head. Aroma was of toasted malt, caramel, light chocolate, vanilla, inviting. Flavor similar, bold clean brown ale, with oder ate caramel and vanilla sweetness. Very well balanced and extremely flavorful for the abv. PartyFowle (954) - - MAY 12, 2015
At first sip, it’s hard to see why people get so excited about this beer. Sure, a smooth nuttiness and roasty character play off the thin, medium-light body in a very drinkable way -- but overall, it’s a very standard, forgettable brew. But wait for the glass to warm and you will be rewarded. As the beer nears room temperature, the deep, sweet aromas of the season emerge. Maple syrup, unimpeded by American ale yeast, leads the way for other saccharine stuff like French vanilla and brown sugar. Mint, plum, alcohol and roasted pecan swirl in the background. When cold, Picacho Pecan Pie’s flavor is that of a straightforward brown ale: toasty and nutty. Even when warm, the roasty flavors of bread, pecans and mild coffee lead. It’s after the swallow that things get interesting, with vanilla beans and pecan skins rising up to smooth out the beer’s edges. None of these flavors, however, are very powerful -- those looking for the sweet, intense flavors of a pecan pie should look elsewhere. No, this brew is about balance and drinkability with a subtle twist, which is how Wilderness’ brewers tend to operate.