BlackHaddock (7233) - Shropshire, ENGLAND - FEB 25, 2017
On a flight at the Ballast Point place in Temecula, California on 9th Feb 2017. Dark brown liquid curry sauce with a malty base. Different, interesting and a 4oz pour is enough. fiery_1 (927) - Vancouver, British Columbia, CANADA - FEB 8, 2017
650ml bottle @ Mattís. Pours an opaque black colour with a thin tan head. Careful on the nose, it packs a punch. Huge amounts of cumin, pepper, lime, and currey just outright assault the senses. Flavour is crazy. Curry and cumin dance around the palate while pepper is rather dominating finally lending way to a pleasant coconut character. This is just weird, different parts of my mouth are tasting different things simultaneously. Perhaps the pepper needs to be dialed down a touch and this would be better. Oakes (17274) - Vancouver, British Columbia, CANADA - FEB 8, 2017
Medium brown and hazy. Not much head. Well, getting the curry powder and cumin, assertively, on the nose. On the palate, thatís intense, but the coconut takes centre stage. The cayenne pepper gets to the back of the tongue, the lime leaf has a cameo and thereís still an underpinning of cumin, and turmeric. I honestly cannot believe how balanced those spices are. And thereís a nice cocoa malt character and just the right amount of bitterness, too. I have no idea how they got this so well-balanced. mcberko (17328) - Vancouver, British Columbia, CANADA - FEB 8, 2017
22 oz. bottle, pours black with a small tan head. Aroma brings out lots of cumin and curry upfront in full force -- not getting anything else. Flavour is along the same lines, with tons of coconut, curry and cumin dominating. Truly bizarre. For something this strange, it works rather well. Cool experiment. gyllenbock (9100) - Stockholm, SWEDEN - JAN 30, 2017
On tap at Ballast Point Little Italy, San Diego. Really dark brown with a tan head. A lot of spices in this one, mainly curry and cayenne. Well, I donít know what to say. Not really my kind of thing.
argeru (93) - Hillsboro, Oregon, USA - JAN 8, 2017
22oz bottle. Pours black oil, minimal head. I can smell the curry from a foot away, sweet fruit, cayenne, bit of lime. Strong curry taste, bit of lingering burn. Pretty good, but not something I could handle more than once. Brewhemia (310) - Copenhagen, DENMARK - DEC 16, 2016
Very dark brown with light brown head. Even though I knew from the label what to expect it was surprising with a beer smelling and tasting like indian food. Lots of curry in both taste and aroma. Not much of the roasted malt to sense in the aroma but I guess it does add some balance to the strong curry in the taste. The cayene (and the other spices) leave a burning in the aftertaste. The kaffir lime (I think it is) is really nice and fresh in the aroma. Full body and oily textute. I could have done with a little less burning in the aftertaste but otherwise definately original and kind of good tasting experiment. Andrus86 (643) - Busselton, WA, AUSTRALIA - DEC 16, 2016
TAP. Pours an oily black with lacing tan head.. Literaly smells like rice & curry, a touch of the lime.. So it taste like bowl of rice with chilli, it works some how, but my rating may not reflect it.. Sourced ballast point - little Italy - SD MetalNHopHead (1901) - Lincoln, Nebraska, USA - NOV 12, 2016
Indra Kunindra is a bizarre beer and a remarkable achievement. Foreign Stouts have a history in India. Once upon a time, some clever Brits brewed stronger versions of Stouts (in order to withstand the months at sea) and shipped them to various parts of the world. The resulting new style became especially well-liked in India. Knowing that, I get the concept of incorporating distinctly Indian spices into a Foreign Stout, but from a tasting perspective, it sounds completely insane. It looks like your average Stout but you can see flecks floating around. Thatís the first clue as to how heavily-spiced it is. You can taste and smell everything thatís been thrown in: curry, cayenne, cumin, coconut, and kaffir lime leaf. It tastes like some of the best coconut curry youíve ever had, and itís a black beer. Any traces of hops or booze have been totally obliterated by all the tasty spice. Thereís heat here, but itís not from booze. That burn is coming from the huge doses of cayenne, cumin, and curry. Itís hard to imagine this being done any better than it is. HuskerTan (2168) - Ravenna, Nebraska, USA - NOV 6, 2016
A- Cumin, curry, coconut.
A- Black color, dark liquid, beige head.
T- Cumin, curry, coconut, lime, cayenne.
P- Full body, average texture, average carbonation, slightly spicy finish.
O- Wow. This was curry in a cup. I have never tasted a beer that tasted like something else quite like this. Hell, this was more curry like than some curry Iíve had. You can see all the spices floating in the glass. Definitely not something I want to drink a lot of, but I can really appreciate it. Unique as hell and does exactly what it means to do. Coconut curry at itís finest.