alex_leit (5146) - Minsk, BELARUS - SEP 2, 2017
Can. Unclear, dark brown color, slightly creamy foam. Aroma: peppery, creosote, caramel, earthy. Taste: chili, caramel, malt, peat smoked, hot, warming. Trolleo (1734) - Pula / Zagreb, CROATIA - AUG 20, 2017
Some smoked Scotch Whiskey, light Laphroaig touch, some glue. Hazy coppery color with medium tan head. Taste is like Ardbeg, smoked wood, but not as chilli and hot as I have hoped. Still, very good brew. //Vrteška 2017 ianwelby (1521) - SCOTLAND - AUG 19, 2017
Lively black beer, thin bubbly head. Smell is malty with the chilli there too, and these are the defining features of the taste as well. Light earthy malt, a touch of chilli, some dark chocolate and maybe just a hint of caramel too. Airy, spicy finish. Bit watery. Not bad. Chilli isn’t so dominant which suits me as I find chilli beers a bit hit and miss. hrabren (1517) - Zagreb, CROATIA - AUG 7, 2017
On tap at Vrteška 2017, shared with Višnja 666! Murky dark brown, small off-white head. Slightly off, medicinal. Light spicy flavors. Light body, flat, hot finish. Nothing special. Evilkniamhel (1039) - Oslo, NORWAY - MAY 29, 2017
Bottle from Appellation Wines Dalry Road. Pours Dark toffee brown. Nose of savoury chilli, dark chocolate, malts. Taste is a bit of chilli heat, burnt toffee, malt loaf. Long, spicy finish.
AshtonMcCobb (6894) - Edinburgh, SCOTLAND - MAY 29, 2017
Bottle from Appellation Wines.
Appearance - deep brown with amber shades. Nice fluffy fawn head.
Nose - molasses and herbs, which probably converge to be liquorice. Or at least, a salty liquorice thing.
Taste - oh, here comes the chilli. Light prickle of heat, dry chocolate and molasses again. Smoky chilli, for sure. Some herbs return to the finish.
Palate - close to medium bodied. Creamy middle section. Dry, spicy finish.
Overall - good. Really good. And I’m not a fan of chilli in beer, generally. Alengrin (5718) - BELGIUM - MAY 25, 2017
Allegedly Beerbliotek’s first creation but still in existence, a ’black ale’ (which has no specific meaning in beer style territory) spiced up with dried red chilli peppers. Crown cap under strong pressure, but by opening it extremely slowly, I managed to avoid heavy gushing. Thickly cobweb-lacing, pale greyish beige, very moussy, initially very thick head, slowly thinning but nevertheless remaining completely closed for a very long time, over a clear, deep bronze-ish purple beer, dark but fully translucent (with some dead yeast dots floating by) and certainly not ’black’ in the literal sense of the word, as is the case with many (especially stronger) stouts and porters. Interesting, pungent and spicy bouquet mixing dried chillies with a malt sweet basis, impressions of dried Habanero peppers including their typical smokiness, piri-piri, moist peat (even though this has not been aged on peated whisky barrels as far as I know), dried prunes, candied fig, soap, dried lavender flowers, drops of hazelnut oil, hard old butterscotch candy, violets, black peppercorns, some wet leather, dry pipe tobacco, liquorish, cured meat, capers, fried black olives, artichoke, pine resin, caramel. Restrained dried fruit sweetness in the onset, dried fig and a touch of banana, immediately overcome by a basic, dried blackberry-ish, ’dim’ but effective sourishness and a dried meat- or even somewhat black olive-like umami factor. Expectedly very fizzy carbonation, but luckily in the form of very refined bubbling, so not coarsening the mouthfeel too much, yet still fizzing away too enthusiastically for this type of beers. Slick, resinous nutty and toasted middle with still those dried fruit and ’dry umami’ aspects lingering (with some caramelly sweet ’core’ lurking underneath the bitterness), shifting to an increasing, powerful, spicy hop bitterness accentuating the toasted aspect, with retronasal piney and peppery effects. This peppery aspect is unsurprisingly strongly highlighted by the chillies, which turn the finish into a vibrantly spicy, drying but at the same time very appetizing, heating experience, stretching a long way down into the throat and leaving behind a trail of strong peppery spiciness with a lightly smoked touch; the chilli heat, however, does not become spicy to the extent that it becomes numbing, irritating or otherwise overpowering, but it sure gives a considerable kick in the end. Dry, very spicy and umami-forwarded beer, interesting but a bit ’obstinate’, with overcarbonation probably due to the addition of the chilli peppers; this is basically a black IPA, showing the same amount of ’stubbornness’ in the mouth, the same looks and general flavor profile, the same uncompromizing hop bitterness and the same piney aspects in the nose, but ’pimped’ with the dried chillies which in this case lift up the peppery aspects of the hop to a higher, much more vivid and radiant level. Not the easiest beer around and surely you’ll have to like both BIPA and chilli heat to appreciate this - fortunately I do, so in the end I enjoyed this daring beer quite a lot. One to savour slowly. Iznogud (4315) - CROATIA - MAY 16, 2017
On tap at Vrteška 2017. Pours black with beige head. Smoke, wood, iodine, peat, malty. Spicy with medium chilli burn in finish. Medium bodied. Marko (6088) - Split / Zagreb, CROATIA - MAY 8, 2017
On tap at Vrteška. Very dark brown I think. Strong peaty aroma, light chili, a bit soapy? The taste goes on with a peaty malty background, sweetish, with chilies kicking around, even balancing it slightly, good mouthfeel. A bit on the sweeter side though. Okay, well executed, but not much more than that, at least at first. As you sip it, it kinda grows on you. RuneStumo (2710) - Haugesund, NORWAY - APR 15, 2017
15.04.2017. 0,33l Bottle. Vinmonopolet Kilden. Takk AGH. Black colour with off-white head. Basement and cellar. Dark and rich. Lots of chilli. Dry and bitter.