overall
71
84
style
RATINGS: 87   WEIGHTED AVG: 3.34/5   SEASONAL: Winter   IBU: 45   EST. CALORIES: 255   ABV: 8.5%
COMMERCIAL DESCRIPTION
A strong ale or "Winter Warmer" with dark red-brown color and a very rich malty flavor. Dry-hopped lightly with Cascades for a pleasant aroma and slightly spicy hop finish. This big beer is deceptively strong, yet tastes very smooth thanks to extra long cold conditioning.Original Gravity: 1.072

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3
Lagerboy (2206) - British Columbia, CANADA - APR 7, 2012
Deep dark copper, creamy tan head lasts.Dark roasted malt aroma. Bitter burnt dark malt taste, a soft caramel and toffee sweetness and dark fruitiness emerges as it warms. Moderately hopped, softly carbed, medium bodied. Finishes sweet and bitter. NFL (Not For Lagerboys)

2.9
aracauna (3606) - Georgia, USA - JAN 3, 2003
Dark ruby brown with white head that disipates quickly. SOme caramel, hay, alcohol, mild hop bite, weird sour fruitiness (prunes) that I’ve smelled in some other beers. Not as big in the taste. Less than impressive and a bit watery.

2.9
BeerPrince (1701) - Vancouver, British Columbia, CANADA - JAN 19, 2005
Dark brown rich looking body but the flavour was a little thin. Nice aroma of spruce. Soome flavour, cocoa, in the malts and a smooth finish.

2.9
DrunkAsASkunk (847) - Lynnwood, Washington, USA - MAR 20, 2005
This beer was sampled at the 12 Hour Belgian Beer Festival 2005 at Pizza Port Carlsbad, thanks to Dr. Bill. This beer pours a cloudy, murky brown color with a soapy white head and a small degree of lacing. The aroma is malty, nutty and heavily vanilla...you can almost smell the stickyness. The flavor is medium bodied, very very sticky, malty and nutty. Strangely enough though it breaks down into a hoppy floral finish. This finished extremely citrusy and acetic....making this beer almost unbearable to put down after a while. Not worth another visit.

2.9
3fourths (9347) - Boulder, Colorado, USA - JUN 12, 2005
I wish I could find out what kind of malts, hops and yeast this beer used... it would help my dilema. For starters, it has a mild spiced pinecone and wood nose, but the flavor has some slightly unpleasent metallic meaty flavors. The entire experience clashes in my mouth: biting, prickly sharp palate, with an unsettling pungent grass or moss flavor. The flavors resemble Hood Canal Big Beef Stout a lot, so I’m interested in specifically what is the cause.

2.9
lilannie (384) - Adamstown, Maryland, USA - JUN 12, 2005
Aroma: some cream, malts, and carmel. Also some fruity metallic scents and some pine
Appearance: very dark brown with a slight reddish tint, light brown head, some lacing
Flavor: sweet, fruity, carmel flavors with a strange off-taste...almost like a metallic lambic taste (very strange)
Palate: very smooth with that weird aftertaste that leaves almost a tartness in the mouth

2.9
TheBeerGod (6224) - Newport News, Virginia, USA - OCT 14, 2006
GABF 2006. Mahogany with sweet malts, caramel, and dark fruits. Taste is malty, some light alcohol, caramel, and citric fruitiness. Body is medium with some light sticky notes and mild carbonation. Ends with more up front hop notes, light caramel, and creamy malts.

2.9
cobaink2 (693) - seattle, Washington, USA - NOV 29, 2015
Roasted caramel and a little juiciness on the end. Somehow I remember this being a bit more balanced in years past. This seems like just a liquor taste up front with some sideways caramel that quite be explained.

2.8
Crit (4011) - Surrey, British Columbia, CANADA - DEC 19, 2002
Light fruit malt nose. Toasted malt flavor with medium finish. The alcohol heat rather spoils the beer in this case I feel

2.8
TAR (2765) - Blue Ridge Mountains, North Carolina, USA - DEC 16, 2004
Hazy, nearly opaque brick red. Sticky off-tan foam of large and small bubbles. Unexciting, airy aroma with a mixture of plummy malt, caramel, and subtle, but zesty, medicinal phenols. Mild scents of bubblegum. Loosely fuzzy and stingily spritzy. Harshly alcoholic and fairly tangy with leathery astringency gripping the back of the throat. Progressively less clean with brash phenolic spice that has just begun to develop, which adds more sharpness to the alcohol, and, along with the carbonic spritz, washes away any subtleties that lurk beneath. Overripe plum flavors spoil the finish and compound the astringency as phenolic-laden alcohol and lead shavings run rampant. Even in small amounts, this is tough to stomach. Fragile/infected or just old? I’m guessing the former.


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