otakuden (1783) - Vero Beach, Florida, USA - MAY 11, 2010 joekinty (263) - rockledge, Florida, USA - AUG 8, 2009
4.1 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 3/5 OVERALL 17/20
A very tasty example of a bitter. I think it has a little hint of patchouli and a bit of hippie just kidding. Matt did a fine job on this beer I think it should become a regular offering
A thick pour settles into a haze of dark orange and amber with a touch of brown. Holding her up to the light, she also sports flints of copper in her deeper darker depths. Closing my eyes, I revel in what just drifted by me aboard a breeze of tropical fruit delights. If this is just her nose, I can’t wait to try the rest, but first, let’s play. Sweet and fruity, I am with melons, mangos, kiwis, pineapple, guava, and freshly mown green grass soaking up the summer sun. Under her tropical delights are freshly chopped straw, wood, cinnamon sticks, and crunchy toffee for a kiss of sweetness. If English bitters are like this, I need to go to England sooner than later and drink of their bitter bounty. Moving right along without the airplane and passport, I descend unto her beery depths for a smooth, sweet landing. She immediately coats the top of my tongue, sticking around for the long haul while leaving a sweet sheen on my lips. The front is where I find all her mangos, melons, kiwi, pineapple, and guava with some additional assistance from freshly squeezed oranges and tangerines. Yum! Her finish is dry, and there I find strewn about straw, wood, and bitter hop resins. Citric skins and pith offer a palate cleansing finale, and thus I return for more. Cinnamon and nutmeg flitter about for a subtle addition of spice, but everything else is a highly sessionable quaff and repeat. Seeing as I have about a good 1/3 of a growler of Matt’s Best Bitter to enjoy, there is no need for a pen and paper anymore, just plain old-fashioned beer drinking enjoyment.
jcwattsrugger (12427) - Florida and, New Jersey, USA - SEP 17, 2009
I’m not sure when Matt will be releasing another batch of brew, and if it’ll be more Best Bitter or something else. Either way, I will always enjoy what beers he has to offer, and remembering just how darn good this beer was, I may have to make a trip to Cocoa Beach sooner than later.
on tap-pours a tan head and cloudy dark amber color. Aroma is medium malt-biscuity, secondary earthy hops. Taste is medium malt-biscuity, secondary earthy hops. Medium/full body. hopscotch (11159) - Vero Beach, Florida, USA - SEP 5, 2009
Growler... Lightly hazed golden ale with an orange tint and a small, creamy, off-white head. Decent retention. The nose is toasty and biscuity. Medium to full-bodied with an oily mouthfeel and reserved carbonation. Nice bitterness for a bitter, pardon the pun. Lots of biscuit malt and earthy hops produce a well-balanced American style bitter. Crisp, lightly bitter finish that dries out just a smidgen. cmillward (497) - San Francisco, California, USA - AUG 29, 2009
Tap @ CBBC. Pours a brownish red amber with a frothy tan head, fairly long lasting. Nose is malty, spicy, a nice upfront earthy hoppiness. Very drinkable, well-balanced biscuit malt middle, and a nice crisp bitter end. Semi-dry, nice body, low-to-medium carbonation. A hoppy well-balanced ESB. A very good pint. Hope to have more. unclemattie (4358) - Georgia, USA - AUG 9, 2009
Tap @ CBBC for the grand tapping. Muddy brown color. Aroma of earth and biscuit malt. Earthy and spicy bitterness. Nice sweetness, although it could use a bit more dryness to fit the style. very sessionable. Overall it is a dark muddy colored Pale Ale.
Homer321 (5110) - Melboring, Florida, USA - AUG 1, 2009
Aroma is appropriately balanced toward the non conventional hops with underlying notes of biscuit malt. Esters masked by hops. Very traditional low carbonation, poor clarity, but expected in most English style beers. Flavor is appropriately bitter with a strong malt backbone. The use of glacier hops add an inviting touch. Slightly heavy on the tongue, could finish a little drier. Overall, a very drinkable pint. Thanks to Matt for brewing this.