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RATINGS: 8   MEAN: 2.7/5.0   WEIGHTED AVG: 2.77/5   EST. CALORIES: 276   ABV: 9.2%
COMMERCIAL DESCRIPTION
Brad Peat er en engelsk barleywine brygget med laktose, chipotlechili, aroma fra mandel, pekan, valnøtter og lagret på en bladning fra fransk og amerikansk eik. Et øl som virkelig får frem essensen av “nøtter og tørket frukt” som mange forbinder med stilen. Men Brad Peat er en luring, for han er også brygget med røykmalt og chipotlechili, som gir et delikat og moderat preg av chili og røyk, som raskt går over til lette eiketoner.

Dette er en helt spesiell barleywine, som ikke er så søt at et blir for mye av det gode. Et virkelig spesielt øl, med så mange smaker at den ikke helt vet hvem den er.
br /> Brad Peat is an English barleywine brewed with lactose, chipotle peppers, and aroma from almonds, walnuts, and pecans which has been mellowed by a careful soak over French and American oak. This beer is very forward in the nut and fruit aromas generally associated with the style. But Brad Peat is deceptive, because he’s also been brewed with smoked malt and chipotle. This gives it a delicate hint of chili and smoke, which quickly transforms to a more subtle note of oak.

This is a unique barleywine -- not so sweet that it gives you too much of the good stuff, but also complex enough that it almost defies deScription.

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2.6
Rune (13365) - Tromsø, NORWAY - SEP 17, 2017
500ml bottle, 42, bought at Vinmonopolet, Langnes. Gusher. A noisy, rapidly disappearing beige head. Poor lacing. Cloudy orange-brown body. Peaty nose with brown malts behind. Smoked malty flavours with hints of caramel and overdone chili pepper to the taste profile and the finish. Decent in smaller amounts. Did not empty the bottle. Not for me, really. (Tromsø 17.09.2017).

4
adamnowek (3189) - Brussels, BELGIUM - DEC 22, 2016
Incredibly dark and muddy appearance. No head. Aroma is chilli. Colossal taste of strongly peated whiskey.

3
daje (4436) - NORWAY - JUL 7, 2016
On tap at BD57, february 4th 2016. Dark golden body with a low head. Aroma is peated with caramel, earth, marzipan. Taste of hay, more peat, ham, but it’s all very overshadowed by a hot chili burn. With all the stuff going on in the beer, a toned down chili experience would probably give more room for the rest. Not my favourite Cervisiam, but of course with all the ingredient experimenting they’re currently doing not every result can suit everyones taste.

3.1
ClubGonzo (5685) - Bergen, NORWAY - MAY 9, 2016
On tap @ Ujevnt, Bergen. Clear dark amber body, small off-white head. Nose is caramel, smoke, wood, cured meat, brown sugar and hints of vanilla and biscuits. Taste is caramel, brown sugar, wood and red berries up front, followed by an assault of chili, smoke, tar and hints of coca-cola, nougat, wet grass and soap. Full body, medium to high carbonation. The chipotle takes over more or less completely after the first sip or two, and the barley wine in the corner of it all ain’t all that either. Oh well, at least Cervisiam is not afraid to go all the way - in whatever they’re doing. :-)

2.6
gunnar (9405) - Sandnes, NORWAY - MAR 15, 2016
On tap at Bøker & Børst, Stavanger. Pours almost clear copper with a small creamy off-white head. Aroma is weak malty, spicy and mild peat. Taste is burning chipotle, almost no peat at home, disguised by the massive chipotle burn, the malty body underneath cantt cope with this massive attack, too unbalanced and aggresive for my likings, almost killed my tastebuds.

3.1
Palme (4816) - Bergen, NORWAY - MAR 12, 2016
On tap @ Ujevnt. This is a cloudy bronze brown one, looks almost a little watery where it’s resting in the glass and I top a small kinda islandy beige top. On the nose it’s quite mild to my surprise. Of course it doesn’t help with the tip top full milk glass either. Soft nuts, a little yeast. Smells fresh and raw - not in a great way. It’s quite high on the carbonation, almost what I’ll call creamy and it’s mild oily in the out. Not a typical 9 point something mouthfeel for sure. It’s actually not bad tasting at all. Was expecting a peat hell, but this is more a chipotle stingy vacation. Really nicely balanced with the heat from the chilies and the heat from the alcohol. It’s really tingling the throat this one. Ends more yeasty, like a thin brown ale with too much yeast. All in all this was much better than I expected and a fun warming experience that really made an impression. 12.03.2016

2
aleksander9 (1870) - Oslo, NORWAY - FEB 4, 2016
UPDATED: AUG 19, 2017 Golden with small white head. Smokey bacon, beef and sea air. Sweet, meaty and long chili finish. Overall: it burns like hell and is a meal in a glass. Probably interesting to pair with food.

1.2
Inbreak (6408) - Loddefjord, NORWAY - DEC 6, 2015
UPDATED: OCT 1, 2017 06.12.2015, tap @ Café Fiasco:
Small shortlasting head. Aroma is very strange, almond essence, paint, plastics, minerals, nuts, caramel, weeds, alcohol, oak. Taste is kind of harsh mineraly, almond essence, oak, weeds, paint, caramel, grassy chili, grass, minerals. Medium bitterness, harsh mouthfeel with a nice warming chili touch. Sounds like something that could have been a very nice beer, but where the chili in the taste is the only thing good about it...


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