TonyDiUlio (664) - New Jersey, USA - JUL 31, 2010
Had from Capone’s. Bottle poured a dark copper. Not much head. Nice sediment. Aroma is sweet hops and the flavor pulls in a big rye and wonderful hops. Great brew FROTHINGSLOSH (7944) - GREENSBURG, Pennsylvania, USA - SEP 16, 2011
Sampled from a 12 oz brown bottle this beer poured a dark red-brown color with lots of debris and a medium sized creamy orange-white head that lingered and left good lacing. The aroma was strong sour toasted caramel with a sweet and very malty presence. The flavor was strong toasted caramel, faint sour cherries and undertones of bread and honey. The finish was long, sweetish, fruity and had lingering caramel. Thick and smooth body. Excellent. Pigfoot (2268) - Minneapolis, Minnesota, USA - JAN 23, 2012
Hazed, dark orange, creeping into brown. Slim, off-white head.
Aroma is many splendorous things, a bustle of complexity....citrus and spice starts us off, maybe the spark of lemon rind and orange peel from the American hops used, and who knows what spices. (Dave won’t tell.) Enticing, and arousing.
Drinking....sweetness at first, the bread and spice of the rye, the richness of malt, we get some brown sugar, molasses, maple...a ginger cookie, with a lemon spritz. Refreshing, and undaunting, but with memorable and rewarding flavors. Long finish, medium body, ....flavor lays on the palate and sticks it out for the long haul.
I’m drinking this in a Abbaye des Rocs chalice, which is appropriate, as I am nicely reminded of some of their efforts. High praise.
Matacabras blitzes the tongue with hops and spice, then lets it fade back, as the malt takes charge and delivers the warm, and satisfying flavor. This is one that takes hold of you, doesn’t let you forget it. Belgian malts and yeast make this a Belgian Strong Dark Ale, but the hopping and the rye make it a wholly American invention. A thoroughly Dave Anderson original.
This is good for food, good for drinking, and good for general happiness and well-being! I cannot wait to see this catch on, as there is no reason why it shouldn’t raise a ruckus in the local beer world and become a singular sensation. At least, until the next unique BrewFarm rollout.
Here’s to the Goat Killer! But, not to ...actually...goats being killed...
reliantkcar (102) - USA - APR 19, 2010
nuts, caramel, floral, bread, roasty, herbs, basement aromas, earthy, brown, red, hazy, minimal head, medium sweetness, lightly bitter, medium sourness, salty, medium body, slick feel, soft carbonation, satan165 (1020) - River Grove, Illinois, USA - JUN 5, 2010
aroma contains notes of abbey dubbel like pit fruits and raisins, big dose of yeast and hint of belgian spice. yeast morphs from dry belgian to hints of fruity weizen. nutty dopplebock booze begins to breathe, enormous amount of elements before the flavor is even sampled. appearance is dark shade of polished ruby, perfect ring of foam attached to floating island. flavor is spicy upfront with more layers of pit fruits and raisins, rum soaked poundcake is boozy but sweet and so enjoyable and satisfying. mouthfeel is super soft and foamy beyond the carb within. amazing beer!
AdamChandler (5113) - Enfield, New Hampshire, USA - FEB 10, 2012
Acquired in a trade. Poured into a Duvel Tulip. Beer was in the fridge so it’s at low 40s.
A - One finger head was produced. Nice and tight bubbles that were off-white to tan in color. The brew itself is semi-cloudy with lots of dark and wood colored hints. The beer itself looks a lot like a belgian pale ale. Brown to light brown, hazy as well.
S - Yeah, belgian smelling ale all the way. Bready, some dark fruits, brown sugar and peaches.
T - I’m surprised they used American inspired hops and rye. In truth, this tastes a lot like a lighter Delirium Nocturum or Chimay Blue. It’s a Tripel in taste with Belgian yeast and that really strong breadiness. The aftertaste is pretty week though. The rye is not pleasant.
M - Blooms right up with TONS of bubbles after swishing it around. Medium bodied and easy to drink
O - I feel like Specialty Grain isn’t the right style. This is clearly a Belgian Pale Ale / Tripel with some more fruits added and a nice rye finish. NeonLX (261) - Wisconsin, USA - DEC 31, 2012
Thick, dark pour with sizable tan head. Lots of caramel and molasses initially, followed by some hop & rye dryness. Nice balance there. Excellent, out-of-the-ordinary brew! thebusstop (178) - Rochester, New York, USA - DEC 17, 2010
It’s the nose on this beer that stands out. It’s a wonderfully complex bouquet of toasted cookie and bubblegum grape, with a lot of potent aged cheese. While this might not sound very refined, all the aromas are mild and sincere enough that they blend beautifully. The flavor is moderately sweet all the way through. The palate borders on watery, which is probably its only weakness. steeleliver (130) - Minnesota, USA - DEC 3, 2011
Amber with a thin head. Very smooth palate, consistent through drinking. Hops give a bit of bite, with malt flavor evident. arkurzynski (2446) - Combined Locks, Wisconsin, USA - FEB 19, 2012
Deep amber with plenty of white, foamy head. Peppery rye, light citrus, candy, fruit esters, mild hops, and faint banana. Flavor is spicy dried fruit, mild citrus, sweet Belgian candy, bread, yeast, and light bitterness. Slightly acidic. Finishes pleasantly dry. Some residual citrus tanginess and candy. Very well put together and smooth. A spicy rye tripel, and quite good.