3fourths (9358) - Boulder, Colorado, USA - JUN 7, 2008
UPDATED: JUN 9, 2008 Goblet at Deschutes in Portland. Mostly clear dark amber brown color with a very small film of a head. Nose of caramel cherries, crackers and smoked grains, it says noble hops and pils malt is used? Couldn’t tell you. All I get is a strange and overbearing coriander/orange peel note that’s out of place is what is supposed to be a big quad-like Belgian strong. The oak aging is noticeable but doesn’t really do much, which is really the fault of the body, it’s much too thin and weak, does not stand up on the palate. Did they filter this before kegging? Overall it improves with temperature, which is nice enough, and the oak tannins show up and actually improve the beer when warm, but the clash of Belgian yeast (which should be fruity enough) with orange peel and spices just doesn’t win any points with me. beerinmarch (2830) - Washington, USA - MAY 6, 2008
On tap at the new PDX Tap House. Pours brown with a tall fizzy khaki head. Spiced up nose, citrus, clove, and coriander. Fairly dry on the palate, good crispness to it. The malt flavors were solid, bisciuts, caramel, and faint cherry, pairing well against the higher carbonated palate, never to heavy, but enough good flavors not to feel airy. I didn’t pick up much oak in there though. Angeloregon (2055) - Portland, Oregon, USA - MAY 2, 2008
On tap at Portland’s new location--Poured a bright, deep copper-orange-amber body with a soapy white head. Not too estery for a Belgian strong ale. Floral hoppiness with a well balanced spiciness. Somewhat boozy in finish, but mostly well masked and quite tasty. jake65 (4000) - Meridian, Idaho, USA - FEB 13, 2008
X-Tap @ Brewpub: Pours a medium depth golden with a smaller white head. Aroma of light spice and malts. Flavor is citrus and spicey, bits of yeast. I picked up the orange peel, but the coriander was a mystery until reading the description further. Crisp, yet retains a little woody character. A nice ale.