Magela (146) - Rio de Janeiro, BRAZIL - SEP 20, 2015
UPDATED: OCT 31, 2015 Good beer for a barbecue. The smoke malt gives the taste for this beer.
Nice for a outdoor day or if you are willing a diferent thing. TheAlum (7164) - Aurora, Illinois, USA - JUN 11, 2011
Draft on tap at the brewpub (Normal, IL). Pours a deeper brownish copper hue, more brown than red, a good glow with a touch of haziness. A decent sized offwhite head sits atop and dies to a small film, light lacing coats. Aromas are a distinct smoked and carmelized malt, some woody earthy ash and smoked meats make their way into the fold, moderate strength, with some toasty bread and biscuity malts backing, some sweeter toffee. Nice smokey essence. Initial is lighter end of medium bodied, preaching a pungent smoked meat and woody up front smoke, good strength. Some toast, biscuits, and sweeter toffee. The smokiness grows on the palate, meaty, just how I like it. Some darker essence into the backend, light hopping into the finish with lingering carmelized malts and smoke. It’s simple, yet tasty. A nice quaffable smoked beer that certainly doesn’t wuss out on smokiness, meaty heaven. Good, with dried toast and light hops growing further in on the backend to combat a smoke dominance. Very nice beer here. NobleSquirrel (3438) - Chicago, Illinois, USA - JAN 24, 2011
Tap at Destihl. Add this to the list of infections here. Pours an attractive ruby-tinged bronze with offwhite head. Nose is smoked ham dipped in butter. spicy hops peek through as well. On taste, the diacetyl is very distracting. Again think that the lines are pedio infected. the butter in the taste is just wrong and gives it a strange mouthfeel for a smoked beer. Again, I think this would be a very good beer but for the diacetyl. Again, a shame.