Smithld1 (285) - Greater London, ENGLAND - JUL 16, 2017 tombyars (1702) - Saltcoats, - MAR 13, 2012
4.4 AROMA 8/10 APPEARANCE 5/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
I just love this beer, it embodies everything I like about Real Ale. Been drinking OP since 1980 and my dear old father-inlaw managed to get my local Wetherspoons in Saltcoats to stock it as a regular, well done Jimmy! How many pubs in Scotland can say they do OP as a regular? The best examples of dispensed Old Peculier do come from the Masham brewery and other hostelries in North Yorkshire. One of my best ever pints came from the Black Swan, Bedale in June 1987. Cask, handpump dispense. Tasting notes on this pint. Black ruby in colour with ruby highlights and a tight barley white creamy head. Thick rich mouthfeel with a delicious creamy texture. Full bodied with dark malts and roast barley evident. Complex malt combinations giving multi layered flavours. Slight hint of black coffee, roast barley grain, syrupy dates, raisin fruit, treacle toffee but black molasses do dominate overall. Slight prickle of earthy hop resins give a short bitter aftertaste, short in intensity. Malt returns in the sweet finish with big vinous notes of syrupy prunes, muscovado sugar, vinous oak cask and treacle flavours. One of the few ales to remain more or less consistant with the passage of time - long may this continue. This is an all time classic Old Ale and I recommend that you find yourself in one of those North Yorkshire country pubs and drink a bit of nostalgic history.
Grand old drop when you’ve had a hard day pacing around the dales. Malty, sticky and a little punchy. thepatrickman (1336) - Jevington, East Sussex, ENGLAND - MAY 18, 2017
Many, many pints in pubs over the years. This is an excellent pint of beer -- it’s got a lot of malt complexity, all of which comes out particularly well on cask, as well as some earthy and spicy hop flavor from the English fuggles. Definitely worth ordering if you see it on cask. Stuu666 (13394) - Edinburgh, SCOTLAND - APR 20, 2017
Cask at praf 2017. Pours deep ruby, nose is caramel, berries, oak, raisin, taste is sweet, sticky toffee, fruity, dry finish. theprof (947) - Nottingham, Nottinghamshire, ENGLAND - DEC 1, 2016
Cask. Aroma fruit and caramel malt. Pours chestnut with thin lace top. Frankly in my youth this tasted completely differently. I would smile as soon as I saw it was on. Now it has dark fruit, liquorice and a slightly soapy finish whereas once it was Christmas pudding in a glass. Maybe I have aged better? rodbod (357) - Motherwell, SCOTLAND - JUN 24, 2016
From a wooden cask at Glasgow Real Ale Festival. This is such an interesting beer, and very different from what is bottled. The aroma is rich and malty, but also sharp, with a very fine sour note. The taste matches this accurately. Barrel ageing has added so much to the complexity: it’s malty and rounded, but also has the sharp tang of secondary fermentation. I suppose the downside of using wooden barrels is their variability. I tried this beer at the Paisley Beer Festival last year and it was very disappointing, whereas this glass was most excellent.
tommann (3751) - Dudley, West Midlands, ENGLAND - MAY 30, 2016
Cask at the Black Horse, Brierley Hill. Pours dark reddy brown with a large head. Aroma is sour raisin and caramel. Taste is raisin and caramel with some sour wood. Ngejo (979) - Jakarta, INDONESIA - MAY 14, 2016
Tap. Clear, brown, medium sweetness, lightly bitter, medium body, oily feel, soft carbonation, & bitter finish. thellgren (1058) - Helsinki, FINLAND - APR 6, 2016
pint @ The Lamb & Flag, Oxford. This has the malty flavour of the bottled version but also something extra. A taste that is hard to explain coming from the live yeast. Just a bit dryness also in a nice way. Quite excellent! PlantCityJax (75) - Plant City, Florida, USA - MAR 14, 2016
Cask. Malty brown beer. Tasted a little "thin" but that may be due to it being from a cask.
---Rated via Beer Buddy for iPhone Mjp12 (1861) - York, North Yorkshire, ENGLAND - FEB 23, 2016
Rather sweet malt aroma, which is not really balanced out by the complexity of the flavours.