Frank (4172) - Chicago, Illinois, USA - JUL 18, 2010
Similar to Flossmoor’s Pullman Brown, this is a deep brown color about the same as what you’d expect in a porter. The head is fine bubbled and off white. The nose here is lovely, lots of roast and lots of chocolate. The flavor is a bit less vibrant, mild and smooth, slightly sweet an very drinkable. To compare again to the Pullman Brown, this is much less bitter, and I feel it suffers somewhat because of it. I enjoyed the chocolate character but wish it would have finished stronger. tmoreau (4300) - Lombard, Illinois, USA - JUL 9, 2010
Sampled at the brewpub bar, with a dark brown and garnet tint to the color, average, but fairly lasting, light tan, head foam, and clingy streaks of lacing. The aroma was roasty, mocha notes, and some light hints of smokiness & wood. The flavor added some nice hop bitterness and dryness. The body was somewhat light, but altogether flavorful. HonusWagner (2168) - Florida, USA - JUN 16, 2010
Opens up on the palate with a very prominent cocoa powder flavor, and then fades into the more conventional nutty flavors of the Flossmoor brown ale. The chocolate most notably masks both the hop flavors in the front and the hop bitterness in the back, and the finish almost tastes chalky because of the shocking dominance of the chocolate. A drinkable, tasty brown ale. NobleSquirrel (3438) - Chicago, Illinois, USA - JUN 13, 2010
Draft at Flossmoor. Pours a deep and dark brown with fluffy offwhite head. Nose is toast, light and distant cocoa & a kiss of spicy hops. On taste, there are some nice roasty/burnt notes that hold up to the lightly sweet body. Enough bitterness to prop it up. Pretty tasty brown. jsquire (4425) - St. Marys, Ohio, USA - MAY 7, 2010
At the pub the day before DLD. Dark beer with a foamy beige head. (Keep in mind this rating is out of a plastic cup out on the patio in the rain) Big roasted grain nose. Lots of chocolate, burnt grains, and coffee. There is a long coffee grounds finish. Very full flavored for a brown ale.
nickd717 (4645) - San Francisco, California, USA - MAY 2, 2010
On tap at Flossmoor Station pre-DLD.
Pours very dark for the style, dark reddish-brown with a small light tan head.
Aroma is roasty and chocolatey with coffee and detectable bitterness.
Flavor is great and somewhat complex. Bitter dark chocolate, toasted malt, coffee, and anise.
Very dry and bitter on the palate with medium body.
This is a solid beer overall. Sort of a brown ale/stout hybrid, pretty interesting. j12601 (11010) - Poughkeepsie, New York, USA - APR 29, 2010
On tap at Flossmoor. Pours a hazy brown with a medium to large white head. Toast and nutty chocolate on the nose. Lots of sweet roast, toast and nuts. Finishes with some soft cocoa and nutty toasted malt, and a light bitterness. dm9831 (1512) - Monee, Illinois, USA - APR 25, 2010
dark brown color, small tan head, good lace. nose of roasty malt. more roasty malt in the flavor, with chocolate. medium bodied, sweet finish. not very much fun. Cornfield (5570) - Oak Forest, Illinois, USA - APR 21, 2010
On tap at the brewpub: It poured a dark brown body, a bit clear around the edges, with a sudsy tan head. The aroma had bittersweet chocolate, roasted malt, and a woody earthiness, which pretty much describes the flavor as well. The finish was earthy, bitter, and dry. TheAlum (7164) - Aurora, Illinois, USA - APR 20, 2010
Mug club draft on tap at the brewpub (Flossmoor, IL). Pours a deep dark brown, more reddish edges, dark and fairly opaque aside from lighter edges, a big tannish head that cakes, dies to a decent layer with ok lacing. Aromas are a healthy dose of cocoa powder, dark chocolate, a touch of caramel, vanilla, nut. A nice aroma. Initial is a sturdy dark chocolate feel, brown malts, caramel, toffee, earthy bitterness from the hops and dark natural cocoa. A big chocolate beer, but more bitter and roasty, a touch of brown sugar. An interesting mix with a touch of mocha coffee feel. A lingering cocoa and roasty finish, earthy bitterness. Not bad, perhaps a dose of sweetness to cut through the cocoa and roast would be helpful as it is quite roasty and mocha/cocoa darkness to it’s bite .