JPDIPSO (6317) - Wauwatosa, USA - SEP 6, 2005
I was scared when I read that someone thought this was the old Red Banshee recipe, as most the HCB stuff was quite tasteless to be honest. From the pour I can see this is a more substantial brew. Ruby colors mix with a dark copper color. Moderate, but very lasting tan head. A confusing nose, toasted grains, plums and wild flowers mix with a very doughy whole grain bread aroma. Interesting, but no inviting. Sweet toasted grain start the tip of the tongue that later mix with a mild licorice flavor. Dry and bitter pine in the finish. One of those brews that I find a only a few things that I like better, than the few finds I don’t like, and the things I don’t like are not major flaws, just flavors and smells I don’t particularly like, that others might enjoy. Ah...what do I know. SRBMOJO (6) - ALISO VIEJO, California, USA - AUG 22, 2005 does not count
Bottle brought back form Fort Collins by friend. Unique taste, doesn’t taste like anything I’ve had before, malty with not a huge hop flavor. Nice deep red color. Looking forward to another one. mdi (573) - Nebraska, USA - JUN 19, 2005
Dark, cherry wood red, slight tan head...big aroma of malt, wort, carmel, munich, mixed with a little fruitiness...not what I expected as their "hoppiest"!! This one does have some uniqueness to it, not sure what hops and yeast were used...Nice body, bits of cedar and pine in the bitter finish...some toffee and brown sugar in the flavor, along with loads of malt. Thanks Kevin! jigglyjock (165) - Longmont, Colorado, USA - MAY 23, 2005
Dark red color with a semi tan head. When I first tastes this beer its is almost too sweet with a brown sugar flavor. After about half the bottle the nice dark malts and hops comes through. A nice winter beer. On a hot day though, go with something crisper. Aubrey (3516) - Bellingham, Washington, USA - DEC 19, 2004
Burgundy-red hue; big and frothy light tan head. Interesting flavors and aromas throughout: nuts, burnt caramel, roasted wood, toasted multigrain bread, and earthy herbs and roots. Mild bitterness. A little candy sweetness as well.
Murphy (1759) - Fort Collins, Colorado, USA - DEC 4, 2004
Big ass head with a deep crimson color, nice. House aroma of sweet malts. Medium body with typical house taste. A little bit nutty and estery. More good stuff. Crosling (1864) - Fort Collins, Colorado, USA - DEC 3, 2004
Sampled on draught at the brewery today. Burgundy in color. Subtle aroma but then again, their sample glasses do nothing for the aroma of their beers. A touch of caramel and pine in the nose but it does show a pretty high hop level, especially for Fort Collins brewery. Upon tasting, their hoppiest beer to date without question. Perhaps the usage of Chinook, Centennial...who knows. The malts are biscuity and have notes of fruits and caramel. A good beer and a free rating...I really can’t complain. Beaver (1885) - Fort Collins, Colorado, USA - NOV 23, 2004
The guy at Wilbur’s said this was HC Berger’s old Red Banshee recipe.
Pours a deep ruby red with a tan head that goes pretty quickly to a thin film that laces the glass.
Its aroma is strong nutty malts and some chocolate, hops and figs.
The flavor is more of the same - sweet nutty malts and figs with some chocolate notes and a decent bitter hop finish. As it warmed, the flavors got a little unbalanced and seemed a little out of whack. The mouthfeel is medium bodied with a good level of carbonation.
Overall, a pretty unique amber ale. I wanted to like it, but the more I drank, the more it seemed a little off. A few tweaks and this is a very good beer.