iowaherkeye (2703) - Ocean Beach, San Diego, California, USA - OCT 14, 2010
11/7/2008, snifter at Clybourn. Black with a dark brown edges, and a one finger beige head that faded to a ring after a few minutes. Lots of bourbon up front in the aroma, but the smoke opens up quite a bit as it warms, and comes out as smoky wood and/or campfire, not smoked meat. A fair amount of roast and chocolate is also present. Flavor still has plenty of bourbon and wood, and there’s still a fair amount of smoke, but it is a bit underwhelming. Bone dry with bitterness at a 4. Not BCS bourbony, though. Low to moderate carbonation with a full body. I prefer regular Ed, as the bourbon here is overdone--my particular batch spent nine months in the bourbon barrels. GeneralGao (3614) - Iowa City, Iowa, USA - JAN 3, 2009
FoBAB 2008. Poured an opaque dark brown color with a soapy tan head. Nice aroma of vanilla, bourbon, subdued smoke, and a hint of bacon. Medium to full bodied and delicately sweet. Flavor followed the aroma with smoky bacon, chocolate, booze, and vanilla. The barrel aging was a nice addition to an already great beer. tjthresh (1873) - Greenfield, Indiana, USA - DEC 5, 2008
Pours brown with no head. Sinky fresh smoked nose. Not too hammy or porkish. Flavor is a bit more meaty with a bit of ash and a lot of alcohol heat. Medium easy drinking body with a long finish. BeerBunker (965) - Burbank, Illinois, USA - NOV 20, 2008
Draft at GI Clybourn. Pours dark brown, almost black with almost no head. Very noticeable carbonation. Aroma is of smoked meat, vinegar, raisiins, roasted malt, and bourbon. Heavy alcohol presence in the aroma. Taste is very heavy malt, balanced by smoky meat flavors, bourbon, and chocolate. Mouthfeel is thick and sticky. Alcohol is not hidden, but right up front in the taste. Amazingly good. sneagrams3 (2337) - St. Louis, Missouri, USA - MAY 19, 2008
Tasted 4/30/08. Sample from Clybourne. My notes only said "Ed", so I called the brewpub and they were less than convincing that this is the beer I sampled. But, hey, here goes. Filtered with a dark brown hue with ruby highlights. Smokey nose. Good smokey nose. Full bodied and rich. Good smoke malt character. Mild effervescence and a nice hidden burn. Mild hops. Sticky and nutty with a cola note. Solid example of a smoke beer, but still not really my thing.
Mangino (1027) - Mississippi, USA - SEP 28, 2007
Dark dark brown color, off white head. Bacon, beef jerkeyesque tanned leather nose. Interesting, just a little too much towards the meat side. Flavor is something alltogether different. Beautiful chocolate and smoked malt blend together extremely well with a back end of roast to finish it off. BBB63 (6557) - La Porte, Indiana, USA - SEP 25, 2007
Tap at Clybourn, served in snifter (too cold), Boy I was so happy to see this listed after passing on it at FoBAB: kp (10882) - Woodstock, Georgia, USA - SEP 1, 2007
Mahogany hued with a small but lasting beige head that left some foam on the glass along with some oily legs. The aroma is powerful but not as much bourbon as I figured, some vanilla along with smoky charred oak. Also detected walnut, chocolate, caramel, rye bread, raisin, ripe cherry, and some pepper esters, NICE!
The flavor start with a nice dose of sweet caramel and toffee malts, bready and vanilla too. The midsection displays a molasses and fruity twang (not sour however, again more akin to ripe sweet fruits) before leading off towards the smoked meaty and lightly spiced finish. A bit boozy but it did not get in the way and actually helped cleanse the palate.
The mouth feel is sticky and oily with prickly biting towards the finish. This rocked and is without one of the better smoked beers I have had of late. Too bad I once again could not get a growler, sniff.
Date: 02/10/2007Glouglouburp (6103) - Montreal, Quebec, CANADA - MAR 14, 2007
Source: Brewfest, Extreme Beer
clear brown, scant frothy head, sweet smokey chocolate aroma, creamy body, chewy smokey chocolate and bacon, strange combination that somehow works, a bit more caramel sweetness than the normal smoked brown which may be the secret to this beer
Aroma: 7/10; Appearance: 7/10; Flavor: 7/10; Palate: 6/10; Overall: 15/20
I would like to rerate this beer.
Tap or bottle? Boston EBF 2007. Cloudy brown body with a short-lived beige head. Rich smoked flavour that felt a lot more complex than a typical Smoked à-la-Schlenkerla. Like doughy food slowly cooked on a campfire. All that wonderful smoke mixed with cake flavour, brown sugar and a strong barrel character. 11% is nowhere to be seen. Unique beer that is unfortunately almost impossible to find for me. Meaning that I have an Ed problem and that’s one Viagra can’t cure. ClarkVV (6708) - Boston, Massachusetts, USA - FEB 21, 2007
Draught at EBF on 2/10/07
Goose Island was my favorite brewery at the fest. Allagash certainly brought their A game, but Goose Island Matilda singlehandedly stole the show, or wait was it Bourbon County? Or maybe this beer? Just awesome stuff. Another brewery that is very good with attenuating their beers properly and dosent compromise anything in mouthfeel.
This auburn/ruby-mahogany beer was well-conditioned and showed brightly, despite the darkness. Tan head is foamy and rocky, receding quickly, but leaving light lacing in its wake
Strong, stiff chocolate and light phenols impress the nose drily, with the smoke starting out slowly and building up steam. Estery cherries and liquorous alcohol vapors keep things very dry, but a rum-raisin-like sweetness and some soggy but welcome sweet malts help bring back the balance. The smoke unfolds hugely with warming and provides dry, hickory smoke, light bacon and sticky treacle. Really all over the place, but you have to respect the absolute stunning complexity and individual intrigue of the notes. Bourbon adds more spiciness but dosent seem overdone.
A bit more focused in the flavor, with bready, dry smokiness giving notes of bacon and applewood, while cherries, vanilla and dry chocolate all create one hell of a unique smoked beer. Strong alcohol warmth, a bit unruly at times, but if you can get passed that, it’s incredibly interesting how developed the smoke is (not just blunt, salty, beefy-thick smoke). Probably a product of everything else going on in here that helps take some of the focus off of the smoke. Sticky molasses hold everything together on the end, somewhat precariously (breadiness begins to build and some acidity as well). Crazy, just crazy stuff, but I guess it hit me the right way. The dryness helps.