drewbeerme (3921) - Chicago, Illinois, USA - DEC 17, 2011
draft at clybourn. Pours dark brown with foamy tan head. Nose hoppy, juicy orange peel. flavors are juicy citrus, caramelly malt, mildly roasty, nice tough drywallman (368) - Lake in the Hills, Illinois, USA - AUG 3, 2011
On tap at GI Wrigleyville. Poured black with just a little lacing. Malt taste was of currents, a little vanilla, and a touch of soy. Hops were just balancing of an herbal type. Very good and went down easily. LilBeerDoctor (4230) - Pittsburgh, Pennsylvania, USA - JUL 31, 2011
On tap at GI Clybourn. Pours black with a thick tan head. Aroma of bready malt, yeast, peppery spices, and a hint of roasted malt. Flavor of lots of cocoa, some roasted malt, and Belgian yeast. Very interesting and tasty too.
7/4/8/4/15 [3.8/5] JulienHuxley (5979) - Sherbrooke, Quebec, CANADA - JUL 29, 2011
On tap at GI Clybourne. Aroma: Burnt toast, dark chocolate and yeast. Appearance: Black with offwhite head. Taste: Feels more like a saison with some bitterness added, chocolate notes and a peppery finish. Palate: Well carbed and full, nice spicy finish. Overall: Good stuff considering I’m not so much into dark saison. mcdalough (21) - Illinois, USA - JUL 26, 2011
Drank 7-25-11 from Goose Island Cly tap.
Aroma: Big mango nose which continued to surprise me, supported by some mild belgian yeast spice, roasty, and coco notes. All are mild however and in support of the fruity nose.
Appearance: Pours a very dark, but not oily viscous black.
Taste: Wonderful tropical fruit initially on the palate. Boysenberry and mango dominate. Some savory spice on the mid palate while mid to late brings some toasty and roasty notes. Drinks much lighter than it looks but still has a complexity to satisfy. Mild sourness after half a glass.
Palate: Lighter mouthfeel, especially considering the appearance.
Overall: A fantastic and nuanced beer which continued to surprise, especially given it’s appearance.
NobleSquirrel (3439) - Chicago, Illinois, USA - JUL 23, 2011
Draft at GI Cly. Pours a murky brownish black with a pale beige head. Nose is interesting and fruity, some roasted cocoa and an earthiness that is really nice. Yeast character is fantastic with spicy white pepper and a firm hop note as well. Fruitiness is really welcomed with prunes and blackberry notes. On taste, has a distinct almost roastiness to it and a clean bitterness. Medium bodied. Fruitiness lasts through the taste as well with more of the dark fruits coming through and balanced by the earthy pepper. Pretty damn tasty stuff. FunkyBrewster (1518) - Chicago, Illinois, USA - JUL 22, 2011
On draft at the brewpub. Pours a deep brown close to black with a beige head. Aroma is a bit spicy with some nice roasty notes, a bit cocoa, a bit coffee, the belgian yeast having some presence, fairly interesting blend of aromas. Flavor has all of the above, with a bit more fruitiness in the middle to the finish, which gains some of the roast and cocoa notes that give it a breadier character than expected. Not 100 percent sure how I feel about this, so much trying to go on it gets a bit muddled, but not bad. Pailhead (6543) - Rochester Hills, Michigan, USA - JUL 17, 2011
On tap: The aroma consists of chocolate, fruit, apple, floral notes, and a hint of pepper. It’s a dark brown with some orange highlights and a one finger beige head. The flavor starts with a quick dose of chocolate and fruit. The finish has lemon peel, floral notes, apple, and a hint of pepper. Medium bodied with mild carbonation. TheAlum (7164) - Aurora, Illinois, USA - JUL 16, 2011
Tulip on tap at the brewpub (Chicago, IL). New Chef’s collab, happy to try it. Pours a nice blackish hye, good opaque quality, edges don’t lighten up with with a decent sized light brown head, dies to a decent layer and laces ok. Aromas are a plethora of flavors offering some coffee and roast, some spicy black pepper, touches of red and dark fruit, with mellow Belgian yeast, faint spice from it. Good deal going on here. Initial is medium bodied, offering toast and bread dough, some cocoa, and some darker red fruit influence. Touches of dryness and earthiness from the cocoa into the backend with light spicy black pepper, touches of apples, Belgian yeast, bread dough. Finish leaves lingering roast and cocoa, lots of bread with a touch of Belgian fruity yeast and touches of black pepper hanging on. Interesting, that red fruit character grows further into the beer on the front end, leaving cocoa, Belgian yeast, dryness and some pepper into the finish. An interesting experience. A bit strange. zebra (2384) - Illinois, USA - JUL 16, 2011
spice/herb/vegetable is the "style" for beer with weird ingredients, but squid isn’t any of those. is it time for a new style, "cephalopod"?