Leighton (21089) - London, Greater London, ENGLAND - DEC 4, 2013
Tap at Ma Che - Roma. Pours cloudy orange with a tight, creamy cap. The nose holds cured ham and bready malts. Big sweet flavor with ripe citrus, sugary bread, ham and mellow smoke. Full bodied with fine carbonation. Sticky sweet finish with lots of ham, moderate bitterness, white bread, some dried citrus rind. Drinks well for its strength. Cunningham (7861) - Halden, NORWAY - JUL 12, 2013
Theydon_Bois (19200) - Hazlemere, the lower Xhitlerns, Buckinghamshire, ENGLAND - JUL 7, 2013
Appearance: Hazy deep golden color with a small off white head. Ok lacing.
Aroma: Malty, some fruity notes and a dominating bacon aroma.
Palate: Medium + body. Slightly sweet and a fine bitterness. Soft carbonation.
Taste: A very dominating bacon flavor. Malty and a bit fruity background. Dangerously well hidden alcohol.
Overall impression: Tasty with the right food.
Personal stats: On tap at Ma Che Siete Venuti a Fà in Roma, Italy.
Tap at Ma Che, Roma, 22/06/13.
Hazed golden with a thinnish off white head.
Nose is dark fruit, light smokey notes, toffee, lgiht woody notes, toasty smoked malts.
Taste comprises toasty malt, hoppy backnotes, salt splashed caramel, grain, sugars, dark fruit, low cal Frazzles.
Medium bodied with bite, light smoke in the finish.
Excellent rausch - is this really approaching double digits on the ABV front ??? Stupidly drinkable stuff! Mortlach (2335) - Rome, ITALY - JUN 24, 2013
22/06/2013 Ma che siete venuti a fà (tap). Arancia torbida, schiuma biancastra abbastanza abbondante e persistente. Al naso sentori di luppolo pungente e agrumato, affumicato deciso, speck, leggera banana e formaggio. In bocca è altrettanto equilibrata e i nove gradi e mezzo non si sentono per niente, il finale è luppolato e rinfrescante e ne aumenta la beva. Corpo medio, carbonazione media-leggera. Una lotta tra titani, ma con un equilibrio fantastico, complimenti ad Andreas! 3fourths (9332) - Boulder, Colorado, USA - JUN 15, 2013
UPDATED: OCT 5, 2013 Draft at Fränkisches Bierfest in Nürnberg, after having a yeasty sample from the lagering vessel a week and a half before.
In the morning the keg was muddy and hazy so there wasn’t much to get out of it other than raw American hop tropical fruit / bubble gum and an earthy / muddy yeast character. Alcohol is never apparent, not in the nose, flavor, finish or burps, but I think the keg tapped today was probably around 8-8.5% with some time before the beer reaches 9.5%. Later in the day the keg was settled and Romator was pouring clearer, similar in appearance to the Kellerbier that had been pouring each day. Has a TON of citra / high-alpha grapefruit / tropical fruit / bubble gum hop notes on top of a subtle smoked ham / pig back fat rauch malt savoriness. Centennial hops give it a tea and pine character. Citra gives it a lot of tropical fruit bubble gum. Simcoe, I think is in there, from the slight green onion / shallot twang. And the last American hop I think is Columbus, is herbal, fruity, floral and very acidic. Creamy, low carbonation, sweet, full mouthfeel, bitter, Double IPA-ish rauch heller bock something. So a little bit like back bacon and pineapple pizza. I am not a fan of Citra hops at all, they are disgustingly bubble gummy and estery and fake-smelling, but in this beer they work because the master has a touch, and even an absurd-for-Germany smoked India Pale Lager is done probably the best that anyone could do. And yet this is the only one. So that says something too about Andreas Gaenstaller. He’s only the greatest brewer of his generation.