wnewberr (100) - Huntersville, North Carolina, USA - SEP 11, 2012AdamChandler (4977) - Enfield, New Hampshire, USA - MAR 23, 2013
Perfect coffee, caramel, and chocolate aroma. I expected the Belgian yeast to shine through in the flavor a bit more but caramel chocolate flavors are something to dream about. Could use a little more head retention.
dark amber, no head.
yeasty, some bread and bitter chocolate. oaky and char smoke
very roasty and some smoke. Hint of very weak chocolate and burnt espresso beans. too dry and roast for my liking. weak finish Ratman197 (14692) - Arvada, Colorado, USA - OCT 18, 2012
Poured a translucent dark brown nearly black with a small lasting brown head. Aromas of bourbon, coffee, dark chocolate, roasted malt, carmel and light vanilla. Palate was merdium bodied and smooth. Flavors of coffee, dark chocolate, roastiness, bourbon and light vanilla with a smooth lingering chocolate finish. RABinCO (1508) - Colorado Springs, Colorado, USA - APR 30, 2012
I love the original mocha belgique because of how well the flavors and aromas blend and balance, but the bourbon here throws all of that off. It pours nice and dark though wit ha slighter head. The coffee aroma still manages to break through the bourbon, but it’s not too pleasing. The alcohol burn from the bourbon, like I said, does too much to the overall profile of this beer. It’s nice to sip on a taster, especially when you have the regular version on hand to compare. Butters (4059) - Richmond, Virginia, USA - APR 30, 2012
Sampled on draft at the Springtime festival at the brewery. I was so excited when I saw this beer! Sadly, I set myself up for a lot of disappointment. The pour was a nice dark near black with fair tan head. The nose was actually not bad, as the coffee aromas had faded quite a bit from when I recalled having the original base beer. I think the coffee reacted a bit unhospitably to the bourbon barrel. I wasn’t a huge fan of the base beer originally, but it was better than this for sure. The cocoa and dark chocolate sweetness is almost completely covered up, by the ’old coffee’ ness of it. A bit astringent, and lots of woody tannin qualities, but not overly bourbony or hot? Not sure how that happened? I think they are still trying to get the kinks worked out on their barrel aging processes. And it was evident as they have learned a few things from this experiment when they made their Bourbon Cru - now THAT is a tasty bourbon beer!