meyers1023 (94) - Brooklyn, New York, USA - FEB 18, 2017
This could be the best porter I’ve ever had. The look is spot on, dark with a huge mocha head. The smell was outstanding, tons of chocolate, coffee, and hints of tobacco. The flavor follows suit as you get a bitter dark chocolate mixed with coffee and nice spicy finish. The feel is on the creamier side with a good amount of carbonation. fiulijn (20491) - Vancouver, British Columbia, CANADA - DEC 19, 2016
Hunted by Sergey; bottled 4.6.16beerplace (1691) - Vancouver, British Columbia, CANADA - DEC 19, 2016
Black color, medium brownish head. Aroma of roasted malt and dark bread, light wet cardboard, pungent. One of the smoothest beers, relatively dry; roasted malt, dark chocolate, cardboard, touch of liquorice.
Tasting at Alex’s. 500ml, bottled on 06-Apr-2016 (thx, Alex M.!). Pours an almost black with a beige head. Aroma is roasted malt, dark fruits, aome chocolate notes. Taste is huge roasted malt, black chocolate notes, very dry and even some boozy notes. Very good. Mesjasz (1521) - Lodz, POLAND - DEC 11, 2016
Aromat to tytoń, paloność, dym, lekki fenol. Smak lekko gorzki i słodki, kakao, tytoń. Solidna rzecz. Korcz (3372) - Warsaw, POLAND - DEC 11, 2016
Wyrazista, mega ciekawa paloność, sporo tytoniu, długa, kawowa goryczka, wyraźny aromat dymu. Bardzo klasyczne i bardzo smaczne. Mógłbym pić codziennie.
rami_pl (3429) - Warszawa, POLAND - DEC 10, 2016
UPDATED: FEB 23, 2017 Panel #1 Rami Rami is drinking an Everett by Hill Farmstead Brewery at Chmielarnia MarszałkowskaKawa, siano, tyton, palonosc, mooze dym... Dlugie posmaki wytrawne, popiolowe. Latwo pijalne, ale nie urywa nicBlairgus (4613) - California, USA - OCT 24, 2016
Ocena potraktowana skryptem do przeliczania ocen (uzgodnienie UT/RB).
24 oct 2016, bottle. Black. Nose is outstanding! Meaty, some char. Med body and mildly fizzy. Meaty, earthy, tobacco, sweet and tobacco. Wow! aleigator (945) - GERMANY - OCT 24, 2016
Pours pitch black with a fluffy, bubbly, mocha colored head.
Smells of melted chocolate, toasted walnuts, rock sugar and unsweetened marzipan. The nose comes very well together, balanced by a mellow earth note, including a whiff of dough and flowers, adding to the prominent chocolate.
Has an utmost soft mouthfeel, creamy with a medium, malt relying body, featuring a lively carbonation burst, tickling the tongue during the finish.
Tastes of milk chocolate, bitter cocoa nibs, which add to the complexity of the silk chocolate, and toasted hazelnuts. Turns a tad dryer during the mid palate with even more cocoa nibs, a whiff of licorice and lots of soothing cream. Finishes with rock sugar, fudge and bitter chocolate, clean and soft.
Very well built Porter, pleasantly complex without loosing its focus at any point. Intense during the mid palate, while finishing surprisingly soft and calm. MarcoDL (4920) - NETHERLANDS - OCT 12, 2016
At Hopishop 2016. Aroma of coffee, roasted malt and some choco. Taste has coffee, caramel, licorice and malt. Not bad, but very middle of the road. Alengrin (5334) - BELGIUM - OCT 11, 2016
At Hopishop. The best porter in the world according to this site - for what it’s worth. Lightly lacing, tan, moussy head quickly dissipating in the middle; very dark mahogany brown colour, blackish but still fully translucent. Aroma of beef stock cube and even gravy, walnut, home made caramel, dry liquorish candy, dried porcini, bitter chocolate, vague glue-like solvent effect but nothing disturbing. Sweet onset, hints of candied figs and dates, sourish undercurrent, beef stock-like umami accent from the nose returning immediately after the sweetness, softish carbo perfectly fit for the style, smooth oily mouthfeel, caramelly malt core with bitter chocolatey and mildly toasted ending, pleasant spicy hop notes blending in very well, lingering with the toasted malt bitterness, a tad grapefruity in the end, with a mild suggestion of warming alcohol. Very accomplished, rounded, easily drinkable porter, perhaps a bit too much tilted to the umami side for this style but I can see how this quality level in combination with limited production and even more limited distribution can create a hype.