GT (10017) - San Diego, California, USA - JAN 27, 2015
[ Bottle ][ 75cl ][ Tasting ][ Free ][ Tasting Globe ][ 1.24.15 ]deyholla (12205) - Minneapolis, Minnesota, USA - JAN 23, 2015
>> Clear deep red pour, okay foam. Spicy salsa nose, red jalapeño. Taste is papery, watery, weak, spicy red jalapeño. Dusty, not really imperial porter palate or roast wise. Would need a lot more body to balance out the heat.
On tap at Northbound. Pours a clear deep amber an earthy brown head that dissipates to the edges. Aroma has lots of pepper with a touch of heat and roasted malts and dark roasted underlying. Flavor has same strong peppers that only have a touch of heat with a back bone of dark grain and light roast. arminjewell (9720) - East Lansing, Michigan, USA - JAN 18, 2015
Pour on tap at Northbound, dark reddish black pour with tan head, aroma brought big smoke, earth,smoked malt, some slight vegetal note into a slight spice, earthy note, touch of cocoa and roast in there. Taste is a mix of dark cocoa, roast, big smoke, vegetal notes into a slight smoked malt, touch of pepper heat, finishing bitter, earthy. RobertDale (6847) - Lansing, Kansas, USA - DEC 24, 2014
750 ml. bottle. Pours a darker reddish brown with a decent tan head. Aroma of peppers, smoke, and malt. Taste is chili peppers, smoke, roasted malt, and some caramel. Pretty good in small doses. radarsock (1223) - Massachusetts, USA - DEC 7, 2014
750 mL bottle supplied from Stine in Minnesota - many thanks! 9% abv, on bottom-left side of bottle. To oversized snifter, it pours a (wtf!) ginger ale-tinted medium brown with which an off-white head ringed head 1 finger in length stood. Aromas of white vinegar, rain-soaked Camel cigarettes, caramel apples, camefire smoke, iceberg lettuce, wheat dough, chocolate malt, paprika, basil, and German yeast. It probably shouldn’t smell as though it were a slice of craft pizza and all its crazy toppings - or at least I’m guessing. That’s neither good nor bad. Tastes the same with the addition of peated malt, light-roast coffee beans, and spent grain. Only by swallow does an attractively contained peppery spiciness come through, which I very much like. Here are just the facts, though: This is an imperial porter base, and I like my IPs chewy and dark, and this is 1. Watery as hell, and 2. Looks like a blend of Dr. Pepper and a ginger ale. So, yeah, interesting, but truly wasn’t my cup of tea.
MacBoost (1936) - Victor, New York, USA - DEC 4, 2014
750ml bottle thanks thome50. Pours a medium brown with a small tan head. Aromas of smoked chili peppers and roasted malts. Taste is spicy as all get out, and semi dry. Really over the top pepper heat, along with a touch of smoke. The end result is very good, though. High boost imperial ported accented with hot peppers and smoke. I dig this beer a lot. falco242 (398) - Minneapolis, Minnesota, USA - AUG 31, 2014
A real nice cool heat on the aroma and taste. The smoked peppers play a real nice role and keep a great subtle spicy palate. Definitely best with grilled food as a lot of this would be tough to drink on its own. Trev (2023) - Lakeville, Minnesota, USA - AUG 15, 2014
Ruby brown pour.
Aroma is smoke, green pepper. Roasted malt.
Flavour is dark fruit, smoke, hickory, green pepper, spice catches in the back of the throat. Interesting and enjoyable beer.
---Rated via Beer Buddy for iPhone UkrainPubCrawler (122) - Minnesota, USA - JUN 22, 2014
This is truly an amazing and delicious beer! The pepper flavor is amazing with just the right amount of heat. The pepper in combination with the Imperial Smoked Porter makes this beer extremely unique with tons of character and flavor. Rich and dark with a thick foamy head. You have to try this brew! Ibrew2or3 (8814) - Tempe, Arizona, USA - JUN 18, 2014
Woodshed 3.0, Hot Box? Hot Damn! Sample courtesy of Sparky. 750mL pours with a mahogany colored body that supports a dirty tan head of foam. The aroma offers up big and bruising chili pepper heavy salsa, mild molasses notes, malt sweetened dark roasted malts and a light smokiness. The flavor delivers a good dose of smoke and then a thin ring of molasses. Very quickly though big chili pepper meat bubbles up along with a slowly growing peppery burn. This has a thin body and a mild malty backbone that allows the solid pepper to shine but not to the point of going over the top.