stegosaurus (1882) - Levittown, Pennsylvania, USA - MAR 29, 2007
Nitro, Pours dark with a small compact tan head. Aroma of chocolate, roast, bourbon, and vanilla. The flavor is chocolate, wood, sweet, with a nice bourbon alcohol kick. Good brew. Mehmet22 (40) - Pottstown, Pennsylvania, USA - DEC 3, 2006
Poured from a nitro tap. A rather strong porter which distinctively yields bitter chocolate and roasted malt flavor. Head was light brown and short - less that quarter inch. Seemed flat, but tasteful and finished well -- leaving a crisp and not too sweet aftertaste. 1FastSTi (3360) - Glendale, Wisconsin, USA - OCT 2, 2006
GABF 2006. Pours to a dark mahogany body with a dense tan head. The aroma is bakers chocolate, nice balanced oaky bourbon notes. The flavor is rich with mellowed chocolate and balanced bourbon. Nice flat feel brings this brew together. bfeldmann (1050) - Wilmington, Delaware, USA - SEP 13, 2006
Poured a dark brown color nitogen head. Aroma was very vanilla and bourbon. Flavor was bourbon chocolate/nutty. Served to cold, as it warm could taste the wood. Not a bad beer not the best. User37895 (3085) - - SEP 12, 2006
Pretty beer, deep brown color, tan thick nitrogen generated head, very long lasting coating/lacing along the glass as the beer was consumed. The aroma was initially bourbon and vanilla over top of lightly roasted type malts that were hard to pick up under nitrogen. The flavor was initially not too overwhelming, but bourbon featured along with chocolate, molasses, and even some nuts. Mouhtfeel was not as dry as the regular porter and was slightly acidic and astringent. With increased temperature, the wood elements started to show up, but the bourbon took over along with some maple flavors, leaving much to be desired in this one, somewhat cloying and sickly, not easy to finish at that point. There are better base beers to bourbon age, and I didn’t think this worked out too well.
Sammy (12762) - Toronto, Ontario, CANADA - AUG 29, 2006
The nitro tap kills the stout/portre taste and all you are left with is corn bourbon from the barrel. A drop of mid-sip vanilla TomDecapolis (4636) - Milton, Delaware, USA - AUG 18, 2006
On tap at North Wales via Nitro. Pours a hazy darker brown with a ruby red when held to light. Medium creamy ligtht tan head that obviously sustained and laced. Aroma of Kaluha, bourbon, vanilla, chocolate, overall the aroma was lighter than the flavor. Flavor had lots of vanilla, wood, bourbon, some chocolate, roasty malts and coffee. Almost reminded me of a black and white shake with a shot of espresso and bourbon. Walt (2449) - Austin, Texas, USA - JUL 31, 2006
Pour is dark brown with a thin brown head...smell is roasty and sweet with some stronger notes of bourbon...taste is roasty, but slightly thin...sweetish... Dickinsonbeer (5073) - Hoboken, New Jersey, USA - JUL 25, 2006
UPDATED: FEB 26, 2008 I had this at the last HWOh and again at BCTC. I think eric brought both times. Pours a nice moslty clear deep brown with bright copper highlights and a nice head. Aroma is light bourbon mixing wiht the chocolate malts, some slight fruity esters and a touch of Diacetyl. Flavor is mostly chocolate malts with light tea-like floral hops, light wood and vanilla tannin notes-with the bourbon being very subdued and does not take over. Smooth palate. Very nice overall. Much better than the regular Pig Iron Porter. I see Frumpty brought to HWOH. Thanks to Eric and Ryan then. ClarkVV (6873) - Boston, Massachusetts, USA - JUL 21, 2006
750mL bottle shared by Egajdzis at BCTC ’06, fresh out of the barrels, apparently.
Fizzy but somewhat lasting tan head is initially one-finger high and does manage to provide some lacing at the top of the glass. Recedes fairly quickly to partial cover. Body is a dark brown/coal with deep mahogany notes and a glowing ruby-peach tone on the edges in the light. Not the most hazy of beers, but certainly still a low clarity.
The nose has an odd mix of vinous notes from the barrel that slowly smooth out in to chocolate and vanilla bourbon notes (though I think the chocolate is coming from the malt actually). Certainly not overdone in the nose, the wood definitely being prevalent, but it is by no means a boozy, sharp, raucous aroma. An argument did arise (spurred by me) as to whether it was too barrel-influenced, my opinion being that though the bourbon was not overdone, the wood tannins still dominated the aroma a bit too much. Anyways, I guess I have a very high sensitivity to any barrel character that plays a major role in a beer. I did get some chewy chocolate-toffee notes, and a definite sweet malt feel, but it just seemed a bit drowned out by the barrel.
Dry barley notes, lightly roasty and vinous sit poignantly on the tip of the tongue, as the liquid slowly seeps in to the mouth, ushered on by light carbonation, creating a very wet feeling. Gooey chocolate peppered by wood tannins and drying vanilla notes all come to somewhat of a balance, but there is a high amount of ester/phenol activity throughout, keeping things dry and at the same time, very fruity. The combo of the fruitiness with the vinousness and then dry finish pushes this one a little out of sync with what I would like to see in a barrel-aged porter. While the body isnt watery, per se, I could stand a bit more to sink your teeth in to. But you can’t deny the chocolate malt and great level of base malt extraction. And you could tell the filtration was low, so it’s hard to be too critical. Certainly a well-done beer, I guess I’d just like them to ease off on the barrel a bit more. Alcohol combines with esters lightly on the finish, but is otherwise not a factor. A moderately bready, dry yeast character is quite noticeable as well and adds a fresh depth to the flavor.