RobertDale (6480) - Lansing, Kansas, USA - JUL 4, 2013
22 ounce shared bottle. Pours a cloudy reddish brown with an average tan head. Aroma of fruit, caramel, and whiskey. Taste is caramel, whiskey, fruit, yeast, and spice. Pretty good. alexsdad06 (10430) - Cincinnati, Ohio, USA - DEC 9, 2012
750 ml bottle. This one became tough to rate since it exploded upon opening and continued to foam for 25 minutes. Once it had calmed down, there was a hazy dark amber colored liquid. The nose had some berry fruitiness surrounded by infection and wood. The flavor also had quite a bit of infection. Disappointing because I like most of their beers. GT (10000) - San Diego, California, USA - AUG 19, 2012
750mL at Campdown Brewdown. Hazy mahogany pour. Yellow sticky foam. Nose is tomato, sugar, bourbon, red wine. Acetobacter comes through. Taste is boozy, heavy, sugary, with Indian curry spice. Very strange. Huhzubendah (3705) - Washington DC, USA - JUL 24, 2012
Bottle c/o hobbie100. Thanks Richard!
Shared with Matt, Jeff, and Adam.
A: Old Habit appears a dark walnut shade, with yeast sediment in suspended animation. The floaties are trapped in the beer! Don’t fret, I’ll get them out. The beer has a light, khaki head akin to the pants I’m forced to wear to work on occasion. The head has some serious staying power. When it finally gets off the top of my beer, it leaves a mess all over the glass.
S: Funky tree branches soaked in whiskey barrels that were left out in the rain. Also lurking in there is a large and in charge malt presence.
T: This beer has a fair amount of complexity about it. It’s odd and funky. Some say it’s infected. I don’t necessarily subscribe to that point of view. There are a few pungent scents and flavors, but I don’t think there is a bacterial (yeast) infection. No need to get the brewer’s Monistat at your local homebrew store. It’s just woody.
Maybe the brewer went on vacation and was like:
"Honey, did you take that beer out of the oak barrel like I asked you to?"
"Sorry dear I thought you said add more oak to the barrel."
M: There is a formidable alcohol presence and a hoppy, bitter finish. Where did that come from? The hops must’ve sneaked out and jumped in the wrong brew kettle.
D: Splitting a bottle four ways was a good move. This beer was half-decent, but not something I’d want to drink too much of. squidknuckle (22) - New Haven, Connecticut, USA - SEP 16, 2011
750ml crown cap marked "Released: June 07" and "Bottle# 1575" purchased at the brewery in Oct 2008. Stored fairly well. Light hiss upon opening. Poured gingerly, but no need, beer very mellow. Slow to form quarter inch head which quickly died to very minimal lacing. Dark brown leaning red. Aromas of candied apple, whiskey, and bran muffin. Well integrated alcohol considering overtones of whiskey flavor. Smooth, unctuous masterful texture. Tastes like rye whiskey and whole wheat waffles. Lower carbonation utterly persistent right to the murky dregs. Would absolutely buy and age again.
ganache (5905) - New Jersey, USA - JUL 30, 2011
Bottle acquired from JahNoth in May 2008, thanks! Batch E!007, capped only. Nose has chocolate, heavy caramel and resin, light smoke, tar and ash, molasses. Murky caramel-brown pour with a short but pretty tan head. Taste reminds of an aged Bigfoot, with all the dulled hops and sledgehammer malt profile, but with the smokier, devilish character of an Old Ale. Somewhat oily body at first, low and smooth bitterness, lots of spicy rye and smooth woody tones. Vanilla and gentle earth (humus-silky). Alcohol well-integrated, gentle warming. Elegant, classy brew, a perfect winter sipper. msante79 (2225) - Mount Prospect, Illinois, USA - JUL 9, 2011
Had this one sitting in the cellar for a while and it appears this one is infected. Gushed upon opening. Pours really dark reddish brown with huge tan head. Aromas of caramel, malts, wood and infected tartness. Flavors of caramel, malts, earthy dark fruits, bit of wood, and quite a bit of tartness. Really kind of undrinkable at this point. Would have been pretty solid if not infected. MrChopin (4304) - Baltimore, Maryland, USA - MAY 30, 2011
ottle froths. Dark brown with large white head. Iight malt, heavy Brett pineapple sweetness over-riding smell. Flavor is more caramel, lightly burnt, some Brett coming in dry, farmy finish. Bit metallic, but not so bad. Beerman6686 (6607) - Pittsburgh, Pennsylvania, USA - MAY 23, 2011
This poured a dark red to lighter brown and murky. Aroma was of infection, slightly tart, some dark fruits and figs, as well as some of the whiskey too. Flqavor was not quite as infected as the roma, but still there was a definate odd flavor, i think both from the bugs and the rye. Wish I was able to try a non infected one of this, it could be interesting. cheap (5861) - Beaver Valley, Beaver County, Pennsylvania, USA - MAY 22, 2011
Had this at the RB Pgh Tasting, lthy’s place, 5/21/11. Big thanks to MrChopin for this brew. This bottle was batch 017. Big thick pour once we got this foaming bomb to stop erupting & spilling over. The taste and palate is enormous thick chewy cloying something. The aroma is also cloyingly sweet. Thick and quite alky taste continues. Rude, nasty barley wine taste impression. Even tho a few of us here said it was infected, its difficult for my to differentiate this from other barley wines. No CO2. Does have a somewhat rude hint of sourness on the backend, I guess this attribute is what others are identifying as infected. Yes, a pretty interesting brew, and that mildly tart finish makes it unique among BWs. Thanks Kevin for the opportunity to have this beer, otherwise I probably never would have had this in a lifetime!