Ughsmash (7508) - Pewaukee, Wisconsin, USA - MAY 11, 2006
Bottled. Poured a deeper reddish-brown with a tall, lively cap of creamy beige head. Lovely hopped up aroma... pine, earth, and grassy notes on top of deeply-roasted cocoa and coffee. Flavor picked up about the same stuff.. body was fairly light and certainly refreshing. Cocoa was damn near burnt and a bit grainy on the palate. Hopped up cocoa finish. Really a solid effort that I could drink a whole bunch of. mkobes (2142) - paramus, New Jersey, USA - MAY 5, 2006
12 oz bottle. Deep brown in color with a nice lacing. Fresh hoppy aroma. Earthy and grassy notes. Roasty malty and hoppy flavor. Thin bodied. Finish is hoppy. Ok. Eyedrinkale (3214) - Astoria, New York, USA - MAY 5, 2006
12 oz bottle. Brown pour with a nice sized tan head that collapses quickly. Aroma is fresh, grassy hops along with burnt cocoa. Body is on the lighter side that makes me think the abv is about 6%. Hops are the star of the beer with the cocoa flavors and roastiness off just a bit. Interesting to say the least. TheEnemy (564) - Chicago, USA - APR 10, 2006
12oz bottle.NYHarvey (2153) - New York, New York, USA - APR 8, 2006
Pours a dark ruby-brown-black with a medium root-beer-like head that soon deflates and leaves almost no lacing. Aroma is nutty, roasty, some coffee bitter, medium hop bitterness and a tiny bit of dried fruit. Flavor has some malty caramel up front that is quickly followed by medium-roasted grain and a medium hop bitterness. Medium-thin, slightly gritty palate. Solid, but I actually prefer their standard Tommy’s Porter.
Courtesy of The_Enemy
Aroma holds cocoa some sharp grassy hops and coffee grounds all at a pretty strong intensity.
Dark brown to black in color with a thumb thick tan head that diminishes slowly.
Fore is fairly bitter, but from hops or just burnt malts it is hard for me to tell for sure. A mix of both perhaps. It definitely tastes well hopped to me...not Alpha Klaus hopped, but pretty hoppy and the acidic coffee flavors and burnt malts accentuate that. Has the right mouthfeel for a porter though I’m sure some will find it thinnish.
As it warms the cocoa becomes full on chocolate and starts to muscle out the bitterness. This is a pretty well done porter and would have probably been considered "extreme" 5 years ago.
Gurst (338) - Ann Arbor, Michigan, USA - MAY 16, 2005
A very creamy and sweet drink. The color is a dark reddy brown, complimenting the charred and sweet notes in the beer. Smell is like damp coffee grounds, cherry, and milk chocolate. An assortment of well-matched flavors; a quick start of sour cherry and sweet nectar, followed by burnt toast, coffee, semi-sweet chocolate. A lingering sweetness throughout the mouth mixes well with the coffee finish. Body is thin, but is just dry enough to be perfect for a porter. beermatrix (1497) - Twin Cities, Minnesota, USA - MAY 12, 2005
Darkly murked burgandy brown thats seemingly clear when up to the light and gets ambery edges. Ivory colored cap of medium stature, melts down to a whispy skim and the lacing sticks in thick strings.
Aroma of roasty cocoa and a darker nuttyness with light touches of vanilla and burnt leaves.
Good taster with mild roasted cocoa/chocolate and a black malt dryness and slight burnt grains. Tiny bits of tangy sweetness intersede adding a bit of dark cherry. Caramel coated nuts keep it smoother as the dryness tries to take over keeping an interesting balance. Finishes lightly drying but firm with a milky coffee and bits of burnt malt.
Feel is light and fluffy with its carbonation but substantially solid with a malty stronghold of caramel-chocolate candybar-like weight. Dryness within itself is pleasantly delicate as it balances out the sweeter stuff with just the right amount of give.
Drinks down fine and full as whole milk. Pretty solid porter. JPDIPSO (6216) - Wauwatosa, USA - MAY 17, 2004
Deep brown with a tint of topaz. Lasting moderate light tan head. Raw fermented grain aroma along with some hops aromas of mild pinewood and citrus. Rootlike licorice, heavy treacle and roasted malt flavors. Black coffee bitterness. Very dry finish. this really needs to be near room temperture for the flavors to come out. When cold, nothing more then black malt water. Gains some feel and flavor as it warms.