valpoaj (755) - Valparaiso, Indiana, USA - DEC 16, 2012
Sampled at FOBAB ’12 - First thought when I decided to give this a try is that I’d have to drink a lot more than I currently have in order to dream up this brew - impy in bourbon, ok...add oude bruin in pinot noir with lacto...hmmmm, ok...now oatmeal stout in whiskey with blackberries - ridiculous. Anyway, pours a near black, thick light tan head. Aroma is odd...sweet malts, underlying sour fruit, some booze. Flavor can be summed up in one word that I wrote in all caps...ODD. Neither really good nor offensive, the sourness seems to move to the forefront while a bunch of other flavors - wood, dark fruit, a vinous feel, etc - are melded together. Palate seems (I think) appropriate for the style - not difficult to quaff. I’d take a full drink of this some day just to try and piece it apart more, but this was seriously one interesting drink TheAlum (7164) - Aurora, Illinois, USA - NOV 27, 2012
Sampled at FoBAB 10 - 2012 (Chicago, IL). Pours a rich blackish opaque hue, dark with a frothy light brown head. Laces well. Aromas are gentle toasty malts, some sour cherries, gentle oak. Some oak, roast, gentle toffee. Black malts, gentle sourness. Initial is medium bodied a bit bit thicker with gentle sour cherry, gentle funk, roasty and toasty, some vanilla, oak, toffee and sticky malts. Gentle sourness, funk, kiss of spice in the middle. Backend is gentle toast, roast, lingering gentle sourness. Solid. Richer body, mellow wild influence. Not bad. Pailhead (6543) - Rochester Hills, Michigan, USA - NOV 19, 2012
On tap: The aroma consists of chocolate, coffee, and some sour fruits. It’s a dark brown, with no transparency, and a small beige head. The flavor starts with moderate-heavy chocolate. There is some sour cherry/lemon in the middle. The finish roasted coffee, vanilla, and bourbon. It’s medium bodied with soft carbonatio and mouthfeel.