pintocb (654) - Hoon, Georgia, USA - AUG 5, 2006
Delightful. Pours dirty brown with hints of red. Creamy head. Smells of raisins and cherries. Lots of esters at first. Alcohol shows through as it warms, but pleasantly. The finish is full flavored and lingers with the most amazing fruitiness...... Mudgemania (3) - New York, USA - AUG 4, 2006 does not count
What can I say..... I’m speechless....
Kudos to the lot of you!!!!!!
Carry on chaps... Funknmilla (751) - WAYNE, Pennsylvania, USA - JUL 26, 2006
On the pour... burnt rootbeer aromaevolved to .....dark chocolate aroma...sweet chocola
te, all included in the palate.... (J.B.) evolves into into a sweet candy-like love only to change to a sour malt discintion Gr0ve (2176) - Oslo, NORWAY - JUL 26, 2006
12 fl oz boitle, The Gingerman, NYC. Dark amber almost brown with a reddish hue. Figs, raisins, dark malts, candy sugar and some cherries in the nose. Somewhat thin-bodied. It also has some tart burnt maltiness to it that I don’t quite like. The alcohol is quite prominent as well. SwedeDog (364) - Windsor, Connecticut, USA - JUL 25, 2006
12 oz bottle. Not as cloudy as I’d thought, and not that much of a head. Other thant that, it looked great. Light aroma, but I did detect some cherry, banana esters, a small maltiness and that all too familiar Belgian yeast thing. Very dry in the mouth. Like a nice dry wine. I get some cherries (obviously), as well as a bit of astringency. The flavor started to take off as it warmed, but by that point, the glass was almost empty. I guess I’ll learn for next time ... Anyway, as it warmed, other dark fruit (fig, prune) joined the party, and the dryness faded a bit, and as a whole, became a little sweeter. Very malty toward the end. Pretty good, and one I might want to cellar for a bit, to see what may come.
skoisirius (1908) - Earth, Washington, USA - JUL 23, 2006
12 oz bottle into a St. Bernardus Semi-Trappist style glass. Pours a murky amber brown with a thin tan head. Aroma brings a cherry, alcoholic and Belgian yeasty nose. Somewhat estringent actually. Flavor is belgian yeast combined with a cherry tart (almost putrid) taste. Definitely an interesting blend, and they pulled it off fairly well. Might be worth it to age... TomDecapolis (4636) - Milton, Delaware, USA - JUL 22, 2006
06 State College Brew Expo. Pours a hazy golden amber with an average bubbly tan head that left some slight lacing. Aroma of cherry, dark fruits, yeast, caramel, toffee and maple syrup. Flavor of cherry, slight tart, dark fruits and yeast. An interesting mix. I have a bottle of this to open so I will revisit when I get to that. kmweaver (3208) - Petaluma, California, USA - JUL 19, 2006
Olney Beer & Fine Wine tasting. Reddish, cherry-cola appearance; medium, fading head. Light nose shows candy sugar, little bit of cherries and roasted malt. Full, malty straightforwardness, nice round mouthfeel. Long finish. Wiseblood (700) - Clarksville, Tennessee, USA - JUL 17, 2006
Deep burgundy with a rocky, tan head. Rich aromas of dried fruits and caramel. Hints of sweet chocolate malt wrapped in caramel. Complex and beyond full-bodied with sweet spices, dried fruits, dark breads, and earthy, woody notes. Like having toast with cherry preserves. Very nicely done. bissel (1) - USA - JUL 12, 2006 does not count
While I actually tasted this beer for the first time in the summer with a nice steak I am certain that I would be even more impressed by its richness and fine cherry fininsh if I were to drink it again with a robust stew or wild game meal in the autumn/winter.