Aubrey (3516) - Bellingham, Washington, USA - OCT 29, 2005
Deep amber-yellow-orange hue. Malty-sweet base, with notes of sugary rock candy and caramel. Slight hint of yeast, but I yearned for more. Light flowers and mild spices (I didn’t think it was as spicy as Ernest’s description ... perhaps I got a tweaked batch). Coriander and orange peel were not up front at all. OK bitterness level. Missing some Belgian-esque qualities. Tasty, but very restrained. Crosling (1864) - Fort Collins, Colorado, USA - SEP 12, 2005
Draught @ Pitcher’s in the disgusting and smelly city that is Greeley, Colorado. I agree with Ernest in his description of this beer. This is was overspiced, which conseals anything else that may have been revealed aromatically or in the flavor. I found no hints of Belgian yeast or hops. To me, this was more like a gruit beer, with a coriander, ginger and orange peel overload. Murphy (1759) - Fort Collins, Colorado, USA - SEP 6, 2005
Clear brown, no head. Spicy corriander aroma, nice. Bubblegum and pine-flavored cleaning agents dominate the palate. Chemical finish. Ernest (7713) - Boulder, Colorado, USA - JUL 4, 2005
Draught, Greeley, Pitchers.
Head is mostly diminishing.
Body is medium amber.
Aroma is lightly malty (toasted grain, cookie), with strong notes of coriander, ginger, clove.
Flavor is moderately sweet, lightly acidic, lightly bitter.
Finish is lightly sweet, lightly acidic, moderately bitter.
Medium body, watery texture, soft carbonation, lightly alcoholic.
I was looking forward to this, but unfortunately it’s way overspiced. As in, covering up virtually any other aromas. I think the base beer needs to strut its stuff more and show off its Belgian-ness before the spices enter the picture.