Ratman197 (15212) - Arvada, Colorado, USA - APR 9, 2006
On tap @ Boulder Strong Ale Fest poured a cloudy copper with a large long lasting amber head. Aromas of pine, citrus and a hint of carmel. Palate was medium bodied and dry. Flavors of grapefruit rind, pine and earthiness with a dry bitter finish. hopdog (12953) - Lansdale, Pennsylvania, USA - MAY 4, 2006
Thanks to cquiroga for this sample. Poured a cloudy brown color with an averaged sized off white head. Aromas of rye, caramel, citrus, dough, and pine. Tastes of rye, caramel, oranges, dough, pine, and citrus. Rye is another quality in beer that I really like and the rye quality to this one was done just right. marcus (10571) - Sacramento, California, USA - FEB 23, 2006
On tap at Toronado. This dark brown ale poured with a short tan head, eliciting a very odd naphtha-like aroma. However, the flavor was very well-balanced with a hoppy finish. Ernest (7790) - Boulder, Colorado, USA - MAY 3, 2006
Draught, Avery Strong Ale Fest 2006.
Head is mostly diminishing.
Body is medium to dark amber.
Aroma is lightly malty (toasted grain), moderately hoppy (grapefruit, resin), lightly to moderately yeasty (dough), with a note of alcohol.
Flavor is moderately sweet, moderately acidic, lightly to moderately bitter.
Finish is lightly sweet, moderately acidic, moderately bitter.
Medium to full body, watery texture, lively carbonation, moderately alcoholic.
Agghh, make the floor cleaner hops and raw doughy yeast smells go away! ClarkVV (6839) - Boston, Massachusetts, USA - APR 19, 2007
UPDATED: APR 20, 2007 Draught pint at PP Carlsbad on 3/25/07
egajdzis (6692) - Pennsburg, Pennsylvania, USA - MAR 27, 2006
Lucid, slightly-bronzed pineapple colored body has a small, dense white head atop it and shows medium-high clarity, with moderate haziness and strong carbonation. Sticky lace is left behind as the beer recedes.
A big WHAP of hops hits the nose, somewhat juicy and with tropical fruit essences, but just intensely dry, piney and citric behind that. It’s fresh, very bold and sniffable, but the sweet caramel is held in check by the rye notes, which add some breadiness, light spice and pepper notes and the overall effect that the malt isnt really as balancing as it turns out to be in the flavor. Replete with yellow fruits (peach, nectarine, apricot, pineapple, mango), which forcefully come out upon warming, it tends to sweeten with warming as more of the base malt gradually oozes out. Light acidity/breadiness on the end, with strong grapefruit punchiness lingering, though some of the lively fruitiness lingers as well. Love the freshness and vibrancy of the hops in all of Pizza Port’s beers, but sometimes it’s just way too much, as I thought here. Alcohol is noticeable on the finish, lightly.
Before the palate can really take in any malt notes, it’s confronted by strong pine-wintergreen and fruity (but very bitter) grapefruit. Pale and light medium malt sweetness seems to flare up for a second, adding a barage of sugars that further disorients the palate, but the rye dryness (almost a vague nuttiness) calms things down a bit and provides a fairly chewy texture for some of the bitterness/sweetness to sink in to. But the hop power is never really controlled and a burning acidity, matched with some alcohol dryness/heat makes it quite punishing on the end, as you get in to the glass. Warming/breathing dosent seem to do anything for it, as the alcohol just emerges more sharply on the end, and the malt sugars get slightly syrupy. Just too raw and over-the-top, I thought, despite the fact that the individual flavors were pretty enjoyable. I actually preferred this quite chilled, and while the carbonation was still quite tight at the start of the glass. Difficult to drink much of it.
Poured a hazy reddish amber color with a small, off white head that left light lacing on the glass. Aroma of pine, citrus, tons of sweet malts, and some floral hops. Taste of pine and resin (reminded me of a double IPA), light citrus, sweet caramel malts, with grapefruit and alcohol in the finish. Full on chewy mouthfeel. BBB63 (6557) - La Porte, Indiana, USA - MAR 17, 2006
UPDATED: MAR 18, 2006 Enjoyed in my La Chouffe tulip: BückDich (5464) - McCall, Idaho, USA - APR 4, 2006
Pours a beautiful crimson hue topped by a thick foamy head and excellent lace. The nose has two distinct characters, one is piney juicy hops and the other is a sharp rye vapor. Additionally there is some caramel and a touch of phenolic snap.
The flavor profile is initially a sharp PNW hop pine and citric overtone with a rye bread and light sweet malt background. The finish is very dry and metallic with a lingering bitter quality. Noticed a underlying earthy and woody-like note as well to the palate, even some anise spice undertone sneeking about .
The palate is not for the weak, it is sharp and biting with lots of rye and hop snap, refreshing once you get use to it.
I found myself perplexed by this brew, some moments I really dug the attack of rye and hops but then there were moments I wish it would mellow out and let some sweetness follow.
Overall, I would call this a success and something I would easily try again.
Draught at Pizza Port Carlsbadthebeertourist (5189) - Oslo, NORWAY - MAR 24, 2006
Dark amber mahogany color with thin head and light lacing. Nose of pummelo rind mixed with light orange liquor and a splash of caramel. The flavor is similar with lots of grapefruity hops and creamy musky rye. A nice blend of hops and malts. The rye adds a light earthy chewy character to the mix. Double Red? Why not. Extreme? you bet. Delicious? Word! Unbalanced? This is San Diego, you know it is!
On tap in Solana Beach. Deep hazy bronze with a healthy off-white foam. Intense hop aromas of grass, citrus and flowers. Flavours are dominated by hops and more hops. Citrus and flowers flavours. Surprisingly more light-weight than expected. To me this was more like a double IPA than a barley wine. Dickinsonbeer (5074) - Hoboken, New Jersey, USA - AUG 29, 2006
Pours a hazy deep amber with a thin head and some sticky lace. Aroma is pungent and citrusy/pine and nice grapefruit and mango fruitiness. Caramel flavors, sticky, bready rye malt backbone with a hint of earth and spice, very bitter and tangy finish. Very smooth.