NVBeer232 (467) - Reno, Nevada, USA - APR 17, 2006GT (10000) - San Diego, California, USA - JUN 10, 2016
(Thanks to Darkelf for this bottle!) Mahogany pour with a thick, creamy, off white color. Great lacing. Complex nose that instantly reminds me of a fortified wine, like a sherry or madiera. Full of belgian yeast, candi sugar, raisins, wood, sour cherries, and some hints of chocolate and roasted malts. Not nearly as sweet as I was expecting, and thatís a good thing. Very wine-y. Flavors mimic the nose, with some notes of toffee, also. This really lived up to the hype. Now I just canít wait to try the Cuvee de Tomme! Huge thanks, Stephen, I owe you one!
750mL at a tasting. Not sure on the year, but the label is black and white with the Pizza Port logo. Hazy brown pour with low foam. Very old beer here. Oxidized nose is dark orange, toffee, brown sugar, more like an old barleywine. Taste is still drinkable, minty, akin to an older oxidized barleywine. Muted alcohol, tangy orange, not too sweet, itís certainly interesting to try. Iím sure it is a shadow of its former self, but Iím thankful to sample this. JohnnyJ (5545) - San Diego, California, USA - NOV 7, 2015
Bottle. Older label than pictured. Dark muddy brown pour, with a tan head. Sweet, heavy oxidation, caramel, dried dark fruit, and cardboard. Ok, still somewhat drinkable. Ughsmash (7508) - Pewaukee, Wisconsin, USA - SEP 26, 2015
Really old rating. Poured deep brown with a nice creamy, beige head. The aroma picked up warm, well-aged dark fruit, toasted caramel, and lesser bready notes with some broken-down hoppage and spicy yeast around.. past its prime, but still aiight. The flavor found similar stuff, with some odd tartness and more broken-down hops toward the back. Medium-plus bodied with low-moderate carbonation.. OK feel. Glad to have tried it. 50belair (3617) - Florida, USA - JUL 6, 2014
Bottle (older label, í05 batch I believe). Murky dark brown pour with a kaki head. You can smell the oxidation. Sweet caramel malt bouquet. Big caramel malts, dark fruits, and oak notes. Big time oxidation. Good body and mouthfeel. Would love to have tried this back in the day. This sounds crazy but the oxidation almost gives it a cherry flavor. jcwattsrugger (12418) - Florida and, New Jersey, USA - OCT 16, 2013
bottle of about í05 vintage shared by jredmond for 5/10/4 @jts-lt tan-cloudy brown/amber. A-dk fruit, med malt-molasses, some oxidation. T-oxidation, dk fruit, med malt-molasses.
jredmond (8204) - New York, New York, USA - JUN 10, 2013
Bottle I shared at Clockworks 4K/5K/10K Gathering 2013. 2005 Vintage I think. Pours a deep mahogany with nice haze and light off white lacing. Aroma is faint, dusty musk, belgian spice and candy. Mouthfeel is medium, nicely carbonated with notes of musky dusty basement, faint fruit, aged belgian candy and spice. Slightly passed itís prime, but this was probably one mother of a beer a few years ago. blipp (9171) - La Mesa, California, USA - MAY 30, 2013
Bottle at the 4k5k10k tasting. Pours brown with a beige head. Sweet malts, toffee, light yeasty spice, and some hints of oxidation-like weirdness. Still good, but not as good as it probably once was. jtclockwork (16443) - , New Jersey, USA - MAY 18, 2013
Bottle shared by JRedmond for 10k/5k/4k. Pours cloudy caramel brown. Nose and taste of caramel, toffee, grape, dark fruit and sherry. Lightly oxidized. Medium body. alexsdad06 (10268) - Cincinnati, Ohio, USA - APR 4, 2013
Bottle sample at RBSG 2010 (notes) shared by eyedrinkale (I thought). Pours a murky brown color with a small beige head. The aroma and flavor showcased thick sweet caramel malts, big fruit character (berries, raisins, fig, even some citrus), candi sugar, brown sugar and some bready character. Definite oxidation, although it seems to have held up pretty well. daknole (11044) - Scottsdale, Arizona, USA - AUG 12, 2012
A personal whale finally tasted, thanks to Dr Bill at Woodshop. Piursca very dark brown with a big bubbled tannish head. Mega malf nose, sticky dried fruit, molasses, dark wheat bread and some oxidation. Flavor has held the test of time remarkably well. Sweet, malty, brown sugar, buckwheat honey, and light oxidation.