Dragonfly1 (500) - Colorado, USA - MAY 3, 2011
RBY- draft- snifter. Dinner with Dad. Mmmmmmm... sweet, vanilla, coconut, dried fruit, malty, delicious. Love how this turned out in the barrel. phaleslu (10748) - Cincinnati, Ohio, USA - NOV 16, 2010
Draft sample at FOBAB 2010. Pours a red-amber color with a small off-white head. Notes of doughy and sweet malts, cherries, raisins, caramel, vanilla, oak, sugar, piney hops, and resin. Medium-full bodied, with low carbonation and a malty mouthfeel. Strange beer, and very much like a barley wine without much alcohol. SrSilliGose (3324) - pouring bus, New Brunswick, CANADA - NOV 7, 2010
fobab. sweet earthy, doughy red ale. light, herbal, pine, hop bite. some light toast and cherries. bourbon kind of an afterthought. decent body, for 9 months in barrel and the relatively low abv. good. anders37 (27237) - Malmö, SWEDEN - JUL 13, 2010
Draft @ FoBAB 2009, Chicago, IL. Pours a hazy dark reddish color with a small off-white head. Has a sweetish malty hoppy caramel aroma with hints of yeast and some hints of oak. Sweetish malty caramel and hoppy yeasty flavor with weak hints of vanilla and oak. Has a sweetish malty spicy caramel finish with some weak hints of bourbon. User29624 (1687) - - OCT 18, 2009
I actually like the regular Demon Sweat over the bourbon barrel aged one. Pours cloudy reddish brown with a tan head. Aroma of some hops, but malt sweetness, caramel, and the bubblegum aroma of the yeast dominate. The wood and bourbon don’t blend as well with this type of beer. I am fairly certain the menu said 10% ABV also. I do like that they serve $1 samplers of this beer.
TheAlum (7164) - Aurora, Illinois, USA - SEP 27, 2009
tmoreau (4678) - Lombard, Illinois, USA - SEP 10, 2009
Sampled on draft at the brewpub (Lombard, IL). Pours a nice deep murky dark amber, hazy, good offwhite head that laces ok, films. Aromas are some more subtle oak notes, vanilla and bourbon mix with a touch of booziness and some muted citrusy hops and sweet mellow malts. Nice. Initial is a nice barrel, tamer and balanced, vanilla and oak, bourbon, and a light booziness that is pleasant. Citrusy hops are muted, touch of belgian yeast, caramel and toffee malts. The barrel is the dominant element, but the hops and lighter belgian yeast are there, adding to complexity, as the hop profile comes about as well. Very well balanced, complex, better than the base and not really thinned out at all as a result of the aging. This is a nice, interesting beer, all elements add complexity and I especially like how the bourbon, vanilla, and Belgian yeast meld.
Snifter served at the 09 seasonal tapping. A 10% abv, and according to Tim M., more time in the barrel, (about 11 months) and a commingling of new and older batches. The pour was a cloudy, orangy brown, with a head that was no more than an off white, bubbly foam ring and a light filmy layer, which produced some clingy streaks of lacing. The aroma was a little roastiness, vanilla, a hint of coconut, alcohol /bourbon, and some sweet fruit and citrus. The flavor added to these hints of oak /wood, warming alcohol, and a strong hop bitterness, with the combination of the last two producing a rather intense mouthfeel. NobleSquirrel (3439) - Chicago, Illinois, USA - NOV 19, 2008
Fobab VI. Again, pretty original. Pours a red-brown, offwhite head. Loads of hops, hit in the face with spicy apricot stew, mango, juniper and vanilla. Oak is definitely out there. Not sure how this is a Dubbel, but whatever. This one is very hoppy, nice clean bitterness and lots of bourbon. There’s not a ton of Belgian character, but the caramel does detract a bit. Still, pretty good stuff. drewbeerme (3921) - Chicago, Illinois, USA - OCT 20, 2008
on draft at RB Yorktown, pours dark amber, small off white head. aroma of caramel, booze, bourbon, and vanilla. flavor is sweet, vanilla, caramel, bourbon. decent, but a bit bland if you ask me and I don’t think bourbon works with every beer! any Illinois wineries age in barrels? Cornfield (5569) - Oak Forest, Illinois, USA - SEP 14, 2008
Not an attractive pour, kind of a murky brown, but I forgave that once the other sensations kicked in. It had an aroma of Bourbon, cherry, vanilla, and charred wood. Tart and a tad funky, all gathered from the nose blended into the flavor accompanied by a slight touch of hop bitterness and a hit of alcohol. Very tasty. I missed the hops from the original, but the funky fruitiness made up for it.
Rock Bottom Yorktown, Lombard, IL