Oakes (17664) - Vancouver, British Columbia, CANADA - JUN 25, 2000
An excellent example of the Vienna style. Bov (12636) - Bienne, SWITZERLAND - OCT 2, 2000
amber colour, strong malt aroma like a bock beer, caramel, sweet - excellent kp (10882) - Woodstock, Georgia, USA - SEP 1, 2007
Name: ArtisianMartinT (9880) - Montreal, Quebec, CANADA - APR 18, 2005
Source: Wild Wing Cafe, Marietta
hazy light amber, whispy head, spicy hop aroma on top of sweet hops, rich malt flavor, underlying hops, slight bitterness in the finish
Aroma: 6/10; Appearance: 5/10; Flavor: 7/10; Palate: 5/10; Overall: 16/20
The score was calculated based upon the notes and an old scoring system.
The Lure:3fourths (9345) - Boulder, Colorado, USA - JAN 20, 2003
Caramel malt, oranges and apricots point towards what could very well be a scottish ale. The yeast aroma’s shows signs of wear, and thus suggest that the malt sweetness might have been bolder.
Softness is the key for the oranges and apricots. Mellow flavors in a quenchable if not thin body. Probably getting tired, but still good and ultimately drinkable.
Respect is due for a valiant soldier still sharing his experience.
UPDATED: SEP 19, 2012 Found this dusty bomber in a local store. Pours nice and clear, small head with big bubbles. Smells like sweet spices. Taste is of slight hop bitterness, but mostly of sweet spice.
ClarkVV (6708) - Boston, Massachusetts, USA - APR 21, 2005
1998-2000 bottle (somewhere in there) big thanks to SkepticMAP for sending this. Opening beer of the best tasting of which I’ve been a part of, to date. Peachy-orange colored body, light ruddiness to it, with a layered effect of darker colors on the bottom. No head, only a smattering of bubbles, but it hasnt lost every last drop of carbonation, just most of it. Aroma has tons of brown bread, hints of cinnamon and some cider vinegar, though not terribly strong. Smells like old Seignuriale. . .Flavor....darn, it’s long overdue. Mostly oxidized/watery body gives glimpses of past grandeur. Caramel, strong chewy/nutty yeast, more apricots and peaches with some light spiciness that gives the effect of rye.Rastacouere (6177) - Montreal, Quebec, CANADA - APR 18, 2005
I’m going to go out on a limb here and do something different. As with many young samples of beer that are not particularly superb yet, but show great potential (and thus I rate on cellar potential), I am going to rate this on what it must have been in the past. Because you can certainly feel the large amount of thick caramel malt. Certainly this was not intended to have been aged this long, as well. Proper yeastiness (it’s Rogue after all), tons of sediment and bits of grainy vienna malt, light fruit. Rewind 2-3 years, taking out some of that oxidation and I have no doubt this is a fantastic example of the style. There are no off flavors in this old sample, just heavy oxidation. What can you really expect from a 5-7 year vienna?!
Y2K bottle. Cloudy sedimented amber. Growing oxidation starts to haunt the aroma. Stale caramel malt doesn’t have the conviction it must have had once, it comes out chocolatey, earthy and fruity (apricot), but with weak corners if I may say so. While there’s still a biting carbonation, it feels thin and too mineral/rocky for its own good. Watery mineral water flavours (not so flavourful then), slightly buttery, biscuity… muzzlehatch (4959) - Beloit, Wisconsin, USA - APR 20, 2005
22 oz bottle, circa 2000, shared in stuporous amazement with beerbuzzmontreal, ClarkVV, MartinT, tiggmtl, olivier, Rastacouere and Simon at the Farmhouse Ales and More! tasting in Montreal. Orangy-apricot slightly hazy hue, virtually no head...big yeasty, vinous, slightly vinegary/cidery nose, interesting if not exactly "right"...body somewhat weak and thin, watery and oxidized not surprisingly, a bit woody and lightly caramel-accented...this is clearly on the dowturn, but there’s enough left to indicate that it was probably a superb example at one time...why doesn’t Rogue make more stuff like this amongst all of their hopmonsters?
tiggmtl (4545) - East York, Ontario, CANADA - APR 18, 2005
Caramel, apricot, chocolate notes to the aroma. Opaque tan body with very slight, fully-diminishing head that leaves a whisper of lace. Plenty of sedimented yeast in suspension. Caramel, toasty malts are somewhat tired with an overall sweet and fruity flavour. Medium-light body is rather still with low carbonation. Bottle (2000) enjoyed with beerbuzzmontreal, ClarkVV, MartinT, muzzlehatch, olivier, Rastacouere and Simon. Crit (3996) - Surrey, British Columbia, CANADA - JAN 3, 2003
Deep golden amber.Little or no aroma. Good sweet malt flavor.