JPDIPSO (6216) - Wauwatosa, USA - JUN 18, 2003
Bottled 2001: Hazy, cloudy, chunky brown amber with a thin lid of tan bubbles. Heavy sweet aroma with dates and mild citrus. Hints of alcohol and heavy hops waft up as it warms. Initial sweetness taken back quickly by a sharp hops acidity. About 2 minutes after the sip, a small amount of malt comes back, but way to late. OldGrowth (3474) - the Containment Area, North Carolina, USA - JUN 15, 2003
2002 bottle: Carmel with ouzo. Hazy orange brown color. Chocolate, roasted coffee, and grapefruit. Thick and chewy. I'm diggin it. dlclark (73) - Bloomington, Illinois, USA - JUN 8, 2003
Finally found a couple of bottles and this may be the most bitter beer I've had, which is good. Alcohol is well hidden and the hops are intense. Hints of malt but the hops kill the other flavors. clvand0 (350) - Lexington, Kentucky, USA - JUN 7, 2003
This beer poured very dark and had a moderate head and moderate lacing on the glass. The aroma was somewhat complex and I couldn't tell anything particular in the smell. The taste was very strong and difficult to drink at first, but you become accustomed to it quickly. With the alcohol content, it shouldn't be hard to drink several of these if you can get past the first one. Not at all pleasing at first, but it doesn't matter much after that.
Rockinout (966) - Kent, Ohio, USA - JUN 7, 2003
2002 bottle. Hopped up anise caramel flavor. Very dark red-ruby color. Great lacing. This truly is a "big" beer- malts, hops. Thick, chewy. I need to age some and try again.
edden (925) - cow- lumbus, Ohio, USA - JUN 1, 2003
UPDATED: OCT 18, 2003 4/5/03: bottle. joeycapps (1468) - Waterdown, Ontario, CANADA - MAY 30, 2003
full ruby-brown in color. no lacing. nice strong aroma which includes alcohol and malt. big flavor, with alcohol, malt and some floral.
10/18/03: need to add that this beer is also very hoppy! i think that this time i might rate it: 6,3,7,3,16 = 3.5 still very good overall.
UPDATED: NOV 15, 2004 1997 Vintage. Cloudy, dark brown. Very low carbonation & almost no head. Robust aroma of caramel, raisins, & mellow hops. Full bodied, chewy, oily, buttery feel. Smooth, mature flavour of caramel, dark fruit, & hops w/ an intense, bitter, warm, peppery, finish. dankfor20 (193) - Las Vegas, Nevada, USA - MAY 29, 2003
Aroma 7; Appearance 3; Palate 5; Flavor 8; Overall Impression 16; Score 3.9.
1999 Vintage. Murky dark brown w/ slight swirls of foam. Alcohol coats the side of the glass. Fruity, floral, caramel nose. Thick, chewy feel. Lots of malt & lots of bitterness--lots of bitterness. Otherwise some notes molasses, caramel, raisin, chocolate, & orange(?).
Aroma 8; Appearance 3; Flavor 8; Palate 3; Overall Impression 15; Score 3.7.
2003 Vintage. Cloudy, dark brown. Thin, light brown head. Low-medium carbonation. Fresh, malty & hoppy nose of citrus, apple, & caramel. Full-bodied but a little too fizzy for style. Very sweet, almost cloying caramel flavour w/ a mild acidity. Lingering, very bitter, warm, peppery finish. The beer is very young & needs to mature. Flavors are still too harsh.
Aroma 7; Appearance 3; Flavor 7; Palate 3; Overall Impression 15; Score 3.5.
2002 bottle. Dark ruby color with a half way decent head. This was a sweet dark fruit malt goodness. It had a tiny bit of hop finish. A good rendition of barley wine. mreeves (276) - Sammamish, Washington, USA - MAY 27, 2003
2001 vintage. Unfiltered, nice dark amber color, appropriate head. Nice barleywine--most noticeable characteristic is the high hopping level (120 IBU's), which lingers on in the finish. Cobra (1100) - - MAY 25, 2003
2002 Batch. 12 oz. brown bottle. Pours out a deep red- copper color. No head at all. Slight ring of bubbles around rim of glass. Very aromatic, smells of dried fruit, caramel, leather, and hops. Centennial hops make their presence well known, even before the first sip. Definite Chinook hops finish to it. Piney, resinous, but not citrusy at all. Coats the old tongue quite well, thank you. Syrupy and thick on the palate. Still young and grassy, and needs aged for at least 2 or 3 years before it'll be ready to fully enjoy.