Rasta420 (19) - - AUG 5, 2012
22 &12 oz.bottle.Orange/amber hue. Very sweet and "boozy". Orange, toffee, carmel and bread flavors. Definitely needs some aging. Will try it again in 6. rougeau13 (3375) - Richmond, Texas, USA - AUG 4, 2012
Clear orange-copper-amber with a very slight whitish head. Aroma of caramel, orange, toffee, bread, and wood. Taste is somewhat sweet, a bit boozy, and a little bitter. Medium bodied, a little syrupy. Decent, but I’m sure it definitely could benefit from some age. ansermadide (1526) - Kyle, Texas, USA - AUG 4, 2012
This only spent 2 months fermenting, so with hardly any time to condition in the bottle, I can tell you before I even take a sip that this is going to taste immature. Even though it’s been in bottles for just two weeks (barley long enough for it to carbonate), it just isn’t enough time. I’ll give another review of this beer in six months, and each August after that.
First, I didn’t get hardly any sediment in this beer. Strange, considering that the bombers of this that were released were recalled due to excessive sediment. It glows brightly with an orange hue that shines through a slightly foggy light amber body. The head, barely forming as it’s only been in the bottle for two weeks, is an almost bright white color. The lacing looks like it has potential, but it isn’t quite sticking to the glass very well. And carbonation: hardly there at all. By appearance alone this beer needs time to condition in the bottle... before it goes in the cellar (note to self).
The aroma is also a little too "straight from the fermenter". It smells of light caramel with a slightly spicy note... and that’s about it. Even the alcohol is hard to pick up in the nose. Once it’s in the mouth it’s a little more enjoyable. A sweet fruit character shoves its way to the front of the palate immediately, followed by a yeasty grain and hop character that screams, "I’m not done conditioning... let me age!" I really don’t want to review this beer at such a young age, but it’s important to the process.
There is a slight toastiness to it. That, coupled with the fruitiness and yeast really reminds me of an English ale, especially with its slightly creamy (yet thin) mouth feel. The more of this you get in your system the warmer it gets in the finish. The alcohol is really well hidden for as much as is in it. The sweetness, no doubt, is to thank for that. Some of that sweetness, although it doesn’t seem to stick to the glass, sticks to the edges of the lips, making you lick your lips.
Taking a step back and thinking about what an Old Ale usually tastes like, it’s actually spot on, or at least has the potential to after a longer amount of time in the bottle. This is one of those beers that will probably be enjoyable after 6 months, taste best at about one, and after two on a classy descent to smoothness. Can’t wait for 2013! jhamp9 (2060) - Corinth, Texas, USA - AUG 3, 2012
Tap at Oak St. Clear dark copper with a nice white head. Aroma is wood, fruit, caramel, and a bit of vanilla. Taste is boozy with some caramel, and raisins. Full and sticky on the palate. legion242 (2346) - Richardson, Texas, USA - AUG 2, 2012
Pours a really pretty ilumnating orange with a very faint, wispy head that fades quickly. Nose is of soft malt, which follows into the flavours. I think this one will age well and the reported 10%abv is very well hidden.
KAggie97 (3530) - Ugly, Hot, and Humid Spring, Texas, USA - AUG 1, 2012
Bottle. Pours a glassy, jelly-thick amber with a frothy and dense head of light beige. Nose is musty leaves covered in the cinammon dirt of a carrot garden. Light note of honey and Dramboui as well, strung along by a stinging alcohol razorblade. Seems, pardon the pun, old. Flavor is a pleasant and syrupy maple caramel brownie mix in a bowl of light bourbon grass. Hints of cinammon, refined sugar, and bread in the finish. Thick mouthfeel. Not bad but not worth the insanity that ensued this go around. Seems to need a little aging but I don’t think it needs much. Really mellow (unlike what Brock said about it) right now. Something-- can’t put my finger onit-- keeps this from being an excellent beer. I’m afraid that Saint Arnold is getting to a point where they feel they can ferment piss and it’ll sell. Sadly, they’re probably right. Dixonian (1657) - Plano, Texas, USA - AUG 1, 2012
Clear amber pour with some off-white head. Nose of bready malt, toffee, dark fruit, and caramel. Flavor is very malt forward and sweet - bread, dates, toffee, slightly burnt caramel. Not great - definitely not worth the insanity that comes with the release (this year was especially ridiculous). Mora2000 (6158) - McKinney, Texas, USA - JUL 31, 2012
The beer pours an amber color with a white head and a lot of bubbles. The aroma has some cherry and grape notes, as well as some caramel, toffee and alcohol notes. The flavor is very similar. The caramel and dark fruit notes are very heavy up front, with a little bit of toffee and some earth notes hidden in the background. I also get a little bit of cinnamon and some other peppery notes in the flavor. The alcohol is noticeable, but not overpowering. Medium mouthfeel and high carbonation. Errl (2442) - Plano, Texas, USA - JUL 31, 2012
12oz bottle) Pour is light amber with a creamy off white head...Nose is honey, malts,spice, sweetness, lemon...Taste is toffee, caramel, fig, honey, sugar sweetness, alcohol..Palate is warm and malty Rosebud butternuts (2399) - Denton, Texas, USA - JUL 31, 2012
Bottle thanks to my crafty hunting skills. Poured nearly Orange with a fast fading head. Aroma was orange, caramel, gold raisin, and something sweet that I didn’t care for too much. Flavor was toffee, alcohol, caramel, dates, and a rich sweet sugary note. Body was medium and slick with medium-high carbonation. I certainly hope it gets better with age.