Strykzone (7659) - Wood River, Illinois, USA - SEP 17, 2012
Had a sample of this from a cask at Hop in the City and was underwhelmed. It was generally full of sweetness with a hint of scotch at the finish. It was sugary and lacked any kind of complexity. Hops were nowhere to be found. This is supposed to be barrel aged and that should help with the sweetness and add some complexity from the wood. With the right barrel it could be tasty but the foundation that i tasted was lacking. seymour (2120) - Maplewood, Missouri, USA - SEP 17, 2012
Sampled on tap at the 2012 Schlafly Hop In The City festival, in cask-conditioned form. It poured a medium copper color with lots of chill haze and a weak white head. Aromas of wood, peat, freshly-baked bread, light toast, lots of caramelized sugars, very faint ale yeast esters, virtually no hops. Flavor was too sweet for my taste, too much residual sugar. Some nice toffee, fruit leather, and oxidation, though, perhaps from kettle caramelization. Somewhat reminiscent of an English Old Ale or Belgian Dubbel, but not as nuanced as classic examples. Medium body, low carbonation (the cask wasn’t primed with enough yeast, or it just wasn’t quite ready, in my opinion), some unpleasant hot alcohol, sticky mouthfeel and aftertaste. It struck me as lacking, but not deeply flawed. Nothing that can’t be straightened-out in future batches. vyvvy (6732) - St. Louis, Missouri, USA - SEP 16, 2012
On cask at Hop in the City 2012. Apparently this is a base beer for an upcoming special release. It poured tan / light copper with a small whitish head. The aroma had toffee, mild sweetness, caramel and English ale earthiness. It had a medium / thick body that is very sticky with mild carbonation. The taste is very sweet and alcoholic. This through me off since their ’regular’ scotch ale isn’t all that sweet and doesn’t show alcohol much at all. There was also toffee and syrup coming through. This was a bit too hot for my liking and didn’t seem as complex as I expected.