portableparty (2350) - Blaine, Minnesota, USA - NOV 5, 2011
Bottle thanks NYbeer. Pours a dark brown black with a soapy kahki head that fades to a tiny thin collar. Aroma is sour grapes and cork. Taste is upfront grape skin with a woody malty finish. Palate is thin and dry with a decent fizz. Not bad, but not what I was expecting. DalzAle (2037) - Eden Prairie, Minnesota, USA - NOV 5, 2011
Bottle. Dark brown/black pour, a little bit of carbonation and a slightly sour red wine aroma. Flavor is a little bit of dark malt and a strong and slightly sour flavor from the red wine barrels. Very good beer, but I wish they would have aged it a little less as the wine flavor overpowers the porter characteristics. PhillyBeer2112 (2850) - Oviedo, Florida, USA - JUL 6, 2011
Dark brown. Barrel funk, woody, hints of cherries or other berry fruit. Not a very sweet palate, tending dry and bitter/woody. A little empty at the finish as a result, was wanting just a little more residual sweetness and body. chibuck (3513) - Chicago, Illinois, USA - APR 9, 2011
Dark brown with not much head though... Nose like its described, brett with red wine... Taste is tons of red wine with brett finish, interesting and drinkable, my complaint is the base beer is total gone, but its good... A little light, thought this would a little more tannic... Rec thenick (766) - North Bellmore, New York, USA - JAN 31, 2011
22oz bottle, shared. Pours a deep brown with reddish notes and a lingering tan head. Aroma is slight wood, with heavy brett and roasted malt detectable as well. Taste is surprising, unique, and altogether very nice - roasted malt and slight coffee up front, with a smooth ending that evokes the brett very nicely. Wood not as noticeable as I’d expect, but overall a unique and well-done experiment.
Glouglouburp (6103) - Montreal, Quebec, CANADA - NOV 5, 2010
In short: A vinous and slightly sour roasted porter. Well done, not really my thing.beerbill (3619) - Laurel, New York, USA - OCT 20, 2010
How: Bottle 22oz. Consumed fresh soon after the beer release. Post- BCTC 2010 tasting
The look: Dark brown body topped by a small tan head
In long: Nose has medium roastiness and fruity/vinous notes. I didn’t note any funk/brett on the nose, maybe the beer was too fresh. Taste is fruity, roasted and a bit sour. Like a burnt fruit cake with mixed with sour red grapes. Except for some batches of CL Smoke From The Oak when they cranked up the funk, I cannot say that I’m sold to the idea of a sour porter. To the contrary. I think this beer was well done, just not something I find very interesting. Vic is a cool nickname. I which I had a cool nickname. “That asshole from the IT department” is getting old.
22 oz. bottle. Pours a deep opaque brown, not quite black, with a moderate light brown head that lasted through the first quarter of the glass and left light lace. Pleasant aroma of red wine, oak, and a noticeable dash of funk. The flavor is very nice with red wine, oak, malt and a mild-moderate dose of leathery funk. Some smokiness emerges towards the finish. Medium-full bodied and fairly smooth on the palate. Some very mild lingering roast bitterness extends briefly beyond the swallow. This is one of the more interesting beers I’ve had recently. Enjoyable. 50belair (3643) - Florida, USA - OCT 18, 2010
Growler provided by Jonathan at the LCBS 10. Mahogany pour . Crazy mixed up nose with tart fruits and toffee. A pleasant and strange blend of dark caramel malts, tart/acidic fruit, and chocolate... daknole (11049) - Scottsdale, Arizona, USA - OCT 14, 2010
JW you are seriously the man. I bow down. Hail JW. For real. Dark brown pour. Aroma of chocolate, tart fruit, coffee, grapes, wood. Flavor reminds me of one of those chocolate bars filled with fruit, only the fruit would be tart. Nice funky porter. Damn good. Thanks John. j12601 (12000) - Poughkeepsie, New York, USA - SEP 1, 2010
Had this at BCTC after the fest, back at the campsite. Pours a lightly hazy but mostly clear ruby brown with a thin white head. Lots of sweet toffee, faint sour and tart acid, and vanilla. Tart fruit and acid, roast and old fruit. Tingly tart roast. Lots of tannic roast on the finish.