arianatsp (1) - ithaca, New York, USA - MAR 3, 2005 does not count
Do not make he mistake of drinking this beer too cold. It comes alive when it warms up. Pours very dark with a nice thick tan head. Feels light and silky on the tongue. Carmel, dark chocolate and a touch of vanilla then finishes with a lovley burnt espersso. Tastes like .... more. Brewso (238) - Mt Kisco, New York, USA - MAR 2, 2005
A bit thin on the palate but a ton of roasty goodness in the flavor. The smoke is definitely an undertone. Its the hops that give this porter heft. Very enjoyable and smooth, easy drinking. Maxamillion (103) - Glendora, California, USA - FEB 23, 2005
(Bottle)Pours nice fluffy tan head. Enjoyed smell but though the smoke scent wasnt strong enough. Hints of of chocolate and coffee. The smoked taste was not really what i expected and maybe could of been stronger. it kinda threw me off alittle. Pretty decent brew but could use alittle improvement in the flavor. Not bad though. MillStreetMan (152) - Toronto, Ontario, CANADA - FEB 20, 2005
The nose and and initial flavour of this beer almost ruined it. My first scent of this was of smoked fish left in the sun - not a good start. However, I persisted with it, despite the rather nasty scent. It improved as it came up to room temperature, increasing in stature, taste, and depth. The smoked flavour actually tapered off, a good thing in my book. It became quite chocolatety and had a nice bitterness. Pretty good, but I nearly poured it for the smell alone. ecbeerguy (86) - East Chicago, Indiana, USA - FEB 19, 2005
This stuff smells rich. Toffee and coffee, nice carbonation on the intake, a little dry and sweet, it sticks with you. A real great beer.
GuilTTy (2264) - Cherry Hill, New Jersey, USA - FEB 16, 2005
Deep dark brown with a stiff but soft tan head and good lacing. Chocolate, toffee, vanilla, malt & just a hint of smoke in the aroma. Flavors followed and complimented the aromas perfectly. A liitle more smoke in the finish but the smoke compliments all of the other well balanced notes. Plenty of rich roasted malt as well. Alcohol well hidden and a firm hoppy clean finish to round things out. This is a great porter, period. DrunkenWeasel (224) - Portland, Oregon, USA - FEB 12, 2005
Pours dark brown light white head thin lacing. Great smell of roasty, chocolate, coffee and a big smoke smell. Thick beer with long lasting aftertaste. Tastes sweet with a slight bitter chocolate/coffee taste. Smell and taste is amazing. lamas (1661) - Washington DC, USA - FEB 4, 2005
22 oz. bottle. Pours a deep mahogany with bubbly, fluffy and creamy tan head that left plenty of lace. Aroma is strongly of coffee, some chocolate, malts and vanilla extract. Plenty of coffee in the taste too. Smokey. Taste begins pretty sweet and finishes with a hoppy bitterness. Just a tad of alcohol is present in taste. I was gonna say this was thin but I had mistaken it for a stout. As it is, it’s one of the richest porters I’ve had. mdi (573) - Nebraska, USA - FEB 2, 2005
22oz bottle, I’ve had it sitting around for 9months or so at least. pours dark brown with a nice little tan head on it. Just like that photo on this site! Smokey, chocolate, roasted aroma. Smoke isn’t overpowering and I don’t get that ham/bacon thing. Smoke a little more pronounced in the flavor, but still, it does serve as a compliment to the chocolate, toffee, malty flavors that are the core of this somewhat decadent beer. Firm hopping on this thing...it ain’t sweet, but bitter pine. Nicely done, everything seems to be in balance. Rich, hearty, one of the best porters I’ve had. gabbledbabble (60) - Loveland, Colorado, USA - JAN 30, 2005
Dark, dark - pinot? It’s got that beautiful odd, burnt sienna color from smokey malts as I pour. It cascades (!!!), a big bonus. Froth sits on top like a toasted marshmallow. It’s resting in the mug dark with a pinot glow.
Smells like a dark, sweet cigar.
Ummm. Raspberries crushed with the burnt end of a fire poking stick made out of the tip of a Christmas tree. Chew on some pine sap, nibble on some rosemary, and nosh on some organic spinach. Finishes with herbal minerals, hence the spinach. It’s got a silky mouthfeel to it, and - marshmallowy. Dang, that’s good. It makes me want to grill an assinine-ly huge ribeye, and serve it with a side of pintos, and smokey New Mexican red chile.