JohnnyJ (5569) - San Diego, California, USA - JAN 10, 2009
On tap at stone. Pours a creamy dark brown. Mostly chocolate flavor, creamy milk chocolate, cocoa powder, caramel malt, and spice. The finish has a bit of pepper chilies that leaves some spice in the mouth, but it is not very much. Medium mouthfeel. I thought this was a fairly enjoyable spiced winter ale, worth a try. badlizard (5533) - Berkeley, California, USA - MAY 24, 2008
bottle from Pizza Port. Dark brown with a fizzy white head. Sweet spicy and pepper aroma and taste with some peppermint notes. Quite good. mar (5436) - Dallas, Texas, USA - FEB 15, 2009
bottle thanks to bman113vr. deep brown almost black pour with a thin cream head. nose is malts, nutmeg, pine and cinnamon. very interesting on the palate, with a heavy cinnamon flavor backed by nutmeg. not had on the finish with a cinnamon finish. Beershine (5224) - VANCOUVER, British Columbia, CANADA - FEB 2, 2009
Deep mahogany, reddish brown, tan head. Spicy aroma is similar to pumpkin ale Alcohol is noticeable. Gently carbonated but big mouthfeel. Goes well with the chili chocolate we have. Really like this, it’s nice and smooth. Thorpe429 (5035) - , Illinois, USA - FEB 4, 2012
Bottle courtesy of the Rare Beer Club. Served in a mug.
Pours a deep brown color with a thin light tan head and a bit of lacing as it goes down. The nose carries a bit of chile and spices plus a slight metallic note. A bit of roast as well. Flavor has spice and a dosing of chile heat. Light chocolate and roast. Medium body with good carbonation. A little bit to it with a semi-sweet finish. Nothing too off, but not particularly enjoyable.
Cavie (4775) - Arlington, Texas, USA - DEC 2, 2011
Bottle. Pours a very dark brown color with a ring of tan head. Aroma is chocolate, spices and warm bready notes. Flavor is dry spice, ginger and all-spice. Finishes with lots of spice evident. goldtwins (4320) - Nesconset, New York, USA - FEB 18, 2008
Bought a bottle @ Liar’s Club Grand Opening. The bartender told me I find the diamond in the rough. Yeah OK I could give the extra glasses of it away. Poured a clear deep chestnut color with an off-white head. Big sweet and spiced aroma. Cloves and smoke. Spicy and sweet flavor and when I say spice it was I mean it. Too much for my liking. Malt and clove. Medium body. IrishBoy (4228) - Bakersfield, California, USA - AUG 5, 2007
Bottle from Sandys, San Luis Obispo, picked up by Odeed; Thanks Jake; Nose of vegetable chilies, chocolate, and caramel; clear, very dark brown with red fringes; one finger, extremely lomg-lasting, glass-lacing, tan head; flavor of chocolate, sweetnees, vegetable flavor of chilies, but no real heat since anchos are very mild, caramel, spices, and a tiny bit of tartness for a finish. Could be a porter without the chilies! Now this is a chili beer! FlacoAlto (4220) - Tucson, Arizona, USA - JAN 24, 2009
November 2008 Bottle Date; Sampled January 2009,br>
A soft pour into my 25cl tulip glass produces a three-finger thick, lightly browned, full tan colored head. The beer is a very dark, burnt brown color that shows a brilliantly clear, deep ruby hue when held up to the light. The aroma smells quite sweet more from spice notes and a touch of cinnamon than from the actual malt. I do believe I detect a touch of spicy chile in the nose as well, it is just a touch in the finish, but seems to add an earthy chile note. Caramelized malt adds some brown sugar like notes and there is also a light toasted grain character. By far the sweet spice notes are the most noticeable part of the aroma, but as the beer warms a bit more of the chile starts to come out; this accentuates some berry notes and there is also a touch of cocoa now towards the finish.BillKismet (4103) - Seattle, Washington, USA - DEC 29, 2015
A prickly carbonation greets my tongue up front and adds a tartness from the carbonic acid. Some aggressive swirling releases some of the excessive carbonation, but there is still a tartness to this brew. This has a spiciness reminiscent of sweet baking spices (a mix of cinnamon, clove and perhaps a hint of nutmeg), that also add a touch of bitterness to the finish. The chile adds some spice and chile flavor to the finish without really being hot at all. There is a bitterness here in the finish from the roasted malt, which also adds some roasted, toasted character to the front end of the beer as well. This is pretty light bodied, though it does have some heft to it that becomes a bit more balanced as the beer warms up. This is quite fruity tasting at times and reminds me of tart currants, some berry notes, as well as some tannic red grape flavors. The malt also seems to contribute a touch of dark cocoa flavors in addition to the toasted notes.
This is an interesting beer. The ancho is not quite prominent enough and the beer itself doesn’t quite seem like it is rich enough to support the additional ingredients. This definitely has a certain tartness to it as well, though I think this is due to the dark grain and mash schedule than from any infection.
Purchased: South Bay Drugs, Imperial Beach CA
Deep brown with red underpinnings and an okay head. This brew is akin to a Mexican mole beer. Absolutely superb and underrated. The bouquet is of rich, dry chocolate, and leather with the essence of cinnamon, and allspice massaged painstakingly in. Ancho chiles help round out the bouquet by provide an earthy spicyness. The beer delivers on flavor as well. Layers of medium chocolate rounded out by allspice and cinnamon nuances, all woven across an earthy ancho and leather malt tableau. Caramel chocolate finish. Delicious.