sir__v (2618) - FRANCE - MAR 7, 2016
Bottle as Cuir @ The Drunk Monk, Mataro - Spain. Color: deep dark black beer with no carbonation and small brown head. Oily and really sweet beer. Smell: roasted malt, coffee domination. Very superb complexity. Really nice caramel and sweet domination. Barrel notes. Very complex. Taste: full body super oily. Very sweet and with high coffee roasted malt. Chocolate notes. Really amazing. Aftertaste: coffee and barrel notes. Thanks for this beer! Alengrin (5255) - BELGIUM - MAR 1, 2016
Bruery’s second anniversary beer, vintage bottle at Bruery Sucre Tasting in Bierboom in Bruges. Thin, off-white, lacing head, quickly dissolving in the middle; translucent, coppery burgundy colour, misty. Intense and perfumey aroma of red wine, caramel, hazelnuts, wet oak, vanilla tannins, old madera, cranberry, blue plum, sherry, marmelade, rosehip. Intense, candied sweetness in the mouth paired with dried mushroom-like umami accents, brown sugar sweetness lingering but not cloying; thick but smooth caramelly and honeyish, lightly nutty malt sweetness leading to warming, brandy-like alcohol, quite strongly so and a bit wry, but not disturbing so much seen this beer’s great complexity; drying woodiness and lovely retronasal vanilla tannins make for a pleasant aftertaste. Great beer, but obviously much more a barley wine than an old ale. ClarkVV (6642) - Boston, Massachusetts, USA - FEB 25, 2016
Original vintage 750mL from WholeFoods, drunk 2/20/16.AirForceHops (7140) - Epping, New Hampshire, USA - FEB 20, 2016
Murky mahogany body is probably quite clear, though it’s not determinable. Dark beige head atop slowly but steadily fades to nothing.
Lots of chocolate, raisin, light toasted character and tons of prune and grapey-soy oxidation. The alcohol is certainly there, though not harsh/hot at this point. The chocolate-like malt character is pleasant enough but that’s about the only enjoyable aspect.
More of the same in the flavor, with low/loose carbonation, too much sweetness (since this is a Bruery beer) and lots of dirt, earth, prune and milk chocolate that just don’t go well together with the heavy cherry-vanilla notes. I don’t know how I ever liked old stouts/old ales/barleywines. They’re way too sweet/syrupy and boozey young and then you’ve gotta find a very small window before they’re flat and oxidized.
Bottle 2011 vintage, thanks ClarkVV. Dirty brown color. Aroma is oxidation, wet cardboard, dark fruit and caramel.Chalumeaux (1533) - Middleton, Massachusetts, USA - FEB 20, 2016
Flavor is heavy oxidation. Some dark fruit but this has sat to long. Really to long. Ouch
Poured from bottle thanks ClarkVV red brown with a nice beige head. Aromas of dark fruit caramel and molasses. Taste is caramel bomb with lingering alcohol burn. Whoa.
WillRunForBeer (2623) - Massachusetts, USA - FEB 20, 2016
More old beer. This one shared by ClarkVV, who is easily The Bruery’s biggest fan. Thanks, Clark! Pours red brown with a beige head. Aroma is caramel, molasses, dark fruits. Flavor is caramel, molasses, dark cherry. Held up well. Alcohol well hidden. Bule (2137) - California, USA - JAN 9, 2016
750ml bottle of Papier pours a brown color without any head. Low carbonation but still ok. Raisins, port and toffee.
ryanfolty (2539) - Bourbon County, Minnesota, USA - DEC 11, 2015
December 11, 2015 - bottle via Bruery cellar sale. Light brown pour with limited head. Aroma was nice blend of caramel, bourbon and maybe some vanilla and dark fruit. Taste was consistent with aroma. This was fantastic. chinchill (4937) - South Carolina, USA - DEC 7, 2015
Rating of CUIR, which is the 3rd Anniv. edition and not the same as Coton.
Large shared bottle. 4 years old.
Very fruity aroma featuring dried plums and other dark fruits. Bitter and sweet with a touch of tartness.
Warming but not hot. 48FanInCali (851) - California, USA - SEP 10, 2015
Given the bottle is 5 plus years old I am trying to balance what this once was versus what it is now. Lots of caramel sweetness but also some sherry like oxidation. Their Anni beers are spectacular and there is no reason to believe this wasn’t at one point. The alcohol has been subdued quite a bit but the oxidation isn’t a great replacement for me.