5000 (6862) - Hardened Liver, Washington, USA - JAN 2, 2010
Hand bottled:   Black coffee in color, minor fizzy off-white head, sparce lacing.   Big spicy nose... trying to put my finger on it.   I spoze it seems like a cross between menthol, khaffir lime leaf, and Danish salted
licorice.   This is just bizarre.   On the tongue it has more of a meaty flavor.   A little ashy, some ashtray, and campfire on the tongue.   Some roasted malt characteristics appear towards the end.   Spices fairly
strong throughout.   This one is so strange I can’t decide if I like it or not.   Body and mouthfeel are full to moderate.   This is probably one of the strangest concoctions I have ever had.   Still shaking my head...
lots of flavors that don’t seem to blend together very well.   Thanks Jeff for the unexpected bottle! ogglethorp (917) - Ohio, USA - JAN 17, 2008
Tap. Pours cloudy dark brown with a tan colored head. Aroma is yeasty, dark fruit, spicy. Flavor is caramel, dark fruit, spice, light citrus. Palate is medium bodied, medium carbonation, finished roast and spicy. Decent. A tad on the watery side. SQNfan (591) - Wheaton, Illinois, USA - JAN 7, 2008
On tap at the brewpub: Dark in color with a spicy fruitcake nose. Some added dark fruit in the rich, balanced palate. An interesting brew that just got a bit lost with the other beers tasted. brewandbbq (269) - Manchester, New Hampshire, USA - DEC 28, 2007
From a bottle filled from a growler filled at BCTC.
Pours opaque black, with extremely fine bubbles that rose to a head of two inches with a longish pour. The dense head of dark beige fell within three minutes, and revealed a partial skim coat on the surface and some decent webbed-lacework.
Aromatics are heavily spiced with cardamom. A medicinal-menthol tinge comes through the slightly acrid and roasty profile.
A bit of Vics vapor rub amongst roast coffee beans and bakers chocolate.
Mouthfeel is medium, smooth, and creamy.
The pallet is fairly mild, with the spicing not as apparent as the aromatics suggested.
Roasted malt, toasted cocoa nubs, and coffee grounds give way to a blend of citrus zest and spicy phenols.
Finishes with lingering roast and warming spice.
Alcohol is nill, and overall, the brew is more drinkable than when first sampled back in the summer.
Age has improved this beer.
Stine (1782) - Minneapolis, Minnesota, USA - DEC 13, 2007
On tap at the Three Floyds pub. Deep chocolate brown pour; golden brandy edging and thinly topped with grey-tan foam. Phenolic and strange intrigue in the aroma; banana, cranberry, dill and garlic in an initial intimation of sweet pungency. Drier tones of cardamom and anise chase it a bit toward the end. Slightly metallic with mineral notes. Flavor brings a big banana sweetness that hums over the top of thick dark bread, nutmeg, black licorice and sweet squash flesh. Really odd, and cool; plenty of salt, dry wood and nutty oils. Gently carbonated, medium in body and deftly presented. Waxy in the finish with red apple peel; a fairly long life. Understated in its spicing and quite careful altogether; very nice.
YourDarkLord (1800) - Urbana, Illinois, USA - NOV 27, 2007
It was heavy on the Belgians at Three Floyds that day. Not a preferred style but very tolerable done 3F style. Good-looking dark chestnut body with a frothy tan topper. Fruit cake came to mind with the spiciness, gingerbread, fruit that was in the nose. Rich and smooth in the mouth. The flavor was a well-blended echo of the aroma with a slight aftertaste of fennel.
tjthresh (1873) - Greenfield, Indiana, USA - NOV 22, 2007
On tap at the brewbub. Served in a long stemmed tulip glass.BBB63 (6557) - La Porte, Indiana, USA - NOV 16, 2007
Seems to be black in the dim lights. A smidge of white head that seemed to fade really quickly.
The aroma seems to have the floral perfume scent. A little bit of fruit sugars, and a pinch of dark malts.
It really tastes like perfume too. With a dry roasted malt bitterness.
On the thin side. High carbonation. Dry finish.
Certainly interesting, and I’m glad to have been able to try it.
Tap at Floyds, served in Tulip glass: Deep brown hue with a fading head and spotty lace. Nice deep dark fruit and spiced nose. Notes of cardamom, star anise, mint, and grains of paradise. Fruity esters of prune and fig in addition to toasted almonds, rye bread, and Belgian dark sugar. Very inviting and phenolic.DrnkMcDermott (3100) - Downers Grove, Illinois, USA - NOV 13, 2007
The taste starts quite fruity and sweet. Notes of toffee, nuts, and a ever present spice character. Never cloying despite the sweetness, helped I think by the spices. The mouth feel is medium-bodied, oily and lively, matches the flavor profile well. A great black beer with complex character, I dig it even if some of you don’t get it. A wonderful change of pace to the standard FFF fare.
Draft in Trappist glass (or tulip), 3F’s. Hey, look... it’s black! And with a creamy white head on top. Lots of Belgian spice in the nose; I’ll call it coriander and grains of paradise. Spices roll throughout the tongue like Blackjack gum, maybe even like Kvas. Black version of Belgian malts there, and some raspberry and currant notes. Spiciness dwindles further down, leaving more of an "old ale" taste. Yummy, and different from the usual Floyd fare. beerbuzzmontreal (3487) - Montreal, Quebec, CANADA - NOV 5, 2007
Pours a deep black color with a thin light brown head. Aroma and flavor of spices, dark malt and a powerfull sweetness. I found the sweetness too present and the mouthfeel is very syrupy.