JCB (3999) - Durham, North Carolina, USA - NOV 27, 2010
12oz bottle from my Colorado connection - thanks, Prof! Can’t say I’m at all a fan of the style, but TP managed to do something at least a bit distinctive. Deep copper pour, with minimal carbonation and more than sediment: actual chunks, yo! That’s earthy. Sharp nose, almost astringent, surprising if the beer has actually been aged for the full year. Mild tartness in the flavor, toffee malts beneath, but overall way too sharp and barrel-heavy. bhensonb (15347) - Woodland, California, USA - OCT 12, 2010
Pours hazy red with a foamy beige head. Roast malt aroma. Flavor is very oaky, perhaps a bit bourbon, and there is a roast malt with a touch of chocolate. Moderately bitter finish. JaBier (8027) - Capital City, Ohio, USA - SEP 12, 2010
Bottle shared by Dogbrick. Clear red pour with a huge tan head. Caramel malt nose with a hint of cherry along with some oaky vanilla. Flavor starts with oaky vanilla, then becomes fruit before a bit of hop at the end. Aside from a thin and weak finish, pretty solid brew. Dogbrick (13145) - Columbus, Ohio, USA - AUG 30, 2010
UPDATED: OCT 15, 2010 Sample at the Beer ’N Rock Band tasting on 08/27/2010: The beer is a clear reddish-amber color with a thick and fluffy beige head that burns away slowly. Small patches of lacing on the glass. Caramel malt aroma with a bit of oak. Medium body with flavors of sweet malt and caramel, mild hops and a hint of bourbon. The finish is malty with a lingering sweetness left over. Decent beer overall. potbeerjob (1343) - Denver, Colorado, USA - MAY 19, 2010
Bottled. Red with thin tin tan head, Aroma is sugary bourbon sweet, like a bad Manhattan (touch of cherry/grenadine too). Sweet taste begins with a little sourness and a lot of wood. Bitter but pretty wet on tongue throughout. Tartness like an apple ends the beer long and lightly puckering. Really interesting but only pretty good.
notalush (5883) - Lakewood, Colorado, USA - FEB 21, 2010
Not every beer fares well when aged in a bourbon barrel - take this one, for example - the base beer is not burly enough to stand up to several months in the barrel - as a result, we get a lot of barrel and bourbon, but not a whole lot of the beer - there is no interplay between the base beer and the barrel - however, the fact that the base beer is a session beer makes it so there is none of the usual booziness that you might associate with a bourbon-aged beer - so there are some good aspects, there is just too much barrel in this. madmitch76 (25009) - , Essex, ENGLAND - JAN 16, 2010
10th October 2008. GABF. Hazy brown beer. Malty with just a touch of woody bourbon - perhaps not surprising a light touch given the low abv. bu11zeye (13029) - Frisco (Dallas), Texas, USA - JAN 8, 2010
(Draught) Pours a deep red body with a small beige head. Aroma of caramel, vanilla, wood, whiskey, peat, toasted grain, and nuts. Flavor of wood, caramel malt, and whiskey. DJMonarch (9179) - Northwich, Cheshire, ENGLAND - NOV 22, 2009
Cask Stillage at the GABF, Colorado Convention Center 25/09/2009
Slight oak aroma. Amber coloured with some alcohol present. Oaked with a crisp and dry lasting malt finish. dnstone (3431) - Kansas City, Missouri, USA - NOV 12, 2009
Vanilla whiskey barrel arroma. Amber color. Tastes like its description; a bit intense on the whiskey. Definately a new take on the red ale.
It was called "Reilly’s Oak Whiskey Red" at the brewery.