GarrettB (1692) - San Diego, California, USA - APR 29, 2015
August 11th, 2013 - Last on the tasting panel for our trip to Boulder’s West Flanders is the Daisy Cutter. It’s a syrupy looking thick liquid with a dark, roasted almond color and another head to bashful to show itself. The smell is a curious concoction of hazelnuts, roasted chestnuts, a touch of of soy sauce, blending all kinds of edible scents. The palate is deep, and sweet with the sugars of teriyaki sauce - a brown sugar base, I think. But the aftertaste fails here too, leaving a discordant aftertaste of booze, maple and brown sugar which feels unbalanced in a long finish. bu11zeye (13239) - Frisco (Dallas), Texas, USA - FEB 4, 2014
(Draught) Pours a burnt orange body with a moderate off-white head. Aroma of caramel, alcohol, candi sugar, and dates. Flavor of caramel, candi sugar, yeast, earthiness, and dark fruit. HonkeyBra (4044) - Lemont, Illinois, USA - OCT 23, 2013
Crushed at the source with the Dude. My initial response: Daisy Cutter? That’s a Half Acre beer. Pours a dirty brown. Aroma of a lot of weird stuff going on. Banana runts, banana bread, dirt and earth as well. Lots of caramel and burnt sugar. It’s just not melding together well. Flavor heavily features this belgian yeast strain that gives of phenols that are just odd. Sweet and backed by caramel. Bordering on cloying. Medium bodied, somewhat flattish. This just was not pleasant. 3fourths (9367) - Boulder, Colorado, USA - OCT 9, 2013
Draft. Dirty solvent in the nose with a bready banana mush yeast ester and malt sugar aroma and flavor. Boozy alcohol and oxidized brown malt and soggy bread and paint / metal from the yeast. I let it warm until I couldn’t stand the pruno rotting-fruit-and-ketchup smell. Awful! brokensail (16689) - Dublin, California, USA - OCT 7, 2013
On tap @ West Flanders. Mahogany pour with a khaki head. Metallic aroma, sweet dates, and plum. Prune juice, sugar, and candy. Bubblegum, rotten fruit, and cauliflower. Flavor is overripe plum, banana, and lots of sugar. Prunes, dates, metal, and a bit of cauliflower. Really metallic finish.
Ratman197 (15624) - Arvada, Colorado, USA - AUG 26, 2013
On tap at West Flanders poured a clear reddish amber with a small lingering amber head. Aromas of burnt carmel, toffee, tobacco and light fruittiness. Palate was medium bodied and smooth. Flavors of toffee, tobacco, light carmel, light earthiness and light fruittiness with a smooth lingering tobacco finish. bubbleflubber (2244) - Swannanoa, North Carolina, USA - JUL 19, 2013
On tap at the brewery, this pours deep amber into the glass with a reductive head that leaves little lace. The nose has wonderful bubblegum accents. Flavors are similar, with caramel, nice yeasty esters, bubblegum and candi sugars. Soft on the palate, the medium body and smooth mouthfeel make for a nice post-meal pull.
---Rated via Beer Buddy for iPhone Steve_0 (3818) - Denver, Colorado, USA - JUN 9, 2013
On tap at West Flanders. Pour is clear brown with a small tan head and no lacing. Caramelly, bready, yeasty, doughy, lightly spicy, dark fruits, and clove in the aroma. Taste is dark fruits, toffee, grapes, somewhat woody, red licorice, caramel, grassy, and yeasty. Full mouthfeel with medium carbonation. Very smooth for 9% ABV. Not bad. arminjewell (9728) - East Lansing, Michigan, USA - JAN 26, 2013
Pour on tap at the brewery, dark reddish brown pour with off white head, aroma brought notes of toffee, slight red fruits, hints of earth, grain, and spice, touch of dark fruits in there as well, but lots of sweet caramelized sugars. Taste is a mix of dark fruit, lots of caramelized sugars with toffee, molasses, red fruits, hints of earth, spice, finishing pretty sweet, slightly dry. TronnyJenkins (92) - Texas, USA - DEC 28, 2012
Nice solid strong. Brewmaster said it’s the Westmalle yeast strain, so I would guess the characteristic yeast flavors carry over. I haven’t had it in a long time so I can’t speak for it. Nutty, and caramel-y flavors after a dark raisin aroma. Finishes fruity with pleasing dry qualities. Well done!