DrDavid (957) - Johnson, Vermont, USA - DEC 14, 2008
Draft at the brewpub. Aroma is hoppy, slightly smoky. Amber body, off-white head. Tastes of tangy malt, with a slightly sourish finish. jcwattsrugger (12507) - Florida and, New Jersey, USA - OCT 10, 2007
on tap-pours a thin off white head and copper/amber color. Aroma is medium malt-caramel, woody/cedar, musty. Taste is medium malt-caramel, woody/cedar-faint hops, musty. Interesting. Mild carbonation. TaktikMTL (7874) - Montréal, Quebec, CANADA - APR 20, 2006
Verre de dégustation chez American Flatbread (Burlington, VT). Arôme: Légère odeur de caramel. Apparence: La couleur est ambrée orangée avec une fine densité de bulle. Présence d’une fine dentelle sur le verre. Saveur: Goût de caramel et de noix. Courte durée de l’arrière goût. Palette: Le corps est moyen avec une texture huileuse. Faible effervescence en bouche. (Rating #459) CapFlu (5129) - Victoria, British Columbia, CANADA - APR 18, 2006
(Draught) Sampled at American Flatbread on April 13, 2006. Pours a golden amber body and a medium, foamy head. Nitro? Nose and flavour of oak, caramel and almonds. Oily texture with an abrupt dry finish that spoiled with a vegetable taste. Rather bland for the style. ClarkVV (6825) - Boston, Massachusetts, USA - MAR 15, 2006
Draught pint at the brewery with Muzzlehatch on 3/11/06. Deep copper-beige color, clear, but not strikingly so, with a gentle effervescence rising in the liquid and a wispy bunch of beige head that is small and fairly lasting. Some very light strawberry-blonde notes. Looks like an alt to me.
muzzlehatch (4969) - Beloit, Wisconsin, USA - MAR 2, 2006
The nose is HEAVILY yeasty, HEAVILY bready, plenty of sourdough/munich malt influence, with a sticky, yet dry caramunich sugariness, soft, flowery spalt hops that are just lightly green and herbal, but also a little soapy and oily, as if they used a ton of them for bitterness. Brassy, mineral/metal notes round out the nose, that is overly dry and biting.
The flavor, quite possibly, takes it a step further, going overboard with the dry breadiness. Heavily drying and lightly acidic, with too much German yeast that really dominates the flavor. Hops are very one-dimensional, just rather heathery, minimally spicy and still providing light soapiness. Caramel stickiness is notable in texture, but it’s a sourish, very dry flavor, almost crystal-malt like in it’s vapidness. Farily full of water and drinkable in that sense (though not thin), but just too much bready, yeasty, soapy, grainy buildup on the palate. Carbonation seems appropriate, but it has no effect on clearing the aforementioned palate-deadening characteristics. No alcohol noted.
Draught pint at the brewpub, February 28 2006. Pours quite light and transparent, caramel-colored with very little, but lasting, wisps of foam....green herbal character surprisingly strong in the otherwise simple malty caramel nose, touch woody and nutty (almonds) as it warms....flavor is lightly smoky, bitter, woody and rather acidic midpalate with solid but not thick malt character, moderately dry finish....overall fairly light mouthfeel for style, very quaffable if somewhat indistinct and plain.