 rederic (1513), montréal, Quebec, Canada
May 3, 2007
Dark brown color, with a creamy beige head, yeasty nose, with notes of wineyness, faint toasted malt, some acidic berries fruitiness, not sweet maple accent in the aroma, follows through on a medium-bodied palate with a yeasty, fruity winey, sourness character, hint of sweet toasted malt, no maple syrup flavor here, with some pruney, date, and raisiny notes, with a faint floral hop, leading towards a fruity, malty alcoholic finish. This beer needs some works.
beerbuzzmontreal (2769), Montreal, Quebec, Canada
May 12, 2008 Pours a copper color with a thin white head. Strong aroma of maple syrup with some malt. The maple is a bit less intense in the falvor and the malt is a bit more present. The palate is medium and oily. The maple is very present, but as a dubbel, it’s not great.
MartinT (4458), Montreal, Quebec, Canada
May 3, 2008 <i>My Bottom Line:</i><br />
Authentic maple syrup sweetness and wooden character is swept into slender toasted maltiness until clean hop bitterness tactfully closes each sip.<br />
<br />
<i>Further Personal Perceptions:</i><br />
-A ring of foam circles the clear brownish copper.<br />
-The flavor profile is not as sweet as the had announced, and drinkability is enhanced.<br />
-The body is leaner than I would’ve expected from a maple-flavored Dubbel.<br />
-The Dubbel character is overtaken by the maple and so the beer becomes a decent maple-flavored ale, more than anything else.<br />
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<b>On tap at the brewpub.</b>
TaktikMTL (2042), Montréal-Nord, Quebec, Canada
May 7, 2007 En fût. Verre de dégustation à la brasserie. Arôme: Odeur de céréales… aucune présence d’érable au nez. Apparence: La couleur est ambrée foncée. Présence d’un moyen col mousseux et d’une large dentelle sur le verre. Saveur: Goût de caramel très doux avec une très légère pointe d’érable. Courte durée de l’arrière goût. Palette: Le corps est mince avec une texture légèrement huileuse. Faible effervescence en bouche. Légère présence de sirop d’érable en arrière goût. (Rating #1011)
Rastacouere (5418), Montréal, Quebec, Canada
May 4, 2007 <i> Considering the style, Scores ranging from 1 to 5, 5 being the most intense</i>
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<b><i>Appearance:</i></b><br />
<b>Body:</b> Clear(1)->Murky(5) : <b>3</b> Light Brown(1)->Dark(5) : <b>3</b> Ruby : <b>2</b> Still(1)->Sparkling(5) : <b>2</b> <br />
<b>Head:</b> None(1)->Large(5) : <b>2</b> White(1)->Tan(5) : <b>2</b> Lasting: <b>XX</b> Lacing : <b>XX</b> <br />
<b><i>Aroma:</i></b><br />
Intensity : <b>3</b> <br />
<b>Yeast :</b> <b>4</b> Bread : <b>XX</b> Apple : <b>XX</b> Esters : <b>XX</b> Banana : <b>3</b> Phenols : <b>4</b> Leather : <b>XX</b> Perfume : <b>XX</b> DMS : <b>XX</b> Diacetyl : <b>3</b> <br />
<b>Malt :</b> <b>XX</b> Biscuity : <b>XX</b> Toast : <b>XX</b> Caramel : <b>XX</b> Toffee : <b>XX</b> Maple : <b>4</b> Molasses : <b>XX</b> Nuts : <b>XX</b> Candy : <b>XX</b> Pumpernickel : <b>XX</b> Cereals : <b>4</b> Fruits : <b>XX</b> Chocolate : <b>XX</b> Coffee : <b>XX</b> Vanilla : <b>XX</b> Grapes : <b>XX</b> Blackberries : <b>XX</b> Dates : <b>XX</b> Cherries : <b>XX</b> Plums : <b>2</b> Figs : <b>XX</b><br />
<b>Hops :</b> <b>1</b> Noble(1)->American(5) : <b>1</b> Leafy : <b>XX</b> Floral : <b>XX</b> Orange : <b>XX</b> Herbal : <b>XX</b> Spicy : <b>XX</b> Pine/Spruce/Resin : <b>XX</b> <br />
<b>Notes :</b> Earth : <b>XX</b> Wood : <b>XX</b> Cloves : <b>2</b> Smoke : <b>1</b> Pepper : <b>XX</b> Ginger : <b>XX</b> Peach/Pear/Apricot : <b>XX</b> Candi Sugar : <b>XX</b> Anise : <b>XX</b> Vinous : <b>XX</b>
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<b><i>Flavor:</i></b><br />
Initial Flavor : Dry(1)->Sweet(5) : <b>4</b> Finish Dry(1)->Sweet(5) : <b>4</b> Sourness : <b>XX</b> Bitterness : <b>XX</b> Complex : <b>1</b> Length : <b>XX</b>
<br />
<b><i>Palate:</i></b><br />
Light(1)->Full(5) : <b>2</b> Flat(1)->Fizzy(5) : <b>3</b> Clean : <b>XX</b> Sharp : <b>XX</b> Watery : <b>XX</b> Oily : <b>3</b> Chalk : <b>XX</b> Astringent : <b>XX</b> Alcohol : <b>XX</b> Mineral : <b>XX</b> Oxidation : <b>XX</b> Metallic : <b>XX</b>
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<i>Comments:</i> An interesting experiment, but the maple’s fermentation seems once again difficult to control. Rather woolly, ropey yeast finish and a generally stagnant sweetness.
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