Translucent brown colour with creamy off white head. Noticable cinnamon nose with other spices mixed in. Mixture of spices in the taste with slightly bitter dry finish with warming alcohol. One of the better BC winter beers.

"It’s pretty weird," the bartender said. "You sure you don’t want a sample first?"<br /><br />I sat on the barstool debating whether or not to mention that I I’ve seen and tasted it all. I debated if I should walk over to the stand of Northwest Brewing Newses and point out my name on the BC column. I debated teaching him new things about the beers he serves. Not feeling enough like a pompous ass I did none of that, but kindly reassured him that a pint was fine. <br /><br />Well, that’ll teach me to be cocky. I’d feel like a whore racking up the quick rate off the little glass - it’s just not the right thing to do, you know - it would have been the better call. But no, I had to do the right thing take on the full pint. It looked fine enough, a dark cloudy amber. The aroma was a bit odd, but nothing bad. Just really yeasty and with too much banana for something that doesn’t contain wheat. Hey, maybe he’s shooting for sahti! Riiight, at a corporate sports bar brewpub in the suburbs. In BC, where dry hopping is considered an esoteric technique that will in all likelihood render a beer unsellable. So it wasn’t sahti. <br /> <br />It tasted like banana bread with lots of nutmeg. There was massive yeast, too, and really dusty spices. I remember making a curry soup once and putting way too much powdered spices in there. The powdery texture was just gross. That’s what this beer reminded me of. Disjointed flavours and powdery texture. The finish was brutal with dried spice and dead yeast astringency. <br /><br />Normally, I like the ales at Big River. But this one was a tough pint to finish.

Light brown, creamy beige head.Nose of light malt and ginger.Flavor is a complex blend of many things,malt,ginger,allspice,cinnamon, ending with a lasting bitterness