Cambridge Bourbon Barrel Porter

Deep brown color. Vibrant porter aromas (cocoa, chocolate), with hints of raspberries, light wood, low aroma hops. Flavor begins with a backround of charred fruits and deep roasted malt, along with a faily substancial hopping rate. This made the wild yeast a very small component of the beer. Was hoping for a funky, sour beer and I ended up with a well made porter, with very little wild yeast or wood influence.

Brettanomyces and Lactobacillus charged version. On draught at the NEBF on 10/29/2005. Pours an opaque, very deep black body, with a wispy beige colored head, that is not long retained, nor does it create much lacing. Aroma has a sour lacto note to it, with bitter baker’s chocolate and a fair amount of roast. Don’t get much brett from the aroma. A touch of light hops and then fades off with some light whiskey notes. Flavor is all over the place. I think they’ve pretty much got everything covered here. Light bits of sweet chocolate-caramel malt, a touch of dry tartness from the brett, dark roast notes, hint of floral hops and a lactic flavor that is lightly sour. Very moderate use of the barrel ends in only a touch of warming whiskey and light coconut. The body is medium to medium-full with a tight carbonation and lightly creamy texture. I wouldnt have thought I would have liked brett in a bourbon porter, but it works well enough and it is only lightly done, it dosent taste like they poured a lambic in to this. Serves to dry out the flavor and add interesting wild yeast notes. The base beer is not sweet to begin with, so it really dosent have to battle with a heavy malt sweetness. No alcohol apparency.

Redbones Porter & Stout Dinner March 29, 2004. Dark brown in color with no head and very low carbonation. Aroma is of oak,cherries,roasted malt and chocolate. Flavor is of roasted malt,cherries,oak, some bitterness and a hint of acidity. The oak lingers and finishes long.