Church-Key Holy Smoke

Courtesy TheCheeseman. Dark amber-brown color, thin white head. Musky leathery oxidized aroma, not very smoky. Caramel taste, mild smoke, bland finish.

Draught @ Volo. Rich opaque black with thick, creamy tan head. Lovely aroma of chicory, potato skin. Very earthy with dark cereal grains. Very soft mouthfeel is creamy and velvety. Peaty flavors are subtle and integrated. Most of the smoke emerges in the beginning and then yield to mild, whiskey or sherry barrel high notes. Relatively short-lived but well-structured palate. Highly drinkable and smooth, a peaty yum yum beer.

[1324-20080503] Tap. Smoky wooden roasted malt aroma. Dark dark brown body with a medium-lasting bubbly light brown head. More smoky sweet wooden malt in the flavour with a hint of chocolate. Medium-full body. Drinkable, interesting.
(@ Church Key; Campbellford, ON)

341ml
6.25% ABV
I tried this beer on January 17, 2008 at "Smokeless Joe’s" in Toronto. The beer is a dark brown colour with a creamy tan coloured head. The aroma is malty, with some caramel and smoke. The mouthfeel was medium-bodied, with a high amount of carbonation. The flavour was smokey malt, and some sourness.

Nice smokey scent, like a nice warm fireplace. Very dark brown red pour with a thin light tan head. Thick mouth. Nice flavour. Reminds me of the Hickory Farms meat stick that you get with their cheeses. Malty aftertaste. A nice beer, I wouldn’t want to session it, one at a time it’s great though.

341 mL bottle, found in the back of the fridge. Deep, dark mahogany brown with a small tan head that fades to a ring. Aroma of sweet malt and smoke. The same can be said of the taste, with the addition of a little green apple and licorice. The smoke is nice, not overwhelming. Medium body and carbonation. Great in barbeque sauce.

Draugh at Volo. Mahogany pour with a sparse white head. Aroma of smoked cheddar.Taste is also of smoked cheddar or meat. Palate needs to be a bit thicker ot make this a well-balanced beer, but good nonetheless.

Has the smokiness with the malt and the sourness that yoiu would want. The aromas seem to hit a bit more of the old cheese standard.