Commercial Description: There are plenty of reasons to celebrate this month. Way more special days than October if you ask me, so, we have a Belgian honey braun for the occasions. Made with a trappist yeast in the first fermentation and finished with our house yeast in the second fermentation. Malty, full bodied, with a little wild flower honey aroma in the end. Some raisin and plum notes as well.
Dec 20, 2007 Fresh Growler: Very dark brown with a hint to some amber highlights. Nice frothy capping of sandy brown foam sits about a inch high and slips away fairly quickly leaving a thin collar and very minimal lace in a few spots.
Aroma has some fine husky whole grain dryness and cocoa stuff to it. Kinda sweet with a mapleyness and a pinch of vanilla.
Taste is quite sweet and tangy with a moderately mild yet creamy sense of malty mapleness. Vanilla creamed soda flavors stay mostly forward and flat and float off as it fades into a bit of cocoa and milk chocolate sweetness far underneath.
Creamy medium body, sweet and tangy, a bit of dark candied sweetness of soda, root beer, maple, and vanilla are prevalent. Soft finish, partially dry, holds some vanilla notes.
Not sure if this really is suppose to be a Brown or not but, its an OK brew. The pint at the pub I liked, but the growler is maybe a bit flat? Hard to say. The pint at the pub seemded to carry lees sweetness and had a better balance of dryness underneath.
On draft. Poured out a deep brown/amber in color with a slight tan head. Good aroma of malt and spice. At first taste was mainly of sweet malt with a little hop. As this warmed up more complexity began to appear and became quite enjoyable. Good caramel, vanilla, dark fruits and spice notes were present. I enjoyed this on a great deal.
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