 acrdz (4248), Pennsylvania, USA
Jul 13, 2003 Updated: Jun 29, 2008
Batch 44
Brew Date: 02-01-2000
Bottling Date: 03-23-2000
Consumed: 03-2008 (8 years cellared)
Thanks to Schroppfy for sharing. I’m not sure if it’s faded somewhat after this much time, but there’s certainly a ton of the sticky tobacco, olive and plum resinous malt left in this one, and even some hoppy scents and mild bitterness as well. It’s a beast that stands up to aging, although I prefer Adam between 1-3 years old.
Batch 55
Brew Date: 06-12-2002
Bottling Date: 08-14-2002
Consumed: 08-2004 (2 years cellared)
Dark garnet and ruby brown colored body, mild opaqueness when poured delicately from the bottle, with a salt-and-pepper and toast colored splotchy dark tan head, moderately thick and foamy. Initial smell of this vintage is green olives and peppery, toasty yeast. Palate is somewhat abrasive at first, with very full flavors of pine, oak, whiskey, and even a small anchovy note. This is a good example of one of the less-than-stellar batches (or perhaps bottles) of Adam – it’s brash, assertive and hearty, but still hints at the core of what Adam is, and at what some cellar time will do - the bouquet of roasted plums and wood especially. This batch is fantastic but does not garner a 5.0… it is the next review that represents the best batch I’ve had, properly aged of course.
Batch 60
Brew Date: 08-2003 (estimated)
Bottling Date: 11-2003 (estimated)
Consumed: 03-2006 (2.5 years cellared)
The head is a multicolored cinnamon, salt and pepper creation, sometimes thick on the walls of the glass and other times thin as a few molecules floating on top of the body. The smell of this one is divine – what could be the finest aroma I’ve ever sensed – simply phenomenal... full of cedar, plums, black cherries, earthy, gritty scents, peppery, dusty yeast, and freshly tilled peaty soil. Moderately thick body, full of carbonation, but also warming the tongue and throat with a velvety coating of sherry, amaretto and rich, sweet pipe tobacco. An amazing experience, and every time I drink Adam it just gets better and better.
Batch 62
Brew Date: spring 2004
Bottling Date: summer 2004
Consumed: 06-2008 (4 years cellared)
Maybe the most amazing nose I’ve ever had out of an Adam... incredibly rich and deep roasted plum, red grape, dry, charred oak, amazingly deep and rich, coats the mouth with a velvety layer of sensuous excitement. Amazingly rich, full-bodied, wondrously roasty and heavy with dark, roasted fruit. Astonishing. One of the best batches I’ve ever had.
Batch 63
Brew Date: summer 2004
Bottling Date: fall 2004
Consumed: 06-2008 (4 years cellared)
Heavy tobacco-resin covered dark fruit, char, smoke, peat, amazingly deep and invigorating nose. Velvet smoothness and bright, active alcohol at the corners of the palate. Amazing softness, richness, and roast could even suggest imperial stout... this more and more seems like a beer than Pannepot will become, years of experimentation and development, decades of internal variation and character. Grab some batch 3 Pannepot these days and have it taste like batch 3 Adam in 12 years. Do it.
Batch 70 (?)
Bottling Date: mid-to-late 2007?
Consumed: 03-2008, probably 6-12 months old.
Another one shared by Schroppfy, this time as a comparison to the 8 year old batch 44. Huge dry hopped grassy nose of hops, with alcohol, plum wine, vegetal olive and sticky malt scents. Amazingly vibrant, fresh, chewy, resinous - this beer is the definition of resinous - really damn good, I liked a lot of what this beer had better than the 8 year old bottle, actually.
MiP (4927), Flensburg, Germany
Aug 20, 2008 Bottle, 10%. Fruity aroma, very malty, and slightly roasted and creamy. Black colour, big stable light brown head. Very good flavour, quite sweet, dark roasted malts, some smoke.
NoiZe (875), Zeist, Netherlands
Aug 14, 2008 Tasted @ Horse Brass Pub and Hair Of The Dog Brewery in Portland.
Very black colored brew. Roasted malts in the sweet aroma, chocolate. Flavor is very, very nice. Roasted, creamy, sweet, nice chocolate bitterness and smooth like silk. Gets better along the way. Complex flavors and nice smooth bitterness.
mabel (1583), Toronto, Ontario, Canada
Aug 13, 2008 [1531-20080712] 355mL bottle. Dark figgy malt aroma has notes of roasted petrol and smoky wood. Dark dark brown red-hued body with a quick bubbly light tan head. Dark figgy roasted malt flavour has lots of sweet malt. Full body has a slightly sour tang finish. Very nice and smooth and boozy and drinkable.
(Batch 65; @ Volo; Toronto, ON; w/ jerc)
Plimmer (234), Frederiksberg, Denmark
Aug 9, 2008 Bottle 35,5cl. Pitch black with a huge brown steady head leaving some laces. Nice lumps of floating yeast. Very sweet nose with clear traces of alcohol. Complex, sweet and fat body with alcohol as the dominating participant. Sweet "burning" finish. Nice one, but one is enough for me.
kosko20 (73), Bemidji, Minnesota, USA
Aug 8, 2008 My dad liked this, gave it a 4. For me, it was decent but the main problem was the aftertaste, it was dry like a wine. The aroma was nice, roasted malt, roasted chocolate, burnt toast and roasted barely. A roasty beer. Appearance is great, black but with a rim of brown when held to light. Head is everlasting dark tan. Flavor is once again roasty, malt, chocolate and toast. Somewhere in there is also cherries or port...like its been aged in port wine barrels. Palate is nice for the initial but after swallowing, it leaves an unpleasant dryness. Though as I got towards the bottom, it got a little better, a little more smooth, so I
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