 Quack-Duck (1966), Bodensee, Germany
Oct 7, 2008
previously tested on German BTO 02/2007: Dank an MoritzF.
dunkel, wenig Schaum. Chermischer Geruch. Röstmalzig-chemisch anmutender Geschmack, ziemlich undefinierbar. Außerdem sehr wässrig, nicht vollmundig.
Quinten (770), zaandam, Netherlands
Oct 19, 2008 At an trinkgut in koln germany, dark amber, smal head some lightly roasted malt ,nice warm creamy one like some brittisch one’s, some woody and smoke, medium sweed.
kappldav123 (1128), Markkleeberg, Germany
Jul 9, 2008 Updated: Jul 10, 2008The bottle looks really good, the beer in the glass also. Darker than exspected. Tastes strong, "bocky", modest malty, not very sweet. Well balanced finish. Really good!
TaxiDriver (547), Stadland, Germany
Dec 28, 2007 Bottle. Quite malty, a little bit like Cola (but not so sweet). Red-brown colour, small off-white fizzy head, fast & fully diminishing. Dark, quite bitter start & finish, medium duration. Medium body, dry & creamy, soft/lively carbonation.
Rastacouere (5418), Montréal, Quebec, Canada
Nov 28, 2007 <i> Considering the style, Scores ranging from 1 to 5, 5 being the most intense</i>
<br />
<b><i>Appearance:</i></b><br />
<b>Body:</b> Clear(1)->Murky(5) : <b>2</b> Light Brown(1)->Dark(5) : <b>4</b> Ruby : <b>XX</b> Still(1)->Sparkling(5) : <b>3</b> <br />
<b>Head:</b> None(1)->Large(5) : <b>1</b> White(1)->Tan(5) : <b>1</b> Lasting: <b>1</b> Lacing : <b>2</b> <br />
<b><i>Aroma:</i></b><br />
Intensity : <b>2</b> <br />
<b>Yeast :</b> <b>XX</b> Bread : <b>XX</b> Apple : <b>XX</b> Esters : <b>XX</b> Banana : <b>XX</b> Phenols : <b>XX</b> Leather : <b>XX</b> Perfume : <b>XX</b> DMS : <b>XX</b> Diacetyl : <b>XX</b> <br />
<b>Malt :</b> <b>3</b> Biscuity : <b>XX</b> Toast : <b>3</b> Caramel : <b>3</b> Toffee : <b>2</b> Maple : <b>XX</b> Molasses : <b>XX</b> Nuts : <b>2</b> Candy : <b>XX</b> Pumpernickel : <b>XX</b> Cereals : <b>XX</b> Fruits : <b>XX</b> Chocolate : <b>2</b> Coffee : <b>XX</b> Vanilla : <b>XX</b> Grapes : <b>XX</b> Blackberries : <b>XX</b> Dates : <b>XX</b> Cherries : <b>XX</b> Plums : <b>XX</b> Figs : <b>XX</b><br />
<b>Hops :</b> <b>2</b> Noble(1)->American(5) : <b>1</b> Leafy : <b>XX</b> Floral : <b>XX</b> Orange : <b>XX</b> Herbal : <b>XX</b> Spicy : <b>XX</b> Pine/Spruce/Resin : <b>XX</b> <br />
<b>Notes :</b> Earth : <b>2</b> Wood : <b>XX</b> Cloves : <b>XX</b> Smoke : <b>XX</b> Pepper : <b>XX</b> Ginger : <b>XX</b> Peach/Pear/Apricot : <b>3</b> Candi Sugar : <b>XX</b> Anise : <b>XX</b> Vinous : <b>XX</b>
<br />
<b><i>Flavor:</i></b><br />
Initial Flavor : Dry(1)->Sweet(5) : <b>2</b> Finish Dry(1)->Sweet(5) : <b>3</b> Sourness : <b>1</b> Bitterness : <b>1</b> Complex : <b>XX</b> Length : <b>XX</b>
<br />
<b><i>Palate:</i></b><br />
Light(1)->Full(5) : <b>2</b> Flat(1)->Fizzy(5) : <b>3</b> Clean : <b>XX</b> Sharp : <b>XX</b> Watery : <b>XX</b> Oily : <b>XX</b> Chalk : <b>XX</b> Astringent : <b>XX</b> Alcohol : <b>XX</b> Mineral : <b>XX</b> Oxidation : <b>XX</b> Metallic : <b>XX</b>
<br /><br />
<i>Comments:</i> Grainy and slightly oxidized toasted munich flavours translate into black bean notions. Kinda dull and hopless.
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