On tap at the brewpub. Mostly hazy, mahogany colored pour with a fleeting head of fizzy off-white. Aromas of raisin-scented malt and hint of brown sugar and faint caramel. Mostly clean and free of unwanted yeast aromatics, with the exception of some mild fruity esters. Medium bodied, softly carbonated mouthfeel with a bit of a sticky texture. Rich, chewy malt flavors, but seems a bit underattenuated. This has a really nice Vienna malt flavor, but could be a bit drier to improve drinkability. Lots and lots of raisiny malt, along with some caramel sweetness. Toward the finish, some fruity esters come out, along with a touch of peppery phenols - a bit stronger in flavor than the nose, but not overly offensive. A nice effort, but would be even better with a drier finish and cleaner yeast profile.

On tap at the brewpub. Pours a rose-tinted brown, clouded and without a head. Aroma is a sweet, floral fruit figure, twinged with a dash of fusels and dirty lager signature. Apples, pears, bananas and other mixed phenols that just shouldn’t be in a clean lager. But, then, from here I can tell this lager isn’t clean. Body is a bit heavy and oily, but the carbonation carries more the high alcohols. This has that weird Eastern European dirty lager touch. They should have named this the Dirty Santiago, because it has issues. There some really interesting fruit characters, but it comes marred as weird by-products. Faint leafy hops dry out the backend a touch. The maltiness gets lost. An interesting effort.