King Arthur’s Olde English Ale

On tap, July 17, 2005. Golden ale with no head. Sweet malts with perfumey notes. Caramle malts with solvent notes, grainy malts with light alcohol. Boring.

this beer is nice, very nice. pale coper/amber colour, slight presence of lacings, low carbonation with no nitro ruining it. Palat is oily, flavour is mild presnece of sweet malt, citrus/herbal hops, not enough hops but good hops. Undertones malt syrop, earthtones, and I mest agree with "Rastacouere" it is a little soapy. This is mislabeled. in England this would be called a "Best Bitter" it has all the caracteristics of one. I normaly get excited when I hear " Olde English Ale" cuz I am expecting a beer that folows the mid-evil/renesance deffonition of ale. In those days all yeast in england was what we would now call ale fermentation, but back then it was called "Beer" when it contained hops, and "Ale" was completly hop free. Just once I would like to go to a renacance fair/themed pub and my ale goblet to contain a cloudy fermented pure malt hop free liquid instead of modern beers with OLDE in the name. Cheers

Light off-white head, quickly fading. Slightly hazy pale amber. Creamy grain nose, sweet and soapy, oily, herbal and floral goldings. Fairly oxidized, stale earthiness. Orangey hops feel just as old as the grainy malts. Oily yet very thin mouthfeel, flat and lifeless.

(Draught) Sampled at King Arthur’s Steakhouse in Oswego, NY. Pours a quick dissipating white, frothy head with a non-carbonated amber body. Nose of nail polish and bananas. Flowery hops with an oily texture. Average.

3-4 oz draught sample. Nose is disappointing, virtually no aroma. Pours a bubbly slightly darker transparent blonde than their golden ale. Astringent start, leading to some wateriness in the middle. Grainy and bitter to finish. The brewmaster told me he used 100% Maris Otter with this one, but I couldnt appreciate it.