dkachur (2317), Charlottesville, Virginia, USA Mar 14, 2009 Sampled on draft at the brewery. Pours orange-copper with a medium head. Good retention and fair lacing. Aroma of toffee, raisin and strong paint thinner. Taste is toffee, grain and strong astringent alcohol. Full bodied. Sticky. Needs aging. MaltDawg (778), Richmond, Virginia, USA Feb 13, 2009 (Sample Date: 12/30/2008 Source:Legend Brewery) 11.4% ABV Some candy sugar and Belgian spiciness in the aroma. Mostly clear dark amber brown with small white head. Rich, sweet loaded with sugar. Finish is sweet but dries quickly with moderate residual spiciness and bitterness. Alcohol is a up there and a bit hot. Maybe a bit young and some age would help. jcwattsrugger (5223), Florida and, New Jersey, USA Feb 3, 2009 22oz bottle-pours a tan head and dark copper color. Aroma is dark malt-licorice, dark fruit, spice, yeast. Taste is dark malt-licorice, dark fruit, spice, yeast, some earthy hops. Thanks KillerMike for sharing this with Kathy and me. Kinz (2179), Glen Allen, Virginia, USA Jan 16, 2009 Glad to be able to sample this, and glad Legend has been around the past 15 years. Hazy amber, slight head. Aroma is dark fruit, caramel, and yeast, almost reminiscent of the Unibroue strain. Flavor matches, sweet, but not cloying, a touch of almost roastiness, presumably from the Special B, and a touch of spice. There is a bit of heat on this as well. Too bad this is only on tap, as I think this could really use some aging. But quite possibly my favorite of Legend’s Belgian brews. maniac (2628), Richmond, Virginia, USA Jan 16, 2009 On tap at the brepub on 12/30/2008. Kinda pricy at $8 for a 10oz pour. Somewhat hazy deep cherry body with a medium creamy off-white head and some slight belgian lace with thin legs. Candi sugar and rum-soaked fruit aroma with some molassas and light spice. Very sweet flavor with candi sugar, molassas, caramel, light spice and fruit. Full body with moderately low carbonation. Slightly syrupy finish and noticable, somewhat hot, alcohol warming.
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