Otje (668), Leiden, Netherlands Mar 18, 2008 Tingy 2 years old beer, aging doesn’t effecct this in no way! Smooth tastefull and full beer. One beer is better then another beer! ScoWRee (275), Phila, Pennsylvania, USA Mar 16, 2008 Pours a deep dark brown with a nice fluffy tan head. Aroma of malt and dark fruit. Taste is a little bitter, a little off. Maybe a bad bottle.... Goodgrief (1144), Middletown, Delaware, USA Mar 10, 2008 July 2007 - Dark brown chestnut pour with moderate head and lacing. Musty aroma, not altogether pleasant, but there. Sweet, bordering on overly so. Lots of scottish ale type sticky, really sweet smokey malts, with a syrupy mouthfeel with a kind of tinny aftertaste that sort of detracted a bit. Maybe it was a spice, I don’t know. Mild spicing. Good, but not great. nuplastikk (1161), Madison, Wisconsin, USA Mar 3, 2008 750ml bottle. 2006 edition sampled in March 2008. Very murky reddish-brown color. Still retains a good head on it, perhaps not as over the top as a fresh bottle. Highly reminiscent of a Barleywine, but with a more elegant herbal and spice finish. Sweet and full bodied, with a nice warming finish. Hardcore. mybestfriend (261), Gothenburg, Sweden Feb 29, 2008 Updated: Mar 12, 20082007 Bottle 75 cl. Pours a reddish brown colour with a tan head. Very malty on the nose, with spices, golden syrup and orange flavoured caramel.
Rather sweet taste. Malty with yeast, spices, some orange and dried fruits. The alcohol is warmning. The finish is yeasty. mugabe (215), Sweden Feb 20, 2008 2007. Pours a cloudy port colour. Soapy aroma with some patchouli. Rather bland, on the whole. EricE (446), Fairfax, Virginia, USA Feb 18, 2008 On tap at Max’s. Dark red pour with a white head. Sweet hoppy aroma. Sweet hoppy taste with a bitter alcohol finish. Very nice. SuzyGreenberg (1318), Seattle, Washington, USA Feb 15, 2008 draft @ stumbling monk - reddish amber with big tan head; aromas of sweet berries, spice and yeast; drinks very smooth with a fresh and clean aftertaste; texture is very juice-like
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