Otter Creek Cerveza Cacao

Formerly brewed at Otter Creek Brewing
Style: Spice/Herb/Vegetable
Middlebury, Vermont USA

the aroma is strong and smells like cut grass. However, the grass must get used by horses a lot. Regular pale, golden color. you know, I’m drinking it right now and it just kind of sucks. thats all.

Copper pour, with some caramel malt in the aroma and flavor, plus some slight cacao, spices, and hopcit in aroma and flavor. Not balanced well, and although I applaud the originality, this one doesn’t work well for me.

Bouteille de 22 oz achetée au Beverage Warehouse (Winooski, VT). Arôme: Odeur de vanille et de cacao. Apparence: La couleur est doré avec une faible densité de bulle. Absence de col et de dentelle sur le verre. Saveur: Goût de vanille, de cacao et de cannelle. Durée moyenne de l’arrière goût. Palette: Le cors et la texture sont mince. Faible effervescence en bouche. Présence d’épices en arrière goût. (Rating #477)

Pours a deep gold with a thin fizzy head. Aroma is stale, slightly oxidized, metallic hops, light spices etc. Flavor is very bland with some light citrus hops, some light crystal malts, lemony, and stale. Hardly any cacoa or spices are noticed in the flavor. Metallic finish- light coriander citrus- saltiness in the end.

Poured a clear copper color with a thin off-white head. The aroma smells like a fish tank. Like if you look down into the top and sniff. Cinnamon and some fruit as well. Flavor was malty and bland with a light spice and dry finish.

Bottle purchased from Oliver’s Beverage in Albany, NY. Almost a cotton candy-like aroma with some booziness present in the nose. I do get a faint amount of cocoa in the nose along with some corn. Somewhat floral as well. Interesting aroma. Transparent copper color with a light tan head that is small and no lacing really. Start is kind of minty and almost dusty. Strange. Weird bitter-ish finish with a bit of booziness. Late lingering chocolate maltiness. Watery and thin. Mouthfeel is wacky, and flavor isn’t too far behind. I guess it was cool they tried some old school recipe, but it just doesnt really work.

2006 bomber consumed (partially) on 3/30/06
Muzzlehatch warned me about this one, but I didnt listen. Fizzy, off-white head atop a maize-golden body, poor retention, no lacing, filtered, plentiful bubbles in the liquid.
Cocoa powder dryness rises up with dry, stale graham crackers, vanilla that smells more like a biproduct of short lagering times than true vanilla, and a bit of grainy, dry, attenuated maltiness. Flavor is heavily dry, overattenuated, with a filtered texture that seems at odds with the heavily drying cacao, vanilla and cinnamon. Really it just tastes like sucking on a cinnamon stick, with soggy, hay-like hops and obnoxious overcarbonation not so much too much carbonation, but just really large bubbles). Watery, bland, no malt depth whatsoever. I left the bottle out overnight to see what happened. The next day it was decidedly sweeter, without all of the carbonation to break up the texture, and a light chocolate syrup-like flavor could be discerned, but the beer character was few and far between. Didn’t catch the alcohol though. I think they would have had better results by just using chocolate. I’m no fan of sweet beers, but this one is just painfully dry.

Pours a clear light copper bronze with a thin wispy off-white head. Has a dry, earthy and lightly grainy bittersweet toasty caramel aroma. Body starts with some sugary candy-like sweetness, a touch of dry earthy caramel and some English bittering hops. I really don’t taste much chocolate here. Maybe a touch of milk chocolate in the finish, but otherwise pretty uneventful.