Ahhh...this was once a favorite at Pizza Port. I ordered up a pint, certain of a magnificent glass of thoroughly hopped, malty goodness to enjoy, but something went wrong. I was talking with a local who was so impressed with the new recipe for this beer, having been unhappy with the old recipe. Anyways, I ordered my pint and found it hard to drink. I really didn’t want to drink it, to be quite honest. Some of the Port beers tend to have this astringent rubbing-alcohol flavor, like Lou P. Linn (which is an awesome IPA except for this astringence in the aftertaste), and the "new" Doheny Double has been thorough infected, from the aroma to the aftertaste. It looked great, dark honeyed body with a lovely head, nice lace, and visible carbonation. It has a lovely body and nice, mouth-filling carbonation. But I smelled pine, rubbing alcohol, resin, and some sadly nice malts. I tasted much the same. The beer was incredibly harsh.

Murky light orange hue with thick foam and lacing on the glass. Aroma is moderate pine and earthy hops balanced out by caramel malts. Flavor is pine resin and grassy hops, thick caramel malt, touch of citrus and cotton candy sugar. Palate is thick and chewy texture with ample carbonation. Overall, a strong and well-balanced IIPA, nice malt presence, abv is masked by the flavors.

From tap at San Clemente. Pours slight cloudy and golen orange with a lacing white head. Aroma is nicely fruity hoppy. Fruity and nicely bitter flavour. Holds a nice caramel malt to give good balance all the way through.

Definably a DIPA but with minimal smell. Its dark and got plenty of alcohol hidden behind it 90 %effectively. malty but balanced excellence