BA BBF 06. Dark amber with medium carbonation. Aroma was very malty, with some yeasty spices mixed in. Taste was the same, spices also in the finish. Heavy on the caramel flavor.

Tap @ gingerman NYC. Poured into 20 oz imperial pint glass. Pours a deep dark ruby red, almost brown held up to the light, but it is dark in the gingerman so it almost appeared black. Almost no head and some lace. Aroma is sweet and malty but light on the ruity esters- although it was served a bit too cold. Reminded me of a barleywine in the aroma and flavor. Sweet caramel flavors, light fruits like raisin and plum, and a stcky caramel finish. Nice and smooth and went down easy.

Pours a deep mahogany brown with a thin wispy off-white head. Toasty bready Belgian malty and yeasty aroma has a hint of spice. Starts with an earthy malty palate, but not much sweetness and a touch of mild tartness toward the dry, lightly toasted finish. Pretty well balanced and authentic, but could use a touch more malt.

Raisins, toffee, caramel and herbal hop notes are apparent in the aroma. Clear, dark brown body with lighter highlights is topped by a shy, off white head that recedes to ring. Fruity and fairly bitter but malt focused flavour with some soy and grassy tones. Medium body is quite dry with assertive carbonation that is pointy and sharp. Sampled on tap at Barcade in NYC with Olivier MTL and Rastacouere.

Poured a hazy almost ruby color with a small off-white head. Aroma of butterscotch and brown sugar. Flavors were malty and yeasty with toffee and a bitter finish. Dry. Alcohol is well hidden.