Three Floyds Bob Da Broot

Brewed by Three Floyds Brewing Company
Style: Scotch Ale
Munster, Indiana USA

On tap at the brewpub 12/16/2005: Pours a muddy earthy dark brown with a thin, short-lived light tan head and lots of sediment. Nice, sweet dark caramel and mildly peaty aroma. Full, viscous palate has a hint of light fruit and a smooth, lightly sweet finish. Judging by seeing other peoples’ pours later that evening, which were transparent, I’m guessing I got the beginning (or end) of the barrel.

Tap at 3F: Good looking thick, dark brown ale with a creamy beige head. The aroma is caramel and toffee with a very light smokiness to it. Very malty in the mouth, sweet with dark brown sugar and chocolate, touched by peat and some earthy hopping. Tasty stuff.

<font size=-4><a href=http://www.ratebeer.com/Places/ShowPlace.asp? Floyds Brew Pub, Munster, IN<font size=-1>

Tap at FFF. Pours to a dark black/brown body with a tan head. The aroma is malty and peaty. Light smoked wood and sweet powdered sugar. The flavor is malty and peaty. Earthen. Light powdered sugar. The beer is coating and medium-bodied. Fits well.

rating from memory, on tap at the brewpub back in dec 05. poured brown with little head. nose was hot and malty. flavor was big, malty, with sweet dark fruits. mouthfeel is a tad thin with alcohol burn. nothing special.

Tap at the brew pub: Black pour litle to no head. Lots of sediment. Had a dark fruit, yeasty flavor to it. Some roasted malt. Really enjoyable.

Nice aroma but nothing special. Pours dark and has a nice foamy head to it. The taste is much like the original Robert the Bruce but this one is smoother and more complex. Not complex enough though if you ask me. Was a little let down and was expecting something stronger, but it is a smooth drink if you don’t want something harsh.

Dark, solid and deep brown in color, and nearly opaque. Slightly grey-tinted head fades into a galaxy swirl formation, along with a white rung around the outskirts of the goblet. Campgrounds aroma joined by scotch and pine resin. A mild waft of chocolate and Frangelico liqueur signals a toffee and caramel nougat flavor to come. Additional contributors include slight barnyard bliss and black cherry cordials. This is one complex scotch ale. Heavy, chocolatey toffee flavor comes to fruition, as if the horses’ quarters have been remodeled by installing a layer of crumbled 100 Grand candy bars on the stable floor. Mr. Floyd’s malt clinic is once again in session, with a syllabus centered on chocolate and caramel malts. Subtle allusions to almond and amaretto help to create a Brown Cow caramel chew motif. Thick, palate smacking and milk chocolate tendencies are everywhere, highlighted by brown sugar and pralines. Hint of peat, but it’s fairly a supporting role in this rendition. Such an enjoyable, pleasurable experience.

Dark, dark reddish black. Super malty, sweet nose. Rich and satisfying, malty all the way through, a bit peaty/smokey at the finish. Some grassiness too afterwards. Big beer! The malty flavor really coated my tastebuds and I could taste it long after I put the pint down.