Three Floyds Dolemite Malt Liquor

Brewed by Three Floyds Brewing Company
Style: Malt Liquor
Munster, Indiana USA

Draft... DLD06... Clear, deep yellow lager with a mid-sized, creamy, white head. Malty aroma with notes of apricot and toffee. The mostly balanced, alcoholic flavor holds hints of corn and dry grain. Full-bodied and fizzy. Finishes lightly sweet and lightly bitter.

One of the softest malt liquors that I’ve ever drunk, yet still having that somewhat stale, sweet corn odor that we’ve come to expectfrom such a brew. Same with the flavor. The heavy fuel aroma and harsh alcohol burn weren’t present. Worth drinking once.

<font size=-4>From the brewpub at the <a href=http://www.ratebeer.com/events-detail.asp?eve Lord Release - Three Floyds, Munster, IN - 04/29/2006<font size=-1>

On tap during DL day. Poured with a white head and a medium colored gold body. The aroma was bread with some almonds. I was surprised to get very litte of the sweet corn smell. The taste taste was slight corn with ham and some peanuts. Good for the style.

Oh boy it’s Malt Liquor kids. No matter what I tried to tell myself I couldn’t get past the fact that lurking under all the other flavors of this was that same syrupy corn taste that you find in any malt liquor. Had some hops fighting a losing battle with everything else, but it was certainly the best malt liquor I’ve had. For whatever that statement is worth.

Amberish color huge frothy wit head viz carb Aroma is light sugarz corn alcohol Pal is well coated good carb Flavor is still malt liquor corn grain notes heavily sweet Ok

Out of a paper bag with MIBRomeo while walking the mean streets of Munster. (Hard to take this one seriously.) Transparent and paling bronze in color with a creamy whitish-grey head that’s pocked with pinholes aplenty. Pineapple aroma meets lemon-glazed tamales, along with citric hop accentuations, herbal corn flakes, peach fuzz, lavender and freesia. Hard to know which way this one was going to go based on its inability to frighten me in any of its powerful wafts, but we soon found out. Cool substances hark a corny lager persona from the get-go. Hop bite is more accentuated by the superjuiced alcohol quotient. Loose flavor fall-off, ringing with musky cologne, corn husks, pils malt and tarnished, sucked-up and spit out turnips. Corn meal and malt-o-meal become more enhanced as it grows a degree warmer. The "serve cold thesis" couldn’t be more true and more of a warning. Corn flakes, liquefied, then peppered and scraped out of aluminum tins keep gaining momentum. Near the end, it’s downright hot. I now know the meaning of ethanol burn and how it feels gestationally.

Ha! I’m thinking this is the same groovy, corn harshy malt liquor from Piece. Always more fun to order it first to kick start the round of drinking. I must admit, I liked it better covered up by the little paper bags, but the pizza here is better than the pizza there (matters what kind of pizza I’m hungry for). Big alcohol fumes, corny sweet taste. Some toastiness and dryness at the finish...ok, now I’m ready for a Dreadnaught...

Draft at Floyds. Frankly, calling this a malt liquor and brewing it with corn does not put it on the same stage with a Steel Reserve, It’s much better than that. In an English pint glass, it shows a copper-amber color with a slight, clingy head. Plenty of corn an alcohol in the nose. I did find something in the taste to reming me of a Colt .45. Solid malts, and yes, plenty of fermented corn, but without cloying sweetness of alcohol fusels. True to its Floyd-ness, there lots of hops here, but just the noble bittering hops to keep the sweetness in check. A chewy body that gets sweeter after all as I go further down the glass.