Wagner Valley Sugar House Maple Porter

Brewed by Wagner Valley Brewing Company
Style: Porter
Lodi, New York USA

12oz bottle shared courtesy of TomDecapolis. Poured a deep brown, almost black, color with an averaged sized tan head. Aromas of maple, roast, molasses, and some chocolate. Tastes of maple, brown sugar, chocolate, roast, and caramel. Sweeter. Lively body.

( 12oz bottle ) Pours a dark brown body with a small beige head. Aroma of roasted malt, caramel, and maple syrup. Flavor of cocoa, roasted malt, maple, and light coffee.

Bottle sampled on 9/17/07: Pours a nearly opaque black with dark mahogany edges and a thin-lacing tan head. Aroma of sweet dark caramel with a touch of maple and earthy hops. Starts with nice full caramely sweetness and some slightly doughy chocolate and chestnut flavor. A nicely-balanced and interesting porter.

Rum-spiked light roastiness which communicates its bitterness...Puny malt which lacks depth...Where’s the maple?...Way too easy for a porter and not interesting enough to be a worthy novelty item...Reach for Saranac’s Caramel Porter to see how interesting a sweet porter can get...

Pours dark brown with a tan head. Smells of chocolate, some sweet spice, molasses, maple syrup. Tastes of earth, sweet malt, maple syrup, spicy, peppery, roasty.

On draft at Half Time, Poughkeepsie, NY. Pours very dark obsidina with medium tan head. Aroma of malt, maple, chocolate, slight vanilla. Tastes malty, with some maple, chocolate, slight coffee, and vanilla hints at the culmination. Very nice complexity.

April, 2004. Deep brown clear ale with a moka head. Light vanilla aroma. Roasted malts but not much else, some nuttiness. Medium bodied.

Bottled. Poured very deep brown with a tall, rich tan head. The aroma picked up dusty toffee, maple, and faint detergent.. not too much goodness here. The flavor was markedly better with dark chocolate, maple syrup, and molasses with low-to-medium roast to it.. dry, smoked oak and peat along with herbal bitterness on the edges.. picked up some caramel to pair with molasses on the finish. High carbonation actually worked well here.. long, sweet, roasty and smoky finish. Solid stuff.