Cellar/room temp (65ish)
Pours clear, red, nice tan head that dies right back
Aroma stone fruit, almost model glue, after airing out, get roast malt, earth hops very slight
Mouth feel, moderate thickness, carb cleans up front.
Flavor pears and cherries, alcohol warmth very apparent, pleasant bitterness at end. Malt and roast balance nicely in the background, providing good support for the yeast.
Finishes fruit and direct bitterness.
Overall, beer of royalty, better than wine, very strong but tastes almost like a carbonated pear wine. Wouldn't suffer from more up front piny aroma flavor hop, but bitterness level is correct. Malt profile is very good. Could reduce ferm temp a tad, but that would be a challenge here, because top end is needed some. Winner. How to sustain head in big beers?
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