Cellar temp, about 68 df.
Pours like champagne, frisky tan head that fizzes and drops back, but hangs around the edge to the end. Nice clear deep red brown.
Aroma on pour is like sparkling wine, big alcohol in your face. Once that subsides, nice malt/roast aroma, earthy hop edge, dates or prune esters, sweet but not annoying. Earthy hops almost too much.
Mouthfeel almonds, sweet and toothy, carbonation fills mouth with cleansing, solidly beer.
Flavor, almonds up front, and in the middle, dried fruit, slight tang, nice bitterness at the end, balanced malt and earth hop, not too strong on either. Sweet, like almond extract.
Finish, soapy, hop bitterness almost too much, alcohol warmth underlying but not dominant, thirsty, not really refreshed. After dinner sipper, this.
Overall, the flaked wheat doesn't help much, brewers gold hops may be the soap culprit. Mt hood before saaz. Columbus seems to be the bittering winner. Maybe try some magnums.
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