Apologies for the blackberry picture and somewhat "quicky" review.
Pours a frothy head that dissipates to an effervescent bead. Body looks clouded with pockets of sediment despite a steady and deliberately slow pour. Color appx 20-24 srm according to brewpal swatches on my ipod.
This beer is made in the aroma. Tiny oxidized notes of cream sherry overwhelmed by a big cooked citrus nose. Medium high esthers (old ale esque?) contribute to the heavy marmalade waft for the drinker.
Mouthfeel is silky smooth. as the beer sits this is highlighted with loss of carbonation. Beer is decievingly dry as the last few drops of a sip pass over the tongue. Feels very full bodied at the front of the palate. Impressively ranges from full to thinned in one gulp.
Slight bitterness fades quickly into a dulled sweetness. Wee flavors of fig and bitter orange are incorporated into the non malty sweetness. Low grainyness but some bread like background. Low medicinal flavor creeps in as alcohol is detected in the sip.
Overall a slightly sweet beer foiled by big bitter orange aroma. complex with every pass over the tongue. More enjoyable than other chouffe offerings tasted in past.
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In process- Cream of 3 Crops, EdWort's Haus Pale Ale
Kegged- Jamil's 70/-
Planning- Best Bitter, Patersbier, dry stout
Quote:
Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
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