DuClaw Brewing Company Obol

Obol

 

DuClaw Brewing Company in Baltimore, Maryland, United States 🇺🇸

  Barley Wine - Barley Regular Out of Production
Score
6.54
ABV: 9.0% IBU: - Ticks: 4
Obol Oat Wine is dark brown with deep red highlights and topped by an off-white head that exhibits great lacing. It is full-bodied and smooth thanks to its slick, velvety mouthfeel derived from the use of flaked oats in the grain bill. Obol’s aroma and flavor profiles are dominated by warm, roasty malt with bready, biscuit-like notes balanced by a subtle hop presence and strong 9% ABV. Ready for a departure? Think of this beer as your fare, because everyone pays the ferryman.
 

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6
Appearance - 6 | Aroma - 7 | Flavor - 6 | Texture - 4 | Overall - 6

Bottle from Total Wine. Clear brown color, tan head. Aroma of dark medicinal fruit. Taste starts sweet, caramel, light fruit, booze, dryish finish. Sticky mouthfeel. Doesn’t quite come together.

Tried from Bottle on 18 Jan 2017 at 18:25


5.8
Appearance - 6 | Aroma - 5 | Flavor - 6 | Texture - 6 | Overall - 6

Sampled from a 12 oz brown bottle this beer poured a dark brown color with orange highlights and a large foamy tan head that left decent lacing. The aroma was malty and a bit toasty with cola and wood. The flavor was boozy with notes of cherry, fig, wood, cola and a medicinal note. Medium length finish. Medium body. ok.

Tried from Bottle on 11 May 2016 at 11:19


6.5
Appearance - 4 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7

Subtle walnut and mulberry nose. Clear tea, thin head. Charred oak,elderberry. Char finish. Full body, chalky, moderate carbonation.

Tried on 26 Nov 2015 at 13:10


7.4
Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 7.5

12 ounce bottle from Beer Run. Clear dark red-brown, large creamy light brown head, good retention. Aroma of cherries, bready malt, roasted malt, earth. The taste is tart cherries, toffee, caramel, rye, bread, roasted malt, lemon, molasses. Thin bodied, a bit of booze. Solid.

Tried from Bottle on 08 Nov 2015 at 18:26