Cask at the Falcon, HWY, 22/12/17. Clear copper amber with a well presented lasting light beige head. Nose is biscuit malt, light spice, toffee, stewed fruits, toasted brown bread. Taste comprises biscuit crumbs, light caramel streak, toffee, fruit loaf, dark malts. Medium bodied, soft carbonation, semi drying close with a modest bitter bite. A solid winter beer and in great condition.

Cask-conditioned at the Sir Michael Balcon (JDW), Ealing 30/1/2017. Chestnut brown, with a frothy, off-white, head. Sweet, brown sugar and earthy malts, some berry fruits, leafy hops and a moderately bitter finish. Fine.

Cask at Prince of Wales, Farnborough. Vague sour floral aroma. Medium chestnut. Good fluffy off-white head. Surprisingly sweet. Sugar molasses, soft spices (not warming). Light bodied. Watery. A hint of astringency in the finish. Pretty pleasant but not warming, the spices are lacking on that front.

Clear deep amber with a small off white head. Malted caramel aroma, some lacing. Initial medium hoppy bitterness, vanilla essence and caramel sweetness in the finish.

Carry out from the brewery. A deep chestnut pour with an earthy, nutty aroma; the carared malt gives a sweet malty flavour and there are lots of woody hops and a touch of spice to finish. A good seasonal bitter.

Cask at the William Robert Looseley (JDW), High Wycombe. Deep copper-chestnut with a moderate cream head. Caramel and fake chocolate are pre-eminent, with raisins, port and spices in there too. There’s a little bit of fuggley leaf mulch behind but generally this is all about the malt. It’s sweet and strong and tastes more alcoholic than it actually is. It could have been pretty decent without the fake chocolate, but I can’t stand fake chocolate. Despite that it’s still not a bad beer and it’s nice to have a winter seasonal cask beer that actually tastes right for the season.