Tap at Titletown. Filtered amber body with a big off-white. Huge Belgian yeast tones, fruity..with a clean, creamy body. Toffee, red fruit, smooth amber malt maybe. Really well done.

Nearly black but with a red shine; yellowish head, quite fast gone. Portwine, molasses, dark purple or red fruit in the nose, sucade, and lots of very rich malts. Taste yields rather roasted sugar, molasses, fruity esters and liquorice. Obviously sweet, the balance comes from the burnt sugar and the esters, at the verge of fruity-sour. Beer gives an extremely attenuated impression, on the verge of becoming thinnish. Not empty, however, one percieves the underlying malts. Todd has driven the demand for well-attenuated abbey ales to an extreme here by the use of molasses and candi sugar. One wonders if he hasn't goen too far by nearly outfermenting everything. The nose is a sheer marvel of complexity.