Badonk-a-Dunkel
Pizza Port (San Clemente) in San Clemente, California, United States 🇺🇸
Lager - Dunkel / Tmavý Regular|
Score
6.47
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7.3/10
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Appearance 8
Aroma 6
Flavor 7
Texture 8
Overall 8
Tap @ Sour & Bitter #3. Pours hazy dark brown with a small offwhite head. Notes of chocolate, yeasty esters, malts, nuts, dark fruits.
Tried
from Draft
on 06 Nov 2019
at 16:55
6.5/10
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Appearance 6
Aroma 6
Flavor 7
Texture 6
Overall 7
Draft at La Rovira, RBESG 2016. Clear brown with a small tan head. Aroma of malt, caramel, light overripe dark fruit and raisins. Flavour is moderate sweet and light moderate bitter. Medium bodied with soft carbonation. [07-07-2016]
Tried
from Draft
on 26 Sep 2016
at 03:24
3.5/10
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Appearance 8
Aroma 3
Flavor 3
Texture 4
Overall 2
13.09.2016, tap @ UNA:
Nice creamy mediumlasting head. Aroma is slightly sour-ish roasted, weeds, minerals, dark malts, unripe banana, paper, bark, grass, sawdust, yeast. Taste is slightly sour-ish mineraly, weeds, sour grass, bloodlike minerals, bark, roasted grain, paper, yeast, almond essence, unripe banana. Medium, sour-ish mineraly mouthfeel. Next!
Nice creamy mediumlasting head. Aroma is slightly sour-ish roasted, weeds, minerals, dark malts, unripe banana, paper, bark, grass, sawdust, yeast. Taste is slightly sour-ish mineraly, weeds, sour grass, bloodlike minerals, bark, roasted grain, paper, yeast, almond essence, unripe banana. Medium, sour-ish mineraly mouthfeel. Next!
Tried
from Draft
on 13 Sep 2016
at 13:16
6.8/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Draught @ [ Sour & Bitter #3 by Drikkeriet ], Atelier 1B - Gastronomisk Innovation, Frederiksborggade 1B, 4th, Copenhagen, Denmark 1360. [ As Pizza Port Badonk-A-Dunkel ].Clear medium red amber color with a small to average, frothy - fizzy, fair lacing, mostly diminishing, off-white head. Aroma is moderate malty, bread, dark malt, caramel, pale malt, wheat, moderate yeasty, vegetables. Flavor is moderate sweet and light bitter with a average duration, wheat - yeast, dark malt, caramel, bread, yeast. Body is medium, texture is oily, carbonation is soft. [20160512]
Tried
on 31 Aug 2016
at 17:00
7.1/10
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Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7.5
Been to the San Clemente Pizza Port three times and never seen this: crazy to try it during the RBESG 2016 in Barcelona where it was on tap at La Rovira. Deep brown with a red hue, decent sized beige head. Semi-sweet malty molasses dominate the brew with both caramel and toffee aromas/flavours overpowering any hop content: there is however a slight bitterness in the finish.
Tried
from Draft
on 12 Jul 2016
at 03:09
6.5/10
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Appearance 6
Aroma 7
Flavor 6
Texture 6
Overall 7
Tap at La Rovira. Deep reddish brown with beige head. Caramel, toffee, dry cocoa, raisins, dry dead leaves. Light sweet and bitter. Under medium bodied. Not bad.
Tried
from Draft
on 07 Jul 2016
at 15:35
6.8/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
From tap at Sour & Bitter #3, Copenhagen. Unclear dark brown to black color with off white to beige head. Malty and yeasty aroma, roasted, bready, caramel, fruity, banana. Sweet and light bitter taste like aroma. Light to medium oily body with soft carbonation.
Tried
from Draft
on 20 Jun 2016
at 08:37
6.2/10
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Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 6
Draft. A red beer with a beige head. The aroma has notes of wheat and caramel. The flavor is barley, wheat, and caramel, leading to a dry finish.
Tried
from Draft
on 15 Jun 2016
at 14:47
7.2/10
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Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7
Tap@Himmeriget, Copenhagen - pours dark brown verging black. Aroma and taste is sweet malty with notes of cocoa, caramel, some burnt brown sugar, light roasted, hoppy backing, pretty decent overall. ---Rated via Beer Buddy for iPhone
Tried
from Draft
on 10 Jun 2016
at 10:11
6/10
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Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6
[5/12/16] Draught at Sour & Bitter #3 in Copenhagen. Clear deep reddish amber. Aroma of malt, caramel, a bit of toffee, a bit of butter. Sweetish flavor, caramelly, a bit toasty, with a bitterish finish. Medium-bodied.
Tried
on 27 May 2016
at 09:23