Transient Artisan Ales Henry

Henry

 

Transient Artisan Ales in Bridgman, Michigan, United States 🇺🇸

  Porter - Imperial Rotating
Score
7.06
ABV: 7.5% IBU: 65 Ticks: 5
American porter
 
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Douglas88 (7980) reviewed
Henry from Transient Artisan Ales
7 years ago
7.4/10 — Appearance 8 Aroma 7 Flavor 7 Texture 6 Overall 8.5
Shared at a Tokyo tasting. Pours a dark brown color with a medium light brown head. A big sweet milky roast nose. Cocoa, milk chocolate, light roast, light fruit. Chocolate flavors dominate.
Tried on 26 Jul 2019 at 07:10
TimE (11137) reviewed
Henry from Transient Artisan Ales
7 years ago
7.6/10 — Appearance 6 Aroma 8 Flavor 8 Texture 8 Overall 7.5
Dark brown color. Very dry, tons of baker’s chocolate, fudge and molasses in the nose. Very dry with excellent big roasted malt, baker’s chocolate, fudge. Fairly bitter. Nice
Tried on 15 Jul 2019 at 07:23
thebrewsader (2840) reviewed
Henry from Transient Artisan Ales
7 years ago
6/10 — Appearance 8 Aroma 6 Flavor 5 Texture 8 Overall 5
Thanks Gregg for sharing! Taster showing deep brown with sparse latte colored foam. The nose shows moderately intense notes of molasses, light and roasted malts. The palate is well carbonated and light bodied. Light molasses with a moderately intense hoppy bitterness.
Tried on 15 Jul 2019 at 07:21
jtclockwork (20057) reviewed
Henry from Transient Artisan Ales
9 years ago
7.6/10 — Appearance 8 Aroma 8 Flavor 8 Texture 6 Overall 7.5
Bottle - pours dark brown tan head - nose and taste of roast chocolate, espresso cookie, vanilla - medium bodied
Tried from Bottle on 24 Jul 2017 at 23:41
deyholla (23111) reviewed
Henry from Transient Artisan Ales
9 years ago
7.8/10 — Appearance 8 Aroma 8 Flavor 8 Texture 6 Overall 8
Bottle. Pours black with a dark chocolate brown head that dissipates slowly to the edges. Aroma has a good amount of bitter chocolate with dark grains, roasted malts and a hint of coffee. Flavor has strong roasted malts with dark grains, bitter chocolate and just a hint of coffee bite in the finish.
Tried from Bottle on 05 Feb 2017 at 20:45