Bouteille 341ml. De couleur brune et claire. Nez malté de caramel sucré (butterscotch) aux notes rôties. léger de noix, avec des notes de chocolat et de café, de tabac et de houblon floral. Moyennement ronde en bouche avec un pétillement moyen et une texture légèrement huileuse. Léger goût épicé (poivre doux) conjointement à un léger goût de tabac et de levures terreuses lors de l’entrée en bouche suivi d’un goût de caramel butterscotch aux faibles notes rôties puis vient par la suite des notes de café et de chocolat noir qui laisse place à une légère amertume de houblon floral et herbeux en finale, et appuyé un léger goût de noix asséchantes. Post-goût moyen-long, léger-moyen amer de houblon floral aux notes herbeuses avec un goût de noix rôti et des traces de café.

Originally rated May 2006. Brewed by Elie Roy, winner of the "March in Montreal 2005". Pours a deep brown colour, that light can be seen through, transmitting red highlights. Good creamy tanned head with decent retention and very slimy lacing. Small carbonation that is slow. Floral nose with hop, molasse, caramel and slight nut. Nice, not watery, mouthfeel, almost silky and tarty. Good powerful amount of bitterness throughout, with notes of chocolat that would be 95% bitter. Molasse is present, with roasted malts, and bitterness staying in the aftertaste. Tastes like a stout and looks more like a porter. Quite a good beer, and better than any Trois Mousquetaire brew I’ve had before.

Bottle: Poured a clear deep brown color ale with a medium off-white foamy head with good retention and some great lacing. Aroma of cardboard and port-like malt is probably due to aging. Taste also shows notes of aging with port-like notes with some cardboard and a light dry finish. Body is about average with good carbonation. Not in the best condition but still enjoyable.

2006 bottle shared with Olivier on 8/25/06.
Very dark, deep, almost stout-like appearance for a brown ale. Ruby-chestnut and dark auburn hues cut the inky brown tones, however. Old-ivory colored head is small, but dense and recedes slowly to cover/ring, providing light, blotchy lacing. Low to medium clarity.
Both nuttiness and creaminess are heavy in the nose. Walnut paste, mixed with brown sugar and sweet vanilla cream. Quite luxurious and cut, on the finish, with some light lactic suggestions, bit of vinousness (prunes, berries). Definitely a great balance of tartness and sweet malts, without any boring astringency, or overattenuation leading to acrid brown malts and grainy, lean notes. Currants and raisins continue on, hand-in-hand with brown sugar, while a soft, dusty yeast begins to creep in with warming.
Bold and malty flavors shows wonderful extraction and provides a most fluid, creamy, and soft mouthfeel. Low carbonation helps concentrate the malts, but the tartness, some lactic notes, plenty of dark, boisterous berries and hop bitterness all combine to dry out the finish. It ends significantly more dry than it begins, but the texture is never compromised, nor is it ever "dry", which helps control the toasty/roasty/bitter malt notes. Attenuation is not taken down too far, which is a major problem of many brown ales. Moderate yeastiness on the end is soft and characterful. No doubt the hop flavor has greatly dissipated over the past months, but it is still a unique and well-done brown ale.

Dark brown. Chocolatey, slighlty roasty aroma with a hint of dark fruit. Soft body with a somewhat harsh black patent note. The milk chocolate is still there, but more in the background. I’m not entirely sure what to make of it, but I could see drinking it.

Dark reddish brown ale with a thin dissipating light lacing moka head. Pleasant butter nuts in aroma, actually quite pleasant and classy. In mouth, crisp metallic hops, with good nutty malt, roasted coffee beans, very sustained and rich. The more I Taste, the more I like it! A prize winner for sure. Bought at Joanettes, March 2006.