Keg at the taproom, PDX, 09/11/14. Dark amber with a decent light beige covering that retains well. Nose is caramel, light mineral, earthy hops, bitter orange. Taste comprises red grapefruit, light spice, mineral wash, earthy hops. Medium bodied, fine carbonation, semi drying close. Ok for style.

It pours quite brown, kind of a nut brown in the glass, with fewer hop bits than the #2 ale. The smell goes back to the fresh piney hop flavor of the Trilogy #1. I had thought the last in this series would be some really extreme white IPA with peppercorns or something but instead it’s a nice roasty session Ale. I’m imagining this paired with something light and snacky, even barbecue flavored potato chips. But in sum, it’s a malt-forward beer that demands a strong hop counterpoint. It would go well against mild foods like fish or boiled anything, with soft cheeses and grapes.

Bottle: A beautiful amber pour, capped with two fingers of creamy beige head. The nose is dry and dusty… sort of earthy and nutty. Faintly herbal, rye, and quite a bit of bready malt. Taste is more bready malt, a little herbal and rye. Earthy. Not really picking up on the piney hops, but it does have some astringent bitterness in the tail.

Pours out a light brown /dark amber with a small skin of beige head. Sweet nutty aroma, more molasses sweetness in the taste. Very light bodied and not much of a finish.

Bottle from Total Wine in Sacramento, CA. Pours really dark ruddy copper (very strong light) with a slight tan head. Aromas of pine, darker malt and perhaps nuts. Med body. Flavor is sharply pine, followed by nut and a little touch of chocolate. And smooth darker malt. Pretty much hoppy and more dry than not. Arguably one of the "better" brown ales.