Draught @ Patricks Pub og Restaurant, Kristiansand
Pours dark brown to black with a tan head. Aroma has notes of roasted malt, chocolate, caramel, licorice and citrus. Taste is medium to heavy sweet and medium bitter with a long chocolate and licorice finish. Body is full, texture is oily, carbonation is soft.

Old ale, or porter. Heavily roasted, black beer with some sediment int he bottle. A little sourness, as if blended with sour beer. Heavily roasted, but also a light earthy quality as well, and a very light hint of cloves & grass.

Bottle at home from my De Molen Shop 2010 haull...deep brown black ... thin tan head ... soft fruity plumy light spiced nose ...deep roast ... little blackcurrant... little plum ... juicy roast ... little spice linger ... vry nice

Bottle @ 420, Rome. Pours dark brown with a small creamy lasting head and lacings. Nose is hard roast, cold coffee and ashes. Lively carbonation. Medium bodied.

Bottle. Dark toffee colored beer with a light brown head. Toffee and spice aroma with molasses. Toffee and spice flavor with light vanilla and spruce. Medium bodied. Toffee and spice lingers with light vanilla and spruce.

scura buona schiuma piuttosto persitente naso tostato liquitrizia anche un po floreale agrumato lupolatoanche in bocca corppo discreto tornano gli aromi delnaso

500ml bottle - the first thing I notice upon opening the cap is that there is a bunch of dark brown gunk underneath the cap, and all up the interior of the neck of the bottle - I immediately think that this must have been seriously mishandled in shipment, as if it were stored upside down long enough for the yeast sediment to collect at the neck of the bottle, and stick there - pours dark brown, fizzy, cola-like - serious oxidation hits the nose first, like smelling an old coffee can full of pennies - underneath is some sour character that doesn’t seem intentional - and underneath that is some black malt, chocolate, tobacco - prickly carbonation in the mouth - taste is initially semi-sour, like an infection has had a little bit of time to settle in, but not to entirely ruin the beer - the sourness actually works with some of the dark malt character - semi-dry, some cocoa, leather, earthiness - moderate roast and a dry, bitter finish - there are clearly things happening here that the brewer did not intend, but it’s not an entirely unpleasant drinking experience.

Batch 191 Medium dark-beige head over practically black beer. Coffee, blackcurrantleaves, valerian, caramel and burnt sugarsyrup, chicory extract. Dry, nearly dusty coffeetaste, Haagse Hopjes (kind of coffee sweets). Generally roasted and quite sweet: liquorice in the finish. Warming up, more hopflavour. Very well bodied, bit spritzy, creamy-viscous MF. A bit... predictable.