Draught at Kennett Square Fest, October 2006
Dark, milk-chocolate brown colored body is quite hazy, only showinga medium-low clarity. Deep beige/butter colored head is medium-sized and is retained at cover, leaving light lacing.
Very well-executed nose is reserved in fruitiness and ester/phenols, but still manages to integrate them in to the ample chocolate-caramel maltiness. Dry brown bread and light biscuits are contrasted with sweet chocolate-caramel notes, with a bit of honey-vanilla cream (pale/aromatic malts) behind it. Banana esters are soft and sweet, while more vanilla notes, light prunes and raisins all help to minimize the phenolic side. It turns out only a bit of clove, which comes off more allspice-like, sweeter and less intrusive in to the aroma. Little/no pepperiness. The malts really shine the most, though. Being very fresh and crisp, despite the choco-caramel sweetness, you can smell the barley-grain, almost, beneath the sugars. Just a nice wholesome edge to the aroma. Moderate esters and more raisin-prune notes trail off, with a pleasant, fresh yeastiness and a dollop of toffee. Elegant stuff, no alcohol noted, medium-high strength of aroma.
With all of the malt apparency in the nose, it’s no surprise when, in the flavor, the malt makes a big splash. Caramel/chocolate covered raisins, with very light plumskin dryness immediately create a balanced flavor. Buttertoffee and vanilla creep in on the edges, mixing with light banana and other fruit esters (cherries, strawberries, etc.) to add complexity and Belgian distinction. Light roasted notes and minor phenolics keep the balance on the finish. On the sweet side (though I never once thought too sweet), but the extra maltiness creates a tremendously soft, supple mouthfeel. Add to this a lightly brisk carbonation and fresh yeast. Vinousness increases as it warms. No alcohol noted. Lovely.