Jabberwocky Brown
Flying Goose Brew Pub in New London, New Hampshire, United States 🇺🇸
Brown Ale Regular|
Score
6.93
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7.4/10
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Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7.5
Reviewed from notes.
The appearance was a nice looking semi-dark brown color with a finger’s worth of white foamy head that fell off at a decent pace. Sly edged out lace.
The aroma had some smoke, light clean caramel/toffee malts, some earthy hops, light leather, slight cereal tones and ends with a little bit of sweet herbal tones.
The flavor leaned into the sweetness of the previously mentioned aromas flowing together on into the aftertaste and finish.
The feel was almost medium bodied, seemed just a touch underneath. ABV felt appropriate.
Overall, one of their better brown ales that I would want again.
The appearance was a nice looking semi-dark brown color with a finger’s worth of white foamy head that fell off at a decent pace. Sly edged out lace.
The aroma had some smoke, light clean caramel/toffee malts, some earthy hops, light leather, slight cereal tones and ends with a little bit of sweet herbal tones.
The flavor leaned into the sweetness of the previously mentioned aromas flowing together on into the aftertaste and finish.
The feel was almost medium bodied, seemed just a touch underneath. ABV felt appropriate.
Overall, one of their better brown ales that I would want again.
Tried
on 05 May 2017
at 19:18
7.2/10
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Appearance 6
Aroma 8
Flavor 8
Texture 6
Overall 7
Draft at the source. Dark brown color with slowly dissipating head. Really nice nutty caramel aroma. Earthy malts.
Medium mouthfeel, and a nice smokey sweet hazelnut with a slight hint of brown sugar in the aftertaste. It must have a good hop profile because it never gets overly sweet. Really good for the style. Smooth and easy to drink.
Medium mouthfeel, and a nice smokey sweet hazelnut with a slight hint of brown sugar in the aftertaste. It must have a good hop profile because it never gets overly sweet. Really good for the style. Smooth and easy to drink.
Tried
from Draft
on 13 Mar 2016
at 18:53