B-46
Greyhound Brewery in West Chiltington, West Sussex, England 🏴
Amber / Red Ale Regular|
Score
6.38
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B46 has a good balance of warm biscuity malt flavours moving towards toast and blackberry, which linger on the palate assisting a clean hoppy finish.
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6.1/10
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Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6.5
Tried at the Nottingham Beer Festival 2019. Rich amber colour with a thin head. Aroma berry fruit and citrus. Hints of biscuits malt. Light sweet.
Tried
on 12 Oct 2019
at 06:23
6.6/10
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Appearance 8
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Cask-conditioned at the Gryphon, Bristol 27/2/2017. Amber in colour, with a moderately-sized, off-white, head. Red berry and tangerine fruits, rich, digestive malts and a touch of citrus hop, before a dryish finish. Good.
Tried
from Cask
on 08 Mar 2017
at 14:38
6.8/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Cask (gravity) @ NWAF 2016, National Winter Ales Festival (2016), The Roundhouse, Pride Park, Derby, Derbyshire, England, DE24 8JE. [ As Greyhound B-46 ].Clear medium orange amber color with a average, frothy, good lacing, mostly lasting, off-white head. Aroma is moderate malty, caramel, nutty, moderate hoppy, fruity hops, licorice hops. Flavor is moderate sweet and moderate ot heavy bitter with a long duration, licorice hops, fruity hops, caramel, nutty, sweet malt. Body is medium, texture is oily to watery, carbonation is soft to flat. [20160218]
Tried
from Cask
on 31 Mar 2016
at 08:38
6.1/10
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Appearance 8
Aroma 5
Flavor 6
Texture 6
Overall 6.5
Gravity at The National Winter Ales Festival. Shared with Finn. Clear copper coloured body. Aroma of mid-sweet toffee. Malt-fruity flavours, toffee, bread and dark plums. Ends with a mid-dry bittersweet twist. Satisfying (Derby 18.02.2016).
Tried
on 10 Mar 2016
at 13:01
5.4/10
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Appearance 6
Aroma 5
Flavor 5
Texture 6
Overall 5.5
Fra cask/gravity på NWAF i Derby 18 Feb 16. Delt med Rune. Mørkebrun med et lite rødskjær. 0 skum. Saftpreg. Aroma av plommer. Smaken fersken. Lett syrlig avslutning.
Tried
from Cask
on 03 Mar 2016
at 04:01