Pale Ale IV
Bock's Corner Brewery in Vaasa, Ostrobothnia, Finland 🇫🇮
Pale Ale - Classic English Regular|
Score
5.62
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English style Pale Ale with American influences. Reddish, nearly orange color. Peach and flowery aroma.
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5/10
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Appearance 6
Aroma 5
Flavor 5
Texture 4
Overall 5
Tap@brewpub
Slightly hazy amber color, smalll white head, lace. Bready, sweetish, perhaps some fermantion gases in the nose. Light-bodied. Sweetish, a bit bready. English Pale Ale feeling.
Slightly hazy amber color, smalll white head, lace. Bready, sweetish, perhaps some fermantion gases in the nose. Light-bodied. Sweetish, a bit bready. English Pale Ale feeling.
Tried
from Draft
on 24 Apr 2015
at 23:42
5.4/10
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Appearance 6
Aroma 5
Flavor 5
Texture 6
Overall 5.5
Draught @ the brewpub. Aroma is somewhat mild and bready with caramel and malty tones. Also very mild gooseberry bush aromas. Flavour is also mild with caramel, some malty tones and grass. Finishes with some menthol aromas. Quite uninteresting.
Tried
on 24 Apr 2015
at 11:53
6/10
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Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6
Draught@Office Bar, Vaasa. Reddish amber colour, small slightly off-white head. Aroma is fruity, floral, quite strong yeasty notes and sadly a bit diacetylic notes. Flavour is toffee, yeast, and mild floral notes. Not all too pleasant. Strange strawlike dryness in the finish. 5 3 4 3 9
Draught@Bock’s Corner Pub, Vaasa. Reddish amber colour with a mediumsized creamy slightly off-white head. Aroma is fruity, floral and some sweet and bready malts. Nice and fresh. Flavour is fruity, floral, mildly sweet malts and grains to it. Seems like the keg in Office I originally had this from had continued fermenting and gotten some air to it (diacetyl etc). 6 3 6 3 12.
Draught@Bock’s Corner Pub, Vaasa. Reddish amber colour with a mediumsized creamy slightly off-white head. Aroma is fruity, floral and some sweet and bready malts. Nice and fresh. Flavour is fruity, floral, mildly sweet malts and grains to it. Seems like the keg in Office I originally had this from had continued fermenting and gotten some air to it (diacetyl etc). 6 3 6 3 12.
Tried
on 18 Mar 2015
at 11:37