Can from Total Wine in Huntington Beach, CA. Pours dark brown with a creamy tan head. Aroma is either a bit sour or I’m having trouble with pecans. Med body. I think it is a bit sour. Do get chocolate and pecan. Doesn’t finish "right". Can too much nut seem sour? Not super sour, just annoyingly so. For pie I expected more sweet.

Pint can from Marketplace Alehouse and Deli, Doncaster. Clear, dark ruby red. Halo and film of tan head. Soft, dried fruit. Cocoa powder. Caramelised nuts. Taste is cocoa dry. Light, nutty sweetness. Dry, woody palate. Sugary finish, with a light bitter close.

Can @ GABF 2013. Pours a dark brown color with a small off-white head. Has a slightly roasted malty caramel aroma with nutty hints. Roasted malty caramel and pecan flavor. Has a roasted malty caramel and pecan finish.

Can. Pours with a very dark brown hue with a largish off-white head that is well retentive with good lace. Aromas are oily and nutty with pecan, toasted cereal, complex graininess, leather, light roast and chocolate. Low esters. Flavors are bitter, roast, pretty dry, nutty, leather. Tobacco, coffee grounds. Clean fermentation profile, malt dominated. Not a huge pecan character. Not bad but a bit boring and a bit high on bitterness (some of it seems to be from the malt). Lively carbonation, medium-low body.