22 oz bottle. Pours black with a tan head. Aroma is yeasty cloves on top of chocolate and roasty malts. Flavor is roasted malts with a mild sweetness, coffee, cocoa, smoke, and just hints of cloves. Mostly a slight Belgian spin on a porter. Pretty good, but a little unbalanced toward roastiness.

bottle, pours dark brown with a medium tan head. Aroma is smoked peat and yeast. Smokey alcohol and peat with a strong dark candy sugar presence. I think this could rock with some age and the alcohol mellowing.

bottle - Pours black with a sizable tan head. The aroma is fairly mild. It’s yeasty with a little dark fruit, roast malt, and a touch of licorice. The taste is sweet roast malt with that Belgian yeast and dark chocolate notes. The bottle says it has tangerine peels. I’m not noticing that in the flavor. Perhaps the bitter roast malt flavors simply bury it. This brew is more like a strong, bubbly Belgian stout. It will be interesting to see how it ages.

Pours dark brown/black with tan head. Roasted malts and chocolate aromas with some smokiness. Flavors are all over the place. Roasted malts, clove, bannana, chocolate, licorice, a touch of smoke. Medium to full body with mild carbonation.

Bottle poured deep mohagony with oatmeal cookie looking head of foam. Wow, the aroma is roasty to burnt to chocolate, I wasn’t expecting that. It also has layers of banana, yeasty spice, cloves and a hint of caramel. The taste is a muddled hodge podge of notes starting with dark roasty malts, chocolate, a string of cloves and yeasty spice. It then moves into all sorts of robust bright spicy notes like more cloves, some all spice, more yeasty spice and a dash of black pepper corns. All of these spicy notes mingle, in a disjointed sort of way, with lingering burnt malts and chocolate into the finish. This should come together and get very very good in a couple of years.

On tap. Pours with a tan head and a very black body. Vanilla, toffee, roast and Belgian yeast on the aroma. Light citrus as well. Flavor of vanilla, tangerine, coriander, roast and tobacco. Belgian yeast. Creamy bubbles, and velvety texture. Mild alcohol presence on my empty stomach.

On tap at Churchkey, Washington DC. Pours a translucent, opaque brownish black with some frothy off white head. Aroma is big on the toasted grains, crackers, biscuit. Flavor is big on the Belgian yeast, crackers, doughy, malty. Dry finish.

22 oz bottle purchased mail order from South Bay Drugs in Imperial Beach, California. Poured into my Stone Imperial Russian Stout tulip sort of glass. Pour is opaque deep dark brown with a pretty one inch khaki head. The head is lasting, leaving behind nice lacing when it eventually falls. Aroma of bright resin pine hops right away, with some dark chocolate cocoa malt notes. There is also a dusty vegetal lingering as well. Taste is dry dark chocolate, layered on top of bitter drying pine hops, the resin is around too, though much more subdued than the nose. The finish is dry, with lingering dried green pepper vegetal taste. There is also a sharp apricot/tangerine type fruit sweetness followed by citrus peel. Palate is medium, coats the mouth completely, than almost immediately dries out with a bunch of chalkiness. This is a very unique beer, going many different directions. I would be very curious to see how this ages. I say this every time, thanks for doing mail order Geoi.

Bottle. Toffee colored beer with ruby highlights and a tan head. Malt and light earthy aroma with light roast. Malt and chocolate flavor with light spice and light earthiness. Medium-plus bodied. Chocolate and light spice lingers with light earth and light hops.