Sent in a picture to be uploaded. Pours with a small, brown head that reverts to a small ring. Near black body. Aroma has lots of hops, citrus, various malts including chocolate, toffee, with banana esters, cinnamon and leather. Lots of stuff going on. Taste is lots of malts, with esspresso, banana, chocolate, brown sugar, toffee, leading to a roasted malt bitterness, and then in to a pure hop bitter smash, leaving your taste buds scattered and confused in your mouth. Really, there is way too much going on in this beer. A few sharp/biting bubbles, watery mouthfeel for the ABV, but very filling at the same time.

Pours deep dark brown with tan head. The aroma carries notes of crinkled dried dark fruitiness, mild roasty malts, chocolate and a vague hop sting to go along with a bit of alcohol bite. The taste begins thick and creamy with a double sided attach of syrupy maltiness and rich dark chocolate going up against a tall pile of stewed dried dark fruitiness of cherries, plums and figs. I then get some brown sugar followed by a mild alcohol burn. It may need a year or two to even out. It seems to have a load of potential with even more aging.

22 oz bottle. Pours a dark, almost black color, with a tan head. Alcohol, as you’d expect from a 12%er, is very apparent. Flavor is dried fruits, along the lines of prunes, raisins. Chocolate and roasted malts make their presence through and through. A sipper for sure, and a nice beer to have on a cold, Winter’s night.

I probably should have avoided this one - 12 malts and 12 hops? - it just screams train wreck - but I went and bought it anyway - anyway, it pours a dark brown, nearly black, with a small, short-lived ring of lace - aroma of roasted malts, bittersweet chocolate, raisins, brown sugar, corn syrup, alcohol - semi-thick in the mouth - a lot of dark fruit up front, followed by sweetened espresso, a lot of roasted and chocolate malts - gets quite syrupy and sweet late, and the chocolate flavors combine with the sweet malts to remind me of the flavor of tootsie rolls - alcohol arrives late, but as a powerful and sustained blast, creating a boozy, astringent, almost solvent-like finish - simply too much - it’s like dumping everything in your kitchen into a large pot and expecting to produce delicious soup.

Pour is a thick dark brown to almost black. Aroma has plenty of sweet malt with some hops resin and alcohol. Flavor is some caramel malt with again a hugh dose of alcohol. Finish is thick and extrememly hot. Did this really need to be 12%? To hot and boozy to drink to much of this. What are they going to do when they reach 20 years, 20%?