bottle - Pours clear and almost golden with a big, frothy head. There’s a pleasant floral hop aroma. The flavor is lightly malty with citrus hops. It’s somewhat too thin, in my opinion, and could be a little more aggressive in the flavor profile. There’s a good, moderately bitter taste in the crisp finish.

I think this one was last brewed in late 2003, so this bottle was at least 3 years old upon consumption on 8/20/06.
Mahogany-hickory brown body is clear (sediment left behind), with deep auburn highlights and a moderate-sized, light-tan head that shows fairly strong retention for its age, though little/no lacing.
I think the recent raters are mistaking the products of age for what was intended here. The descriptions of "tart", "lactic", "sour mash", "funky", etc...while true, can’t possibly have been intended. The vinous qualities stem from the roasted barley and seem to have become dominant in this lighter bodied ale. There’s also a good chance of a light lactic infection. Anyways, there’s plenty of oxidation to go around as well. The beer is way passed its prime and shouldnt be rated here, unless you are going to cut it slack for the oxidative and heavily vinous/lactic qualities it possesses. Ripe, black berries are piquant in the nose, with a fresh, creamy oat-like note that helps soothe. Roasted barley nuttiness with a bit of ash on the side, is unmistakeable. Hops certainly have faded, though I’m not sure that they would have benefited by enjoyment anyways. Other than the influence from specialty grains, it has a solid, well-malted edge to it, with a range of chocolate, caramel and toffee. Still a very vibrant beer, despite the oxidation, and quite a strong aroma to boot.
Plenty of oxidation in flavor, but a sticky, chewy, well-malted body and sound attenuation can’t be beaten down by oxidation and vinousness. Mild roastiness, moderate caramel/toffee and lighter sugar notes. It’s obvious they were going for some near-session strength/style ale or a dark ipa-like beer, but with the addition of roasted barley and/or chocolate malt. It works well, I’ve always been a fan of dark IPAs or whatever you might call it, and this is no exception. Thanks for the bottle, Styles!

Draught pint at Redbones on 8/13/06.
Small, but modestly retained medium-tan head is perched lightly atop a deep tan-brown-black body, with high opacity. It eventually fades to partial cover, and ring, but leaves some lacing in trail.
What could be mistaken for diacetyl, is actually just a creamy, yet bittersweet mix of malts producing a butterscotch-like note. Some toffee, bit of roast and almost a touch of lactic acid or something similar. It is braced by some medium-dry chocolate notes, a smattering of juicy green hops that are deeply floral and woven in to the background of the aroma. Overall, a rather weak strength of aroma, with some nutty yeast blandness and a dash of acrid roast.
But the flavor bears little resemblance to the aroma. Toffee/butterscotch is smoothed in to a warm chocolate chip cookie flavor, with pale sugars, pleasingly bitter, but not in-your-face hops, and a finishing roast that is dry and lightly vinous, more flavorful than bitter. Attenuation tends slightly to the sweet side, for the style, but by no means is it too sweet, and certainly the beer is quite drinkable. Thick, like many of Founders dark beers, with a moderate to low carbonation on draught, keeping it creamy. The hops really add a good side of balance, more cascade-like citric/floral notes, though held in check by the malts. Alcohol not apparent, bit of fresh yeast flavor.

Sampled at the Odds and Ends Tasting on 8/16/06: Dark amber/brown color with a thin beige head that starts fizzy but calms quickly. Thin spotty lacing. Aroma of whisky, coconut and dark fruits. Rich, smooth body with pungent malt, bourbon and other spicy alcohol flavors. The finish is all coconut and whisky. Definitely different from the norm, and seems pretty raw all around. I would be curious to try an aged bottle.

An acquaintance from out of state brought this one. This is the only beer I have had from this brewer. Sampled from a 12 oz brown bottle this beer poured a black color with a medium sized brown head. The aroma is faintly sour and malty with a light roasty undertone. The flavor is strong roasted malts with a tangy sour middle and a hint of dry rye bitterness on the finish. The finish is extremely long and roasty.

It was Style 66/70 until they changed it to ASA 2 days later Now still five instead of Four more to go! Bottle from trade with 1FastSTi Nose was of coffee, chocolate, and rye was evident. Dark brown with a small tan head; flavor showedcoffee, malt, and rye with a nice hop bite.

2006 bottled acquired in trade from TAR (thanks, Jeff!) - dark burgundy color, with foamy, lasting white lace - the nose is dominated by bourbon and wood, with some background old ale qualities of fig, brown sugar, roasted nuts and chocolate that struggle to make their presence known - vanilla and oak appear first in the flavor, followed by a very strong bourbon presence that, like in the aroma, kind of mutes the other flavors a bit too much - some caramel malt and mild spiciness try to get some space on the taste buds, but big bad bourbon’s fat, boozy ass takes up the whole damn dance floor - I like bourbon, so I still enjoyed the experience of drinking this somewhat, but it really needs more balance and something to subdue the cloying sweetness - I never thought I’d say this, but can brewers please stop aging their beers in bourbon barrels?

Bottle courtesy of BeerAndIT on 06/16/2009. Somewhat hazy dark amber body with ruby highlights and a medium frothy off-white head. Big caramel aroma with some floral and citrus hops. Big caramel flavor, more floral and citrus hops with a big bitter kick in the finish. Medium full body with moderate carbonation. 7/4/8/3/15 - 3.7 07/22/2006: From Immy’s Tasting. Clear dark amber color with a thin tan head. Sweet caramel and floral hops aroma. Sweet bitter citrus flavor with a caramel background. This is hopped to hell and then some, but delicious. 8/4/8/4/16 - 4.0