Sampled from the bottle at the St. Paul Summer Beer Fest. Pours a clear gold with a touch orange and a bubbly white head that dissipates slowly to the edges. Aroma has notes of earthy grain, Belgian yeast and a hint of earthy light fruit. Flavor is a bit mild with light grain, light bread and a bit of Belgian yeast.

Half liter bottle from State Line, 4/29/15. Clear golden, medium sized fizzy white head, fair retention. Aroma of pale malt, citrus, hay. The taste is nuts, bread, spice, citrus, lime, tropical fruit. Medium bodied, lingering spice.

Pint bottle, labeled Morning Wod Oak Aged Coffee Amber, not sure where it came from, maybe Vinmonopolet Vika. Noisy, foamy beige head rapidly dissipating. Hazy apricot coloured body. Poor lacing. Modest smell of caramel and herbal hops, coffee behind. Dried fruity flavours backed by coffee, semi-dry. Prolonged ending. Foamy in the mouth. Fine bodied. Something different, not bad at all (Tromsø 14.06.2015).

Bar great harry, Brooklyn tap: pours orange with a white head. Aroma is spice and light fruit. Taste is a bit sweet with a bit of hoppiness. Really mild saison. Pretty good.

The Owl Farm, Brooklyn tap: pours deep gold with a white head. Aroma is oak and sugar and malts. Taste is pretty sweet and woody. Lingering aftertaste. Pretty nice even though it simple.

Willrunforbeer sharing another bottle. Hazy Amber in color, fast dying head. Aroma is a nice level of coffee upfront with a toffee and yeast hint. The coffee come off a tad stale.

I’m not going to get going on my bottle dating rant but... I fell like 4 months ago this was a good beer. Mellow caramel and toffee base with a smooth carbonation level. The coffee is old and starting to turn mildly acidic. But I will grade on a slight curve because coffee bean can fall off fast in a brew. I hope one day I can try this fresh.

My first Dampfbier, a historical beer style I hadn’t even heard of till very recently; basically an all-barley ale fermented with Weizen yeast, going extinct a century ago but revived around 1990. This American interpretation of this all but lost style has a thin, finely structured, light beige, lightly lacing head dissolving after a relatively short while, and a cloudy brownish-orangey amber colour with vivid sparkling, totally murky with deposit. Aroma is very estery as well as a bit oxidized - I apparently got an older bottle. Impressions of peach, cloves, cashew nuts, honey, banana, biscuit, orange peel, floral hops, baker’s yeast, hint of refreshing lemony acidity, caramel, bitter herbs. Fruity, crisp onset, dried apricot, dried orange peel and redcurrant, sourish touch probably from the yeast, medium carbo, light and rounded, smooth mouthfeel, pleasant soft bready malt sweetness, caramel, toasted accent bittering a bit, with more bitterness in the end hauling from earthy, ’deep’, leafy hops, leaving a delicate bitterness on the root of the tongue but otherwise allowing the malt sweetness to persist; a powdery yeast feeling also persists, quite strongly even - it is clear that fermentation has not been a great success here (which was already apparent upon opening the bottle, in the form of light gushing). Malty, straightforward beer but too yeasty, quenching though, and interesting to taste for its style alone.

bottle. Nose of caramel, vanilla, chocolate, cafe au lait, a bit of leather. Deep amber, hazy, with a fine, low head. Sweet coffee and vanilla flavor, honey. Light, with fizzy carbonation. Bit too sweet, but nice.

Pretty good for a pilsener. Lots of nice noble hops. Pours golden with good head. Crisp bitter finish. Tap at brewpub.