7.9/10
—
Appearance 10
Aroma 7
Flavor 8
Texture 8
Overall 7.5
WBF-Raleigh. Dark ruby brown body with a small tan head. Sweet roasted malt aroma. Strong coffee and roasted malt flavor.
Tried
on 03 May 2007
at 14:22
7.2/10
—
Appearance 8
Aroma 6
Flavor 8
Texture 8
Overall 7
WBF-Raleigh. Dark ruby brown body with a small light brown body. Sweet malty aroma. Dry roasted malt flavor with some chocolate hints.
Tried
on 03 May 2007
at 14:21
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
sample from bottle - Pours black with a thin tan head. Chocolate and dark roast malts lead an enjoyable aroma. The flavor has huge roast malts, coffee, alcohol, and moderate hops that balance the big, thick malts very well and lead into a strong hops finish. Good stuff.
Tried
from Bottle
on 02 May 2007
at 23:12
6.8/10
—
Appearance 8
Aroma 8
Flavor 6
Texture 6
Overall 6
Bottle (thanks to TURDFERGUSON). Chocolate and charcoal malt aroma. Oil black with small head. Sweet dark coffee malt flavor initially that is quickly overwhelmed by a strong bitter/atringent/harsh alcohol flavor. Smoky and bitter aftertaste. This is a pretty rough beer - a bit too extreme on the bitterness for me.
Tried
from Bottle
on 13 Apr 2007
at 20:23
7.6/10
—
Appearance 8
Aroma 7
Flavor 8
Texture 8
Overall 7.5
Bottle 12 oz from Ross!!! Nose of light piney hops with a little plums and prunes mixed with caramel; rusty red with a medium straw colored head; flavor of sweet golden raisins, caramel, in a mediumthick body and a slightly bitter and light alcohol finish. Good barleywine, underrated IMO!
Tried
from Bottle
on 13 Apr 2007
at 18:29
8.2/10
—
Appearance 8
Aroma 8
Flavor 9
Texture 8
Overall 8
Bottle from Ross, THANKS; Nose of chocolate, roaasted maltiness, and caramel; black with a small cinnamon tan head; flavor is bitter chocolate, mocha, and tiny bit of burnt smokiness, with a bitter hop finish’Pretty darn good.
Tried
from Bottle
on 21 Mar 2007
at 22:00
7.4/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7.5
Yet another bottle courtesy of boboski. Thanks again.
This beer poured a stunning clear deep copper with 3 inch fluffy tan head. It has a sweet aroma of candied cherries, plums and dates that have been beaten with a mallet and allowed to soak in alcohol. I also get a note of sweet caramel. The first impression of the flavor is that it tastes like an English style barleywine. There’s a medley of fruit such as dark dark cherries, sweet black grape juice, dates, raisins and cranberries. I also get a cherry cough drop quality.
This beer poured a stunning clear deep copper with 3 inch fluffy tan head. It has a sweet aroma of candied cherries, plums and dates that have been beaten with a mallet and allowed to soak in alcohol. I also get a note of sweet caramel. The first impression of the flavor is that it tastes like an English style barleywine. There’s a medley of fruit such as dark dark cherries, sweet black grape juice, dates, raisins and cranberries. I also get a cherry cough drop quality.
Tried
from Bottle
on 17 Mar 2007
at 12:55
8.2/10
—
Appearance 8
Aroma 8
Flavor 9
Texture 8
Overall 8
Bottle: Pours a rich ruby amber color with a beige head. Strong nose of malt, dark fruits, raison, and hops. Taste is rich with sugary notes, toffee, malt, caramel, and a hop bitternesss in the tail. The alcohol presence warms a bit in the trailer. Good scotch ale. Thanks to IndianaRed for sharing. Re-rate on 8/10/08: Seems more complex in the blend of sweetness, malt, candied fruit, toffee, and overall a subtle hint of nuts. Some vinous qualities. Very enjoyable to sip on and warms quite well. Oringinal rating 8/4/8/4/15.... New rating 8/4/9/4/16
Tried
from Bottle
on 21 Feb 2007
at 10:31
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Bottle from a trade with Ughsmash (thanks, Jason!) - nice black pour, with a brown head that sinks quickly to a small ring of lace - semi-sweet, lightly bitter aroma of baker’s chocolate, light tartness, cocoa, vanilla, a hint of rolled oats - creamy mouthfeel, with a medium body - quite bitter and tart up front, with notes of bitter espresso and cherry and raisins - this is followed by a mild, milky sweetness, adding a cream quality to the already apparent coffee notes - mild floral hints and a slight vinous character - quite well-balanced and tasty, but a 4.21 overall? - it’s good, but not that good.
Tried
from Bottle
on 16 Feb 2007
at 21:04
7.8/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 8
2006 bottle from some "Old" guy in North Carolina, drunk on 1/27/07
Medium-light tan head is initially large, but recedes rather steadily to partial cover/ring, leaving minimal lacing. Despite the darkness of the liquid, it’s clear due to the filtration, with moderate carbonation apparent in it. Dark mahogany with light maroon hues on the edges.
I’ve got to say I was not expecting great things from this one, being very unimpressed thus far with their other offerings. That being said, I went in with an open mind and was pleasantly surprised. Dusty/grainy cocoa fills the nose, with strong lactic acid and roasted malts combining to produce a clean, vinous effect. Sweet pale and caramel malts emerge behind this, with warming and there’s even a touch of fudge. Chalky-smooth minerals from either their yeast or water, definitely a house character, are present, but contrasted nicely to a grainy, dry, almost flaked-barley-like flavor. Chocolate seems to grow stronger and is quite deep and sumptuous, or as much as it can be for being filtered. The vinousness trails off pleasantly in to the distance, on the finish. No alcohol vapors and a high strength of aroma finish out this very well-executed aroma.
Dry roast and medium-sweet chocolate, growing milky and lactic seem supported by sweet, if somewhat simplified pale/caramel sugars (simplified by filtration). The carbonation is done very well and could almost be mistaken for natural if I wasnt such a nazi about carbonation and texture. Attenuation is nearly spot-on, neither too dry nor syrupy-sweet. And of course the lactic notes. Two things I think about it. One, it is very clean and obviously intentionally introduced lactic acid. It would be fun to see some actual lactobacillus instead. But two, and more realistically, it’s done incredibly tastefully and that alone deserves credit. The level of lactic acid perfectly fits the beer without being dominant. Very drinkable stuff, but I’ll say it again, DR would be world class stuff if they would just lessen their filtration and start bottle conditioning.
And in summary, what is a duck-rabbit?
My readers wrote in to answer this question. Apparently: http://www.duckrabbitbrewery.com/huh.html
Medium-light tan head is initially large, but recedes rather steadily to partial cover/ring, leaving minimal lacing. Despite the darkness of the liquid, it’s clear due to the filtration, with moderate carbonation apparent in it. Dark mahogany with light maroon hues on the edges.
I’ve got to say I was not expecting great things from this one, being very unimpressed thus far with their other offerings. That being said, I went in with an open mind and was pleasantly surprised. Dusty/grainy cocoa fills the nose, with strong lactic acid and roasted malts combining to produce a clean, vinous effect. Sweet pale and caramel malts emerge behind this, with warming and there’s even a touch of fudge. Chalky-smooth minerals from either their yeast or water, definitely a house character, are present, but contrasted nicely to a grainy, dry, almost flaked-barley-like flavor. Chocolate seems to grow stronger and is quite deep and sumptuous, or as much as it can be for being filtered. The vinousness trails off pleasantly in to the distance, on the finish. No alcohol vapors and a high strength of aroma finish out this very well-executed aroma.
Dry roast and medium-sweet chocolate, growing milky and lactic seem supported by sweet, if somewhat simplified pale/caramel sugars (simplified by filtration). The carbonation is done very well and could almost be mistaken for natural if I wasnt such a nazi about carbonation and texture. Attenuation is nearly spot-on, neither too dry nor syrupy-sweet. And of course the lactic notes. Two things I think about it. One, it is very clean and obviously intentionally introduced lactic acid. It would be fun to see some actual lactobacillus instead. But two, and more realistically, it’s done incredibly tastefully and that alone deserves credit. The level of lactic acid perfectly fits the beer without being dominant. Very drinkable stuff, but I’ll say it again, DR would be world class stuff if they would just lessen their filtration and start bottle conditioning.
And in summary, what is a duck-rabbit?
My readers wrote in to answer this question. Apparently: http://www.duckrabbitbrewery.com/huh.html
Tried
from Bottle
on 02 Feb 2007
at 15:35