Draft at Billie’s Beer Festival ‘18.  Black with a tan head.  Aroma of oak, whiskey barrel, chocolate, caramel and coffee.  Flavour is heavy sweet.  Full bodied with soft carbonation.

Sampled @ Billie's Craft Beer Fest 2018, Day 1. A black beer with a tan head. Aroma of dark roasted malt, riped red fruits, Chocolate, some peated malt. Taste mild peated malt, strong dark roasted malt, coffee, riped fruits.

Sampled @ Billie's Craft Beer Fest 2018, Day 1. A clear golden beer with a small white head. Aroma of mild citrusy hops, strong malt, straw. Taste of strong pale malt, citrus hops, sweet fruits.

Sampled @ Billie's Craft Beer Fest 2018, Day 2. A black beer with a tan head. Aroma of peated malt, coffee, ash. Taste of burned dark malt, coffee, peated malt, ash, coal.

Imported from my RateBeer account as Hilldevils Basement Barrel Aged - Portwood Whisky (by Hilldevils):
Aroma: 8/10, Appearance: 3/5, Taste: 6/10, Palate: 3/5, Overall: 14/20, MyTotalScore: 3.4/5

1/XII/18 - on tap @ Billie's Beer Festival Day 2 (Antwerp), BB: n/a - (2018-1908) Thanks to the RateBeer crew for sharing today's beers!

Clear black beer, creamy beige head, bit adhesive. Aroma: alcohol, bit malty, roasted, more alcohol. MF: soft carbon, medium body. Taste: bitter start, roasted, coffee, very bitter, more roast. Aftertaste: medicinal bitterness, don't like it.

Sampled @ Billie's Craft Beer Fest 2018, Day 1. A clear amber beer with a small off-white head. Aroma of strong riped fruits, caramel, some bourbon. Taste of strong moderate sweet pale malt, bourbon, slightly boozy.

Hilldevils' interpretation of a 'Cascadian dark ale', with smoked malt and a bunch of classic American hops. Quite strong gusher, but manageable when opened very carefully. Tightly plastery lacing, very thickly mousy, pale yellowish beige, well-retaining head, misty blackish robe but still translucent with a warm purplish-burgundy glow under bright light so indeed not totally black. Aroma of fried barbecue sausages (the smoky element popping up first), pine resin, beef stock, black radish juice, elder leaf, mud, gravy, soaking wet cigarettes, brown soap, soggy brown bread, cloves, old kitchen herbs, stale sweat. Bit estery and sourish onset with very low sweetness, quite outspoken umami edge (black olive, beef stock), prickly minerally carb, bit 'stiff' mouthfeel, resinous. Toasty-nutty and burnt-bread-like malt body with that deep, forest floor leaf-like sourishness continuing, enhanced by a strong, smoky-meaty umami factor as well as a tonic water-like, 'wormwoody', long and piney-spicy bitterness, stretching all the way down the throat alongside the inherent wryness of the roasted malts. I love a good 'BIPA' but this one fails on two points for me: first, I don't see the point of distracting attention from the hops by adding smoked malts, which I would otherwise have nothing against, and second, this needs finetuning in its refermentation, which I even doubt is necessary at all in this particular beer style. Hilldevils still remain somewhat overrated to me...