Dark amber, thin off-white head. Strong hop (english) and malt flavour. Aftertaste bittering, but a good beer. I had this on draught at the Winking Judge in Hamilton, Ontario on 13-September-2003 with Josh (Oakes) and Scott (Publican).

This beer hits the nail on the head. Golden-brown colour. Aroma of toast, nuts, woody hops, amaretto and lemon. Rich, almost pungent bitterness (cabrales!!). Almondy notes, bark, dark chocolate. The finish has toasted hops, minerals, and a dry woody character. An assertive American amber that does not fit neatly into any style. I have to admit, first Perry made the vile weed taste good and now he’s made a beer with a billion IBUs that are compensated for with crystal malts taste good. (Hats off to John Graham, too, for his work on this kick ass brew!)

Dark amber; richly hoppy, resiny aroma and palate. Hops are almost sticky, and there are tons of 'em. The best part is, after all the hops, you get a little touch of malt in the end to mellow it out. That way you make sure to order another.

Chestnut colour; hop, toast, cocoa aroma; clean palate; good flavour development (similar to aroma), a little bit watery towads the end, but easy-drinking dunkel.

1/25/03:I have a firkin of this in my living room. I just poured my second pint. I must pat the cellarman (myself) on the back for a fine job was done. Vibrant amber with just a hint of chill haze (in the middle of a deep freeze, this is to be expected at some point between the brewery and my place). A nice bit of natural foam indicates good condition. I had Perry dry-hop this with cascades instead of goldings (actually, I wanted centennials because they rule, but he didn’t have any). The nose bursts with hop - foresty, lemony - but also contains a nuances of caramel, earth and minerals. The body is light as an ordinary should be. The palate begins with light malty nose mixing with citric undertones, but the balance shifts as the beer crosses the palate. Hops emerge in increasing intensity, leading to a wonderfully bitter flourish at the end. The cascades provide a nice break from the all-out goldings assault, while at the same time the minerally character, easy carbonation and underpinning pale malts lend this a very (southern) English character.

This beer is much better on cask - it needs cellar temperature to really show its form. Dry-hops could be just about anything and you can ask the brewer to customize.

3 year old vintage: This is much more vinous, and less roasty. This not only gives it one of the defining elements of a porter, but reduces one that probably was too much to begin with. The end result - wonderfully complex and balanced porter. One of the few bright lights at the Toronto Festival of Beer 2003. This would score around 4.1. Do it again, Perry.

Black w/light brown head; lightish body, but luscious chocolate flavours; slight roasted astringency. In fact, this isn't really a porter at all, but a stout. The presence of roasted barley, the black colour and astringent bite at the end are all hallmarks of a Stout, not a porter.