The reason that it has happened so late in the game is essentially a reactionary situation.  I don’t know how many of you know this, but pubs are on the decline in England.  Various reasons have dictated the situation.  Development of the store bought draught system, increased can selection in the store, and the continued break-down of social life are all mitigating factors.  I hit on this point quite a while back when I wrote a rant against American “pubs.” Nate wrote this.  Pub is short for public place.  But in societies that continually focus on the private life (sometimes to an unhealthy degree…I’m looking at myself, too), there is bound to be a degradation in public life.  Something like 2,200 pubs closed down last year.  This yielded a job loss of over 20,000 workers.

Sure, pubs are expensive to maintain.  Good casks are hard to handle well without a skilled barman.  So, the costs of doing business are higher than American “pubs.”  But the costs of the pub have remained the same.  What has changed is the amount of people going into them.  The government’s solution was to appoint a minister.  Sounds like government foolishness on the surface.  Lately, the government has been rolling out a plan for real public ownership of local pubs.  They are encouraging lending to local pubs and encourage local investments in a communal pub ownership.

Some people want to simply blame the recession for this issue.  Maybe.  But is it possible that the increasing proclivity toward “each person is an island” mentality is propagating the problem?  I think so.

Even so, I want to point out one of the more virulent issues behind the whole story.  How does a ministerial position come to be appointed?  I know little about the British government process, so I’ll speak in generalities.  It takes money to do this, yes?  Don’t you have to pay that person?  How is the money for that derived?  I think taxation is probably the source of income in this case.

Here’s the other reason that pubs are failing: taxes on beer are ridiculous.  There is essentially a sliding scale on beer price.  The stronger the beer, the more the tax.  Even aside from that, prices are still high.  They’ve been raised recently.  Getting a pint is more expensive than ever.  So what’s the solution?  Raise taxes, create a position using those taxes to deal with the government created problem, and then say that people ought to have private ownership while wondering how this could have happened?

I’m sorry if I sound overly skeptical of the new pub minster, and I don’t want to sound like a hawkish American with my tax views.  I realize the structure is different.  Maybe the minister is doing wonderful things and maybe I’m completely off base. After all, I don’t know the subtleties of British life.  Maybe Bob can fill in some blanks or offer a few counter-points.  I’m not averse to being corrected.  I will say this, though, the pub is losing ground and that would be tragic…that’s the point we can all agree on.

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Oatmeal stouts have not been around for too long a period.  Their introduction seems to be connected to some time in the 1890s.  Of course, oats themselves have been used in brewing for multiple centuries.  It used to be that oats were seen to detract from the quality, adding bitterness via tannins to a beer (especially in higher amounts).  Michael Jackson mentioned an oatmeal stout that he had tried, and that was enough to peak the curiosity of many and essentially revive the style.  In my mind, Samuel Smith’s is the classic example.

The Pour: As I’ve mentioned before, sometimes stouts look like porters and vice versa.  I would certainly categorize the colors of this beer as being along the lines of a robust porter.  It’s dark but light enough to let some nice ruby colors shine through this gem of a beer.  Atop the mostly black body sat a creamy, stable, and light brown head.

The Nose: As is wonderfully typical of many British ales, Sam Smith’s Oatmeal Stout had some nice raw sugar, caramel qualities.  Slight metallic tones were added by the dark grains, which also lent almost mocha latte aromas to it.  Of course, a nice but not overbearing amount of oats floated through the slightly bilious body.  As I drank the beer, nice lacing also clung to the sides of the pint glass.

The Taste: Here is my favorite part.  Some residual sweetness and oats led the pack in terms of taste quality.  As with their Taddy Porter, Samuel Smith’s Oatmeal Stout had a nice, juicy fruit acidity to the palate. The rich smoothness balanced out the juicy qualities, while caramel and raw sugar lent to the depth.  The back side of the taste added a very lovely smoke touched goodness to the whole.  The overall taste that I might attribute to this product can be explained in terms of Samuel Smith’s other products: half Taddy Porter, one quarter Imperial Stout, one quarter Old Brewery Pale Ale and a nice helping of oats.

Overall, no matter how many American versions I try, many of which are very good and more robust, I’ve never found one that seriously contends with the Samuel Smith’s version.  It it wonderfully balanced, juicy, and firmly rooted in traditional British brewing.  Very high marks for this classic.

Mike’s Rating:

Overall Satisfaction: ★★★★¾ 

Among other Stouts: ★★★★½ 

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Scarecrow Golden Pale Ale:

The Pour: As the name implies, the beer resembled the straw-like colors of a scarecrow.  There was a small but stable froth of white head that remained atop the clean body.

The Nose: One thing I love about English Ales is the use of demerrara sugar, which almost always lends a particular caramel/toffee/brown sugar tone to the beers.  It also serves to lighten the body of a brew while lending plenty of flavor.  Besides the sugar tones, I noted a pretty hoppy presence.  This was not the citrusy, piney, or grapefruit quality that many American versions of pale have.  It took more like a classic British aroma hop.  Of course, these are subtle in their citrusy tones, but they almost tend to yield a slight skunky tone.  A touch of malt also emerged in the beer.

The Taste: I can’t help but reiterate that British Pales are fairly unlike the more hoppy and overtly aromatic American versions.  They are also more restrained in taste for the same reason.  Upon the first sip, I knew this was British all the way.  The pleasant and lasting bitterness was part of my first impression.  Toward the middle of the sip, malts started to come through and meld into the hop bitterness the rest of the way through.  The classic touches of demmerarra sugar, which I mentioned above, appeared in a restrained but noticeable manner.  Just a bit of malt sweetness ensured that this ale would have great balance.

Overall, this is a delightful brew.  In an age where we want crushingly overt flavors, we can become desensitized to a simple and mild brew.  I personally enjoyed the refreshment of not having to think about a beer until it hurt.  Pick one or two of these up and you might find that you enjoy their subtlety.

Mike’s Rating:

Overall Satisfaction: ★★★¾☆ 

Among other English Pale Ales: ★★★¾☆ 

Hobgoblin:

I’ll tip my hand from the very beginning: I think that Hobgoblin is the best of the three beers we’ve tasted from Wychwood.  I’ve always really appreciated this particular brew and had an opportunity to drink it in England this past summer.

The Pour: This beer is certainly the darkest among the three.  The colors that came to mind when I poured the brew were crimson-brown and ruby.  Truth be told, it reminded me of a porter, although with more red to it. Hobgoblin had a very nice, white, fluffy head, which was made up of pretty fine carbonation.

The Nose: Plenty of sweet, dark-roasted malt and toffee graced the nostrils when I whiffed this brew.  A small amount of hops and breadiness also made their way through the head of Hobgoblin.  In addition to the aforementioned qualities was a nice degree of sweetness.  Like the others, this beer was not so complex that I feel the need to discover Fujian barking gopher tree tones in it (or whatever obscure and unimpressive thing I might “discover”).

The Taste: There was a nice mouth-feel to this brew, which is important due to the fact that there were some slight alcohol qualities that came through on the taste.  Because of the sweetness, roasted toffee type tastes, and powder qualities of the yeast, I immediately put the alcohol to the back of my mind.  Also notable were the tones of wood and grapes, which made it seem like I was drinking something more akin to wine.

Overall, this beer is delicious.  I could seriously drink it for weeks on end.  Not only is it highly drinkable, it’s not overfilling and cloying in its sweetness.  Simply great beer.

Mike’s Rating:

Overall Satisfaction: ★★★★¼ 

Among other English Ales: ★★★★☆ 

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The Pour:

Describing beer is as subjective as personalities are unique.   Described by Wychwood as Golden in color, I expected a a blonde hazy liquid to enter my glass.  On the contrary the color was more along the lines of an English Pale ale, only a tad lighter in color.  There was a slight haze and a rich white head that left great lacing designs as it slunk into the beer.

The Nose:

Up front are classic toasted/biscuit malt aromas.  Buttery and coppery aromas mingle with floral and grassy hop notes.  There is a hard to pinpoint fruity aroma in there too.  With my nose in the bouquet of smells, I can imagine the summery, hay like nature of this beer.  But at the same time, there is a richness to it that screams of fall.

The Taste:

Like the appearance, the beer was less “wheat like” and summery than anticipated.  In fact, it reminded me almost of a lite ESB.  Very bready with distinct caramel and buttery tones that I have come to love from certain English yeast strains.  These diacetyl qualities, mixed with the light and crisp wheat tones, yield a more complex beer than meets the eye.  The deliciously light and fruity (I thought cherries) hop flavors did make for refreshing beer.  However, perhaps because I am not British and lived in hot and humid (in summer) Missouri, I thought this to be more of an early fall day.

Overall Thoughts:

Like other Wychcraft beers I’ve had, this beer doesn’t disappoint.  While refreshing, and a great session beer, it didn’t blow me out of the water, though.  Were it priced better, I’d stock up on these for an early fall camping trip.

Nate’s Rating:

Overall Satisfaction: ★★★¼☆ 

Among other English Pale Ales: ★★★¼☆ 

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Olde Suffolk: This particular beer is aged for two years in oak barrels.  Greene King is the brewery that also makes Strong Suffolk, a 12% ABV monster that is aged for two years (minimum).  This one, however, is a somewhat moderate beer in that it is half the ABV of the Strong.  Of course, this is not moderate by typical English Ale standards.  I’ve seen complaints on other sites about this beer being $4 dollars for a single imperial pint.  All I can say is this:  What can you expect a beer that has been aged 2 years in oak to cost? Furthermore, one has to consider that a 6% ABV beer in England is taxed differently than a 6% ABV beer in the U.S.  We utilize a flat barrel rate, while their tax rates are based on ABV, which is why (especially) when you go to England, the beers tend to be lower in ABV.  At any rate, I think the price is right for this fine ale. Here’s why.

The Pour: Typical of English Ales, this beer had a beautiful and clean color, which bordered on a chestnut brown with some red tones.  The head was small but well maintained.

The Nose: As you may expect from a beer that is aged two years in oak, there was some oak on the nose. Banana, grape (gum-like) wine notes, and touches of yeast bite graced the nose of Olde Suffolk.  Malty sweetness also came to the fore as I stuck my nose deeper into the glass.

The Taste: Just as I noted the grapish wine-like notes on the nose, it came through in the taste.  The esters of phenol (banana) made their way, in a subtle way, to the palate.  The sweet malts created the impression of a fullness in the mouth.  I have to say that this beer was not nearly as dry as I expected it to be.  I don’t know if it was because of the juicy fruit tones or not, but it was pleasantly oaky…yet, not overly dry.  On the far finish, I noted a distinct vanilla quality that was absolutely delicious.  It was a long and lingering finish.

Overall, this is a complete and terrificly balanced beer.  It is worth picking up and trying.

Mike’s Rating for Olde Suffolk:

Overall Satisfaction: ★★★★☆ 

Among other English Ales: ★★★★¼ 

Samuel Smith’s Yorkshire Stingo- Any of you who have read this site for any amount of time know that I’m a Samuel Smith’s fan.  Their Taddy Porter has to be my favorite traditional style porter, their Imperial Stout is also one of the best traditional versions, and their Old Brewery Pale is delicious.  Overall, I really like their portfolio.  It seems almost crazy that I don’t try this particular selection, so I picked it up.  Like the last beer, this one is aged in oak.  I believe the oak they use is over 100 years-old, so it has plenty of character to lend.  The gestation period for this baby is a year, which leaves plenty of time to add character.  This beer is also heavy by English standard.  It comes in at 8% ABV.

The Pour: Stingo had a maple-colored body with a thin creamy head.  There was a hazy quality to the brew that I found intriguing.

The Nose:  Sourness from the oak aging was certainly present on the nose.  I also noted a strong fruitiness.  One such aroma had the quality of a raison/prune tone to it.  Some caramel as well as a wort (beer before it ferments) aroma wafted through the beer.

The Taste: The sourness that I noted in the aroma came through as an acidic sharpness in the mouth. There was nothing overbearing in that quality, but it was certainly distinct.  This beer was indelibly fruity in approach while the alcohol remained very restrained.  The caramel and wort tones also made a palate appearance, which reminded me that I was drinking an English Ale.  Stingo also slightly reminded me of drinking grape juice, which was especially reinforced by the residual sweetness.  Samuel Smith’s offering ended in a somewhat dry manner.  I found that as I let it warm, a bit of the oak really started making its way into the brew.  Maybe it’s worth drinking at 65/70 degrees.

Overall, I think this is a good beer, but I wouldn’t pay $12.99 for it again (taxes are the problem).  In fact, I might purchase three bottles of Olde Suffolk instead.  Still, never pass up trying something like this for yourself.

Mike’s Rating:

Overall Satisfaction: ★★★¾☆ 

Among other English Ales: ★★★¾☆ 

Older Viscosity- I went and saved the beast for last.  This puppy weighs in at 12% ABV and costs almost the same as Yorshire Stingo.  This product is one by Port Brewing but is made at their Lost Abbey facility, as indicated by the cork cap.  I’m glad I was able to find this (at Whole Foods) because I’ve tried the Old Viscosity and enjoyed it.  Now it was time to drink the big version (as though the other was small).

The Pour: This beer is black.  Blacker than night.  What else could a beer that is compared with old car oil be?  There wasn’t a ton of head on this one, but I’m okay with that.

The Nose:  Bourbon, bourbon, bourbon.  I could tell this was going to be a hot brew when I smelled the vanilla, caramel, and alcohol on the nose.  The peppery oak was also a dominate trait on the olfactory side of this brew.

The Taste: I love a bourbon aged beer that has a ton of bourbon on it.  For that reason I loved it.  And for that same reason, you might not.  The bourbon can, ostensibly, be a little too hot for many people.  Hot alcohol, vanilla, molasses, caramel and biscuit qualities were all present in this brew.  I get the impression that biscuit tones are the only ones that were distinctly derived from the malt.  I’m sure the caramel could be viewed the same way.  However, the toasted and smoky qualities also reminded me that the bourbon was king in this one.  The swirl of flavor ended in a pretty dry and tasty fashion.

Overall, I think this is one of the better barrel aged beers that I’ve had.  I’m still a fan of Goose Island’s offering, but I would certainly not turn this down as a viable alternative.  If you like a bourbon beer, try this
Older Viscosity.

Mike’s Rating:

Overall Satisfaction: ★★★★¼ 

Among other Bourbon Stouts: ★★★★½ 

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The Lowlander specializes in Belgian Ales.  Many of the better/more unique beers that I tasted in London were at this location.  I drank some sours, lambics, and some triples.  Unlike the lower alcohol beers that dotted the landscape, the Lowlander had some fairly big beers.  Of course, you are going to pay for them. This is not only due to the fact that more ingredients and time went into the beers but also because many places in Europe base taxation of beers on their alcohol content.

The Museum Pub: It seems to me that this was the name.  Some of the more familiar brands can be found there: Old Speckled Hen, Hobgoblin, and Old Peculiar.  These are beers that defy many of the normal bitters in the surrounding area.  Either way, it is right across the street from the National History Museum in London…you can’t miss it.  Don’t forget to buy a sausage with onions from a street vender before or after a pint or two.

Samuel Smith’s Pubs: There are several Samuel Smith’s pubs in the London area.  The nice thing about these is that you can get a Sam Smith’s Extra Stout, which is a lovely respite from the ubiquitous Guinness (otherwise you might not be able to find another stout).  There is a particular Samuel Smith’s pub location (obviously, it wasn’t a Samuel Smith’s pub then) that Charles Dickens used to visit (it is singularly odd to walk into pubs, with all their tight quarters and old architecture, that are older than the United States as a country.  I think this is one of the great charms about drinking beer in London).  This pub is called The Ye Olde Cheshire Cheese.  They also carry many of Samuel Smith’s other products, including lagers, pale ales, and ciders…but, sadly, they didn’t have the Taddy Porter.

The Rake: If you are missing the United States, find The Rake.  They specialize in carrying American craft beers.  You can find selections by Left Hand, Hebrew/Schmaltz, and plenty of Stone.  In fact, the only place I’ve had Stone’s Russian Imperial Stout on tap was at the Rake.  It’s worth checking out because of all the interesting choices and the novelty of seeing an “American” watering hole in London.

I hope this will help interested beer drinkers on their way to London.  Two points are worth reiterating: one, explore the beer in London.  Two, don’t simply explore the beer in London.  I hope to write about my experiences elsewhere in Europe before too long.

***One more good tip I can offer is to order half-pints of beer.  If you want to try as many as possible, this is a good way to do it.***

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Guest Beer Review by Andrea, wife of the Beer Scientist

Let me begin by saying that I’m nuts about nuts (clarification: I want to unequivocally declare that I am referring to food here).  Whether that’s raw, whole almonds; peanut butter; Nutella; or brown rice green tea with its nutty undertones–if it’s got that nutty quality, you can bet I’ll love it.

So it should come as no surprise that I positively enjoy Newcastle’s “One and Only” Ale, often referred to as a Nut Brown Ale (or “Dog” by imbibers closer to home). And here is why:

The Pour: Characteristic of a brown ale, Newcastle’s color definitely falls between the pale ale and porter range with its copper-red body. The active, tiny bubbles from the carbonation quickly dissipated the creamy, white head but also seemed to maintain a thin, white rim along the edge of the glass—foam that reformed every time the brew swished around. This also contributed to creating some lovely, white lacing.

The Nose: The Brown Ale was minimal on the nose, which may have been compounded by the fact that the beer was fairly cold after a few days in the fridge. About all I picked up were alcohol dryness, slight metallic qualities, and a light maltiness. Mike also helped me recognize the scents of a grapish yeast strain.

The Taste: Most memorably, Newcastle’s Brown Ale finished with a very nutty (closest to hazelnut?) aftertaste. It retained those slight metallic qualities that were present on the nose, as well as some bitterness in the middle of the taste that seemed to be emphasized by the dense carbonation.

Overall, I would describe the beer as simple and straightforward. A good California metaphor might be that drinking Newcastle’s Brown Ale is like ordering the Hamburger Combo at In-N-Out rather than the 4×4 or Animal Style burger—in other words, just the basics. Although it lacks a range of complexity, it is well-balanced with some nice sweetness and the nuttiness that I so love. I definitely recommend enjoying it just chilled so as not to miss the subtleties.

Oh, and an added bonus: if you’re a resident of the UK, Channel Islands, or Isle of Man (shout out to Mel and Christine!), you can get a sweet Newcastle schooner glass for free (well, as free as free is these days, a.k.a., with tokens from the promotional 4-packs). Details at http://www.newcastlebrownale.co.uk/.

Andrea’s Rating

Overall Satisfaction: ★★★★☆ 

Among other Brown Ales: ★★★¾☆ 

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All kidding aside, the Imperial Stout, authentically a Russian Imperial Stout, is not Russian, but was brewed to woo the imperial court of Catherine of Russia by Thales brewery.  Thales was bought out by Courage Brewery, and the beer, originally called “Imperial Russian Stout,” was renamed “Courage Russian Imperial Russian Stout.”  When Courage shut down, the Imperial Stout’s production was transferred to Sam Smith’s brewery in Tadcaster.  The beer, which in its prime boasted a 10 percent ABV, didn’t last long.  However Sam Smith’s began producing the beer again as interest in bolder brews began to revive in more recent years in the UK and abroad.

So in a sense, while the current version is only 7% ABV, one could argue that Sam Smith’s hold the title to most authentic Russian Imperial Stout by reason of lineage.  More info can be found at the Thales website.

The Pour:

Sam Smith’s Imperial Stout pours a smooth and jet black into the glass.  There is formidable head, releasing a explosion of aromas.  After the thick tan head dissipated, a stick lacing is left around the edges of the glass.  the head did not dissolve completely around the edges of the glass and as I drank the beer, a lacing pattern covered the entire interior.  The beer looked slightly oily as the light glanced off of it.

The Aroma:

A deep roasted aroma fills the air, bready grain, sweet chocolate aromas, toffee, and (unlike other reviews I’ve read) I picked up an a strong vanilla flavor.  In fact, it was so pronounced, I pictured the brewer pouring a little vanilla extract into the boil kettle.  Comprehensively, the aromas combine to produce a chocolate candy aroma.  I must pause to point out:  Most pale lager session drinkers would be freaked out by a dark black beer, expecting a bitter cold black coffee experience.  If only they knew what pleasant flavors lurked below the surface!

The Taste:

First off, the beer flows in to the mouth with utmost ease.  It is an exceptionally smooth experience from lips to esophagus.  The flavor is so similar to those present in the aroma, which is not always the case for me.  The vanilla flavor is so upfront, it is unmistakable.  Sweet, sweet malts never overpower the senses to be interpreted as sickening sweet, as the most subtle hops balance the beer.   Dark roasted malts dominate all others.  Fruit flavors were not very apparent in my opinion, besides a slight dried fig flavor.

Overall Thoughts:

This is a great, go to beer.  To be honest, I prefer some American incarnations a bit more (i.e. Old Rasputin, Dark Lord) as I think they offer more complexity.

Nate’s Rating

Overall Satisfaction: ★★★½☆ 

Among other Imperial Stouts: ★★★☆☆ 

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In this case, I found that the flavor of the beer was quite different, yet the DNA of the beer was was powerfully apparent.

The Pour:

The pour was identical to the Calvados version.  The beer looked exactly the same except, it appeared that the Sherry version was lightly more red in appearance.  I cannot verify this, though, as I drank these two beers on separate occasions.

The Aroma:

Here is where these brother brews begin to mark their territory.  While one can tell they are quite related (mollasses, toffee/caramel, raisin, nutty aromas) there is a slightly acidic aroma.  There is an earthy aroma.  I felt that the woodiness of maturation shined through more in this case.  The sherry aroma was overshadowed by the strong sugary malt, but at the same time the vinous white grape aroma was intriguing.

The Taste:

Absolutely delicious!  Again, the entire DNA present in the entire family of J.W. Lees Harvest ale reminds you that you are indeed drinking something familiar, but the Sherry aged version manifests different qualities.  The nutty flavor is not coconut reminiscent, but reminds one of walnut.  The nuttiness is a bit bitter.  At the same time, I found this beer to be a bit less sweet in character, and the sweetness had less liquor qualities and more fruity qualities.  There were tastes of dates, grapes, and even a remote apricot flavor.  Like the rest of the family, it tasted like a dessert–just not a macaroon.  If I were to compare it to a dessert, I would choose pecan pie.

Overall Thoughts:

Deliciously sweet;  a must have try beer!  I must say, while I cannot adequately put my finger on it, enjoyed the Calvados version better.

Overall Satisfaction: ★★★★¾ 

Among other Vintage Ales: ★★★★¾ 

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So the reason for posting this review and the subsequent love sonnet, is because I felt these beers must be tasted by you, simply because they are exceptional…

The first of these two beers to review is J.W. Lees’ Harvest Ale Matured In Calvados Casks. You may remember a future article in which Mike review the 1999 Harvest Ale. This beer is of the same recipe, only it was brewed in 2007, and was aged in Casks that were once used to age Calvados.

Calvados is a unique French Brandy that is made form apples.  Don’t feel bad if you have not heard of Caovados, as only 200,000 bottles are sold in the United States each year.  Calvados is said to taste of apples, cinnamon, and vanilla, amongst other spiced flavors.  Inevitably, as per the intent of the brewer, a beer aged in a cask used by another liquor/alcohol picks up residual flavor.

Before opening up a bottle of this beer or others in the series (port, whiskey, or sherry cask matured), one must prepared themselves…they are not about to drink a session beer; that is, block out an hour of time for this beer.  Do not expect it to quench your thirst or wash down your meal.  It a sipping beer that I would recommend as a dessert following a meal or night cap.

The Pour:

I’ll be honest:  Usually I neglect the ‘pour’ portion of a beer review.  I mean, how different can a pour be across the IPA spectrum?  But this beer is notable.  It does not pour like your stereotypical “beer.”  There is prctivcaly no head, little to no carbonation, and looks to be of the same consistency as a liquor, maybe a Disarno or Franjelico.  There were considerable amounts of remnants of the brewing process in the bottom of the glass, even after allowing this beer to sit motionless for 48 hours prior to drinking.

The Aroma:

Holy nuts!  The powerful malt aroma smell aroma is chock full of nutty scents.  The Clavodos aroma does not appear to be present in the boutique of this beer, but sweet molasses and sugary candy sweetness hit the nose.  Toasted malts are abundantly present.  There all sorts of spiced notes.  Not “spiced” like a Belgian or Heffeweizen, but spiced like the smell of a Rhubarb Pie.  Wonderfully complex!

The Taste:

This is wonderful.  I mean, I could drink this every night, were it not $7.99 per 12 ounce bottle!  The sweet nut flavor is actually does taste a bit like a nutty liquor such as Franjelico, but there is a very unique nuance to this beer.  Coconut.  Sip after sip, I tested my taste buds but could not shake a powerful coconut flavor.  The calvados comes off very balanced in the flavor.  I would say that while there extremely minimal traces of apple, the characteristics come through as cinnamon, spice, and vanilla.  The toasted nature of the malt makes combines with all of these flavors to result in the illusion that you are drinking a dessert, like a macaroon:  except this dessert has an ABV of 11.5%  that warms the body and eases the mind.

Nate’s Rating:

Overall Satisfaction: ★★★★★ 

Among other Vintage Ales: ★★★★★ 

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