“Woolshed Brewery and Almondco are celebrating Almondco’s 75th year, with this one off specialty brew just for thr occasion. Almondco roast crushed almonds, brewed with organic cacao nibs, chocolate malt and lactose, for a creamy, roast choc nut beer experience!”
Glassware: English Pint.
Appearance: Kind of a deep garnet with light mahogany hues…not dark enough for a Porter. A finger of lightly tanned foam falls away and forms a halo. Nice wavy lace as it ebbs.
Aroma: Beautiful fusion of toasted almonds flowing through the somewhat lighter than expected Porter characteristics. We’re detecting a gentle roast, milky coffee and chocolate, caramel, mixed nuts and honey/maple. Slightly underwhelming.. it could actually pass as an Amber Ale.
Flavour: A bit of a watered down mess. The front palate hardly offers anything of note until it hits the nutty and sweet caramels early in the mid. Only then does it open up, albeit, conservatively. Dry nutty roast, milk chocolate, earthy hops and cocoa does linger nicely on the back palate.
Mouthfeel: Too thin and slippery for the style. We’d be happy to overlook but it’s hard to ignore here. Low-ish Co2. 5% ABV is too tame.
Overall: Very pedestrian stuff from a highly regarded brewery in our opinion. It’s just lacking everything you’d expect from an adjunct flavoured Porter. Yeah the nutty-ness is there but there’s no depth or structure behind it.
“Off The Wagon Wheel pays homage to the beloved chocolatey/ marshmallowy after-school snack that most Aussie kids were raised on. The iconic flavours of the Wagon Wheel are recreated with chocolate malt, vanilla beans, coconut flakes and fresh raspberry puree.”
Appearance: Dark mahogany with a finger of fizzy tan head assembling on top. It quickly recedes but still manages a lovely cascading lace down the glass.
Aroma: Wow the resemblance to an actual Wagon Wheel is pretty spot on. Lots of milk chocolate, raspberry puree, creamy vanilla, coconut, cereal grains, profiteroles, biscuity malt and even a cheeky hint of creaming soda. Oh man we could literally take this aroma in all day. Superb.
Flavour: Juuuust lacks a bit of intensity. All of the delicious Wagon Wheel flavours are here though; raspberry puree, milk chocolate, creamy vanilla, coconut and biscuity malts. It is a bit of a one trick pony though and this can sometimes be the downside with these novelty beers…if there’s no back up flavours it can be a little one dimensional.
Mouthfeel: A little thin and at times watery. There’s a vibrant Co2 which gives it a much needed lift though. Mild-medium body. 5.8% ABV neither here nor there.
Overall: It started really strong but gradually the faults started to show up. As we said it’s a bit one dimensional which is a shame. We still rate Bright as a really good Aussie brewery though.
“The cold winter nights have arrived and so has our new Rare Breed Barrel Aged Blended Porter! Aged in rum barrels, this porter is rich and full-bodied, with deep malt aromas, and delicious chocolate and rum flavours.”
Appearance: Black with very faint deep ruby red breaking through at the foot of the glass. It forms a big three finger head which holds up. Excellent lacing as it ebbs.
Aroma: To be honest we weren’t quite sure what to expect but expect a nose full of slightly sweet and spicy rum, dark fruits i.e raisin/dates/cherry, chocolate, subtle oak, cola, hints of vanilla and lightly burnt caramel and toffee. Nicely poised yet with good depth and complexity.
Flavour: Interesting. It’s a real tussle between the traditional Porter notes and the rum barrels. The upside to this is the superb balance they’ve struck. Beautifully fused flavours of chocolate, coffee, spiced rum, caramel, oak, vanilla and dark fruits with a nice toasty finish.
Mouthfeel: The only thing letting it down is the slightly lean texture. Although they’ve hidden the 9% ABV well. Plus the Co2 is spot on.
Overall: It’s strongest attribute is the dangerous drinkability…it’s so smooth and palatable for its size. The weakness is the thin-ish texture and lack of oomph. Jeez we’re hard to please!
“Our Oak & Whisky Porter has been cellared 2 and a half years to deliver a smooth velvety porter rich in chocolate and caramel notes. Fermented on fresh french oak and a touch of whiskey to promote subtle flavours and aromas of vanilla.”
Appearance: Black with some faint light cutting through around the edges. Massive four finger head which takes an age to recede. Tonnes of lace as it ebbs.
Aroma: We can smell the whiskey as it sits idle on the table. Behind it are magnificent wafts of molasses, licorice, oak, dark chocolate, roasted malt, coffee, vanilla and slightly tart dark fruits. A hint of cocoa and earthy char also creeping in as it warms. Solid.
Flavour: Again, the whiskey component hits the taste buds first, quickly followed by chocolate, oak, licorice, coffee and molasses. A flutter of vanilla sweetness and ever so slightly tart dark fruits lead in to a nice roasty finish with lingering coffee, roasted malts and oak on the back end.
Mouthfeel: Probably a tad too thin but we’ll cop it as it is a Porter. Super smooth, oily, hides the 8% ABV pretty damn well. Mild-medium Co2.
Overall: Believe it or not this is our first crack at Dad and Dave’s. We’ve been aware of them for years but never made the commitment. Glad we did with this one…it’s respectable.
“Barrel Aged, Tahitian Vanilla, Coconut Rum Porter.”
Appearance: Black with two fingers of lightly tanned foam perched on top. Steady reduction, eventually settling to a fine film with healthy lace work on the glass.
Aroma: Straight off the bat something is off here. We can pick up the subtle wafts of vanilla, coconut and rum but they’re totally clashing with this unpleasant freshly cut pear/green apple character. It screams acetaldehyde infection. It’s a real shame coz this had real potential.
Flavour: Thankfully the green apple/pear subsides. We’re tasting the lovely vanilla and coconut, rum and dark spice with a delicate touch of dark fruit and lightly roasted malts. There is a short cameo of acetaldehyde but it finishes relatively sweet and rummy with lingering coconut and vanilla on the rear.
Mouthfeel: A tad too lean for our liking. Slippery texture but the 8.8% ABV is nicely positioned. Mild-medium body.
Overall: Not the best rum Porter we’ve had. Obviously the issues with acetaldehyde (which is our guess) doesn’t do it any favours but the glimpses of sweet vanilla, coconut and rum kinda make up for it. All up it’s pretty average though.
“This year, in a nod to our roots, Stone Beer 2020 is the first brewed with all-Australian malts, including a Red Gum-smoked malt that adds a subtle smokiness to the brew’s roasted barley, coffee and dark chocolate flavours. A delicious wood fired dark porter with a firm bitter finish, Stone Beer 2020 is best paired with campfires, fresh air and cold starry nights.”
Glassware: English Pint.
Appearance: Dark brown with some faint light penetrating around the edges. It forms a thumb of tanned foam which gradually peels off. Some broken wavy lace sticks as we imbibe.
Aroma: Wow she’s much smokier than all previous releases. It’s almost got a bit of a smoked ham hock vibe going on. Lots of support from earthy roasted malts, wood, cacao, toasted almond, baker’s chocolate, figs and tobacco. As it warms the latter turns more ashy and the base smoky-ness really develops. Every year this beer gets better and better.
Flavour: That smoky quality transfers on to the palate beautifully, bringing a delicious roast, mild espresso, dark chocolate, roasted nuts and earthy tobacco. It doesn’t budge either…the dominant roasty and smoky notes carry nicely in to the robust finish and lingers for days.
Mouthfeel: Good weight to it. Medium-full body, muscly texture. Some dryness post swallow. 6.6% ABV – well concealed.
Overall: Another cracking vintage of the Stone Beer. Loving the lifted smoky character too…at first we were a bit unsure but they managed to keep it complex yet well balanced. Diggin it.
“A dark porter-like beer from 3 fonteinen, brewed with Lambic yeast.”
Glassware: Stemmed tulip.
Appearance: Glossy black with a finger of brown head emerging on top. It holds up well and works a webbed lace down the sides of the glass.
Aroma: Here we are thinking 3F, one of the best Lambic breweries in the world, this will be sour AF…nope! It’s nice and meaty with good helpings of roasted malt, chocolate, dark fruits and toasty/woody elements. Undertones of coffee, vanilla, toasted almonds, cola lollies and a hint of farmyard funk. There’s a very minimal trace of tart acidity in this albeit very delicate. Phenomenal!
Flavour: The Lambic comes through just a little bit more. Tart fruits like cherry and blueberry, subtle lemon and vinegar are quickly encapsulated by chocolate, coffee, toast, woody oak, earthy licorice and cocoa. Nice little roasty-ness through the mid leading in to more chocolate, coffee and toast in the finish.
Mouthfeel: Quite light on. A little thin but it’s saved by the massive flavour profile. Mild-moderate body and Co2. 7%?! Where the hell have they hidden that?
Overall: Totally out of the left field for 3F, we had no idea they had a beer like this in their repertoire. Just goes to the show the expertise of the brewers. Solid drop.
“Easily described as a COFFEE beer rather than a beer with coffee. This robust porter is aged on freshly roasted, freshly ground, organic Groundwork® coffee which enhances the flavors of chocolate, roasted malt, and of course coffee, already present in the beer.”
Appearance: Black with faint dark red edges. A thumb of brown head rests on top but it quickly disappears and manages a blotchy lace trail in its wake.
Aroma: One sniff and it sends the eyeballs rolling! This one is interesting though…we find most coffee Porter’s (or Stouts for that matter) have either a sweet or bitter coffee profile. This one has a bit of both. Then there is this aggressive roast component which hands the nose big notes of burnt wood, ash, charred malt, licorice and 100% dark chocolate. That is one fierce smelling coffee Porter.
Flavour: Interesting. In the way that the coffee somehow drops off a bit but is easily replaced by the heady roast and char characters. There is still a fair amount of coffee here though – coming through from a bit of a raw bean angle if anything. It doesn’t really sway far off this line as it finishes nice and roasty with raw coffee and char on the back end.
Mouthfeel: A little bit lighter than we’d prefer but then again it is a Porter so it’s naturally going to be a bit more approachable. Low-ish Co2, well placed 6% ABV. Not bad.
Overall: Not an overly memorable coffee Porter but in saying that it’s got some real strong points…the aroma being one of them. We remember visiting this brewery and being super impressed by the sours. Shame the dark beers don’t offer the same calibre.
“So, what you’ve got here is a high gravity porter brewed with lactose. It tastes like “finding a $20 bill in your coat pocket” complemented by notes of “catching a foul ball at a baseball game,” while the finish is pure “that satisfying feeling of popping bubble wrap.” It’s good.”
Appearance: Solid black with a thumb of loosely held tan foam resting atop. Gradual reduction before it settles at the rim. Laced pretty well actually.
Aroma: We can smell it as it sits idle on the table! A good swirl arouses a plethora of rich and dark aromas like molasses, melted dark chocolate, coffee, vanilla, lactose, whisky, charred oak barrels, toasted coconut and earthy spice. The overall depth and complexity here is next level. Superb!
Flavour: Holy moly…it bursts on to the palate with incredibly rich yet smooth and dark malts, chocolate, coffee, vanilla and cocoa which rolls in to the oaky and whiskey-infused barrels. All the while that sweet and slightly sugary lactose character underlines it all. Definitely picking up hints of molasses before it wraps up with an enduring lactose sweetness.
Mouthfeel: So smooth and silky…hides the 8.5% ABV nicely. There’s a good density to it but it still feels light and accommodating.
Overall: Superior stuff really. Everything just fits together so well…the barrels, the lactose, the high ABV, even the rich molasses. It’s all so perfectly composed. Brewing at its finest.
“In May 2017, we squirrelled some of our Stone Beer into a handful of whiskey & port barrels to age…After 12 months of soaking up the woody goodness, our team have pulled the corks on the barrels and filled our signature Stone & Wood ceramic crocks as well as a few sneaky kegs to ship to a handful of lucky venues.”
Appearance: Dense black with a sturdy thumb of tan foam resting on top. It retreats to the rim and leaves a cascading lace down the glass.
Aroma: Not as vigorous as we’d hoped but still plenty of character. Lightly charred malts, mild smoky notes, chocolate, toasted nuts, cherry, tobacco, licorice, treacle and a subtle dash of vanilla sweetness to pull it all in to line. We already love the stone beer but the barrel aging has handed it more of a sweet and smoky character which is sensational!
Flavour: Much like the aroma in the sense that it doesn’t really come on with much ferocity but it still manages a swathe of flavour…mostly charred and toasty backed up by warming notes of whisky and booze. Some bitterness getting amongst it – coffee and ash – leading in to a dry and roasty finish.
Mouthfeel: Rather light on for a barrel aged porter. Co2 is lifted and it conjures up a little bitterness from somewhere. 8.8% AbV showing through at times. Bit of a mixed bag really.
Overall: Although it seemed to lack intensity at times there is more than enough here to sink our teeth in to. We’ve gotta pay homage to this awesome ceramic crock too…this is going to slot in nicely on our honours shelf.
Appearance: Lovely mahogany/deep ruby coloured body with a bubbly tan coloured 10mm head that fizzes out after 10-15seconds showing a high degree of carbonation that almost tries to form another head but it just swirls around. Interestingly, there is a faintly detected slick on the top of the brew where the head isn’t. We note that this brew was bottled only 2 days ago! This may explain the carbonation. It’s almost too carbonated.
Aroma: Full sweet caramels, almost butterscotch like, with molasses, mild chocolates and a velvety, almost lactose nose. Has a bit of liquor like heat to it.
Flavour: The toffee/butterscotch like sweetness mixes with a slightly briny finish, hence salted caramel. We get a lot of booze heat, sitting with more molasses, and a touch of vegemite like yeast. Roasted malts give it that slightly ash like character.
Mouthfeel: We thinking due to recent bottling, this brew would do wonderfully opened and left to breathe for a bit to ease of the booze.. it is 8.9% alc vol. The bitterness cuts in and leaves a nice finish on the palate, alongside a creaminess or oiliness on the lips. Has great length due to the sweetness and saltiness that matches beautifully. Carbonation dies off 2/3rds way through. Medium and full bodied given the imperial nature.
Overall: So rich and aromatic, yet sweet and velvety in the mouth. This bottle was a bit boozy but we know that it’s likely that it’s due to it being bottled literally 2 days ago. Give it a bit breathe and enjoy the desert like qualities it has.
“Deep in the rainforests of Madagascar lies one of the most coveted spices ever discovered: the decadent, aromatic, vanilla bean. In 4BEANS, a rich brew of beans and barley—a special blend of liquid aged in rye whiskey and bourbon barrels— meets Madagascar Vanilla to fuse Baltic myth and treasured spice. 4Beans has returned!”
Appearance: Dense black with a puffy two finger head which retreats to the rim. We’re seeing a tonne of lace strewn about the glass.
Aroma: Robust and hearty. Centred around the magnificent Madagascar vanilla which produces these unreal scents of creamy musk and white florals. Behind it we get cocoa, milk chocolate, coffee, woody oak, cinnamon, dried coconut and subtle peppery rye. This is divine!
Flavour: It’s amazing how complex it is yet all the flavours are so well defined. Upfront it’s all vanilla, coffee, cocoa, chocolate and woody oak with the spicy rye being introduced midway. The roasty component definitely tacking on as well. It dries up late in the piece and finishes on a sweet yet roasty number which really goes the distance.
Mouthfeel: Oily and silky smooth which is nuts considering the hefty AbV (11%). It’s surprisingly approachable which adds to its dangerous drink-ability.
Overall: The thing we love most about this is how much it resembles our beloved KBS. Obviously without the rich stout qualities and the Kentucky bourbon of course! Forget the standard 4 Beans this barrel aged version is phenomenal!
“Modus’ Good Beer Week Beer for 2019, Born To Rum is a deep dark porter, brewed with Chocolate, lactose, toasted coconuts, five types of malt and you guessed it rum. Tramps like us, baby we were born to rum.”
Glassware: English pint.
Appearance: Glossy black with two and a half fingers of puffy light brown foam perched on top. Good retention and healthy lace trails as it ebbs.
Aroma: Initially we weren’t that crash hot on it but once it comes up closer to room temp it really flourishes…lots of vanilla, coconut and lactose sweetness which have been nicely balanced by the spicy and bourbon-esque rum characters. There is a delicate roasted note here too but it’s quite subtle…it’s all about those feature ingredients.
Flavour: Certainly more robust. The traditional toasted malt notes are much more pronounced with the vanilla and coconut sweetness playing 2nd fiddle. We can still pick up hints of the spicy rum as a surprising hop bitterness kicks in to gear late in the piece. It finishes dry, roasty and slightly bitter with good length on offer.
Mouthfeel: Creamy and well rounded with a bitter drying finish. Medium body, mild-moderate co2.
Overall: To be honest we would have preferred a little less bitterness but hey we’re not going to nitpick. It’s a pretty decent offering.
“Malekula Dark is Badlands Easter Offering. A London Porter spiced with single origin Cocoa from the Vanuatuan island of Malekula & Daintree Rainforest Vanilla soaked in “Dead Mans Drop” a spiced rum from award winning Bathurst distiller Stone Pine. The porter is brewed with 7 malts and is enriched by the chocolate and spicy rum flavours – then smoothed and mellowed by the world’s strongest vanilla grown in the Australian tropics.”
Glassware: English pint.
Appearance: Cola coloured pour with a short tan head resting atop. Retention is quite good and so it works a healthy lace down the walls of the glass.
Aroma: With all of those wonderful ingredients on display we were hoping for a bit more vitality. We certainly get the cocoa…it’s absolutely divine. The vanilla is a little harder to locate but it is there. Our main gripe is the lack of spiced rum which is the ingredient we were most excited about! Picking up a subtle peaty note along with tobacco, fresh leather and beef jerky as it settles in.
Flavour: It opens with chocolate, lightly roasted malts, subtle vanilla and tobacco. A flutter of peat and ash here and there as it rounds out on a mild roast with chocolate, toasted nuts and vanilla on the rear.
Mouthfeel: A somewhat thin, metallic texture. Low AbV (4.9%) and mild-moderate body.
Overall: If this was advertised as a straight up London porter it would be superb but the feature flavours…specifically the spiced rum are muted and leave a lot to be desired. This bottle is quite old though so that could have something to do with it. Shame…could have been so much more.
“Take a walk on the Dark Side with Bounty Hunter, our Choc Coconut Porter. It’s everything you’d expect – chocolatey, coconutty, dark, rich and full bodied. This is a surprisingly easy to drink beer that hits you with coconut and chocolate aromas from the minute you take that first sniff. Balanced with our fantastic Voyager malts and enough bitterness to keep it feeling like a beer. Take a walk on the dark side..”
Glassware: English pint.
Appearance: Deep cola pour with an ultra fizzy thumb of tan foam disappearing in front of our eyes. It fizzes away to a ring which provides no lace whatsoever.
Aroma: Very alluring. Definitely getting that wonderful fusion of chocolate and coconut lifting out of the glass. Behind that we’re finding much more traditional porter qualities like rich leather, subtle beef jerky, toast, dates, glazed cherry and vanilla. An all round lovely nose.
Flavour: Picking up some cherry notes on entry followed up by the delicious coconut, chocolate and vanilla. A very mild roast forms late in the piece giving rise to a hint of coffee then eventually landing on a toasty finish with coconut on the rear.
Mouthfeel: Thin but not watery. Somewhat metallic texture with the co2 spot on for a porter. Only 5.1% AbV so staying quite true there as well.
Overall: Without a doubt it’s TRBC’s best offering so far. It’s fun yet it still sticks to a pretty traditional porter recipe. Perfect for this fence-sitting Autumn weather!
“This full bodied twist on an English classic results in a creamy roasty-toasty Australian porter. The hop bitterness range is wide but well balanced and the grains strong and reassuringly present.”
Glassware: English pint.
Appearance: Dark brown with light cola hues. It produces a wispy overlay which gradually retreats to the rim. Laced well considering the lack of head.
Aroma: Almost like a sweet coffee and caramel syrup character initially. Reminds me of the caramel latte’s I used to drink when I was 18! Quite a strong mixed berry note to it as well – somewhat artificial at times and similar to blackcurrant roll ups and grape jubes. Very unique. Almost no typical porter qualities to it though.
Flavour: We’re struggling to work out where the beer is going. It’s sweet and fruity upfront, full of dark berries and forest fruits. It hits a very delicate roasty note midway which rolls in to a dry and toasty finish with subtle bittersweet chocolate on the rear.
Mouthfeel: Kind of creamy texture. Mild-moderate body with a hint of the 30 IBU coming through in the swallow.
Overall: After trying their pale, IPA and now the porter we can see a bit of a pattern with this artificial sweetness that persistently comes through. As a whole the brewery shows promise but the beers need some tweaking.
Appearance: Pours an impenetrable dark brown with red hues, leaving a 5mm tan head comprised a small tightly packed carbonation.
Aroma: Glorious raspberry, chocolate, hazelnut, coconut, roasted caramels, coffee, and some smoke. This is dessert beer.
Flavour: Interesting. We get initial sweet milk chocolate, and sweet but not sickly raspberry fruit on the palate. Slight citric tartness from the fruit. The nuttiness of the hazelnut glides hand in hand with a combo of roasted biscuity malt and very mild booze. We having a hard time detecting the rye as there is not a lot of grainy spice. In saying that there is a vanilla presence so this technically is a ‘spice’. The lactose sugar combines also without overpowering the overall ‘sweetness’ from all the ingredients.
Mouthfeel: carbonation is mild to moderate. Alcohol volume is 6% and it sits nicely..like you have added a touch of booze to your raspberry desert tart. Length is decent and it leaves a silky sweet yet subdued tart film on your tongue. Body is only mild to moderate.
Overall: Really enjoyable porter. We love the addition of the raspberry. A tasty desert porter that you could easily consume after dinner.
“This dark mahogany ale has a great and delicious malt depth, yet is balanced with supple, energizing bitterness.”
Glassware: English pint.
Appearance: Very deep brown with a mountainous four finger head. Good retention with an absolute smattering of lace left on the glass.
Aroma: One whiff and we’re instantly reminded of our Beelzebub review last week! It has this distinct black IPA quality to it which is oh so American. Punchy pine resins, grapefruit and orange peel lift out with the roasty base of chocolate, charred malts, coffee and those slightly burned edges of a chocolate cake. There’s also a hint of dank weedy herbs in there too.
Flavour: If we didn’t know any better we’d say this was a solid black IPA. The way it hits the taste buds with a clean 50/50 ratio of hops to malts you wouldn’t think it was anything but! Sharp pine needle, pithy grapefruit and orange peel meet with slightly charred malts, dark chocolate and coffee upfront and are literally all still together when it finishes with a serious bitterness.
Mouthfeel: Dry and very bitter. Reasonably light on. Not much in the way of booze but it’s only 5% AbV so one could expect that.
Overall: We watched the 5 minute clip where John Kimmich summed up the beer. He states that he’s kept it traditional yet this is far from a traditional porter. Traditional in the sense of an American porter? Yes. English? No. That aside, it’s a bloody good black IPA oops! We mean porter 😉
“Imperial porter brewed with pecans and walnuts, aged in rum and bourbon barrels with Madagascar vanilla, then finished with cacao nibs and toasted pecans.”
Appearance: Black as midnight with a foamy head perched on top. Reduction is slow eventually settling to a ring which decorates the sides of the glass.
Aroma: Wooowwww. Magnificent display of the pecans and walnuts. The vanilla accent is introduced nicely with the somewhat sweet and sugary notes from the time spent in bourbon and rum barrels also coming through beautifully. The 13.2% AbV stings the olfactory’s but that can be excused considering its weight. Really lovely, all the aromas come together to create this overall aromatic sensation!
Flavour: Very well layered. As expected the rum and bourbon barrels present firmly, the warming alcohol is strong and the roasty/charred malts bring up the bottom end. The mid keeps firm, roasty and boozy with the nutty profile adding a subtle yet toasty and earthy quality. The finish is dry, assertive and warm with a hint of vanilla and booze offering good length.
Mouthfeel: Thick, muscly and very warming. Full bodied. The 13.2% AbV is quite intense…would benefit from some aging!
Overall: Although it does need to be laid down for a while there is still a wealth of flavour to be enjoyed now. With time that booze burn will soften and all of those delicious nutty, vanilla and chocolate flavours will open up.
“For this rendition of our signature porter, brewed with oats, we added a post-fermentation dose of chocolate. Inviting aromas of coffee milk, cacao nibs, and pudding are followed by a hazelnut heavy palate, strong notes of dark chocolate, and Pot & Kettle’s signature smooth mouthfeel. Opaque in appearance with a warm brown color.”
Glassware: English pint.
Appearance: Dark brown almost black with a thumb of loosely held foam on top. It quickly snaps back to the edges with little lace work on the glass.
Aroma: Nice and hearty, works well on this cool winters arvo. The two feature flavours present beautifully – the oatmeal with its somewhat savoury cereal grains and the chocolate that really comes through. It’s like an early 19th century winter brekky….porridge and hot chocolate! Subtle dark fruits, apricot, toasty/earthy malts and figs just coz they can!
Flavour: Displaying dark fruits initially, making way for the roasty malts, chocolate and apricot as it nears the mid. The oats are mild early on but they really start to take shape in the middle supported by carob, cocoa powder and gently roasted malts. Some biscuity/nutty malt pairs up with the chocolate to finish off.
Mouthfeel: Silky smooth, effortless and well rounded. Medium body with a nicely disguised 7.5% AbV. Dangerously drinkable!
Overall: A light yet full flavoured porter. It kind of goes through the motions starting with the oatmeal and chocolate to choc chip cookies and eventually revealing a distinct esrthy apricot as it hits took temperature. This USB our first crack at Trillium (besides the collab beers of course) and we’re very satisfied. As expected.