Whoa, this is my longest bloggless streak since starting beertotry over two years ago. Stuff has been really busy lately. Weekends are filled with festivals, while the weekdays are revolving around learning the whole new side of brewing (I got promoted into managing the D.milk cellar and sour beer program) and studying this ancient, and now revived form of brewing. Count that alongside running 80 miles a week and formulating kombucha to be released at the pub in a couple weeks....my schedules been booked.
Nevertheless I made an effort to get something down to relieve some guilt. Thanks to the Misewiczs' for picking up a craft pack of this a couple weekends ago while I was visiting plainfield.
Aroma: Rich bread malt undertones complement a mild toast complexity. Some nuttiness can be found, but predominantly revolves around an up-front malt base scent. However, as the beer becomes warm, more of a cardboard scent emerges, an obvious sign of oxidation.
Taste: Like the aroma, this beer permeates malt. Bready and biscuit with brief notes of toasted caramel near the end of the palate. Rich malt and grain base flavors consume the majority of the beer. Towards the end some roasted nuts and brown sugar can be noted followed by an unmistakable characteristic reminiscent of chocolate! The aftertaste leaves grain tannins on the tongue.
Mouthfeel: Medium bodied and smooth. The carbonation is held back, with fine micro-bubbles to provide a soft texture as it rolls over the tongue. The finish is left dry, encouraging a nice refreshing crispness to quench the palate.
Overall Impression: Heavy on the malt, but with a body to provide a rather drinkable malt-forward beer. I'd encourage first time tasters and even the advanced to drink this rather cold to avoid the tell tale oxidation in the scent, of which can be seriously off-putting to some.