Subtle toasted hop bitterness and chalky barley-scotched malting barely distinguish this from Yuengling’s better, more consistent, Traditional Lager. I believe I drank this prior to Yuengling’s 2000 marketing push.
Monthly Archives: January 2009
YUENGLING BLACK & TAN
Dry-hopped black malt bitterness chafes dark-roast barley essence, but chalky mocha spunk damages tepid B & T. Problem may be it’s too drab and superficial while lacking expected dried fruiting and black chocolate creaminess for its lofty class.
YOUNG’S WINTER WARMER DARK SEASONAL ALE
Less interesting 2009 version falters early. Funky fertilizer-wafted reddish-browned winter ale lacks seasonal floral spicing and persuasive grain-malt blend. Reserved barley-roasted nuttiness dissolves into tepid caramel chocolate finish. Major disappointment from an otherwise great brewer.
YOUNG’S WINTER ALE
Brewed each year by Young’s from an ancient recipe, this distinct holiday treat from around 2004 retained rich yeast assertiveness, burnt caramel sweetness, and nutmeg seasoning. Fine malt blend offers characteristics of red and brown ales.
YOUNG’S WAGGLEDANCE HONEY ALE
Wavering honey sourness drapes dry hop bitterness and complacent chocolate sweetness of moderate body. Ascending mocha malt creaminess resonates to finish, but melts away by mushy aftertaste.
YOUNG’S S.L.A. BOTTLE CONDITIONED ENGLISH ALE
Agile moderate-bodied ‘Special London Ale’ with chameleon-like characteristics. Initial burgundy flow, roasted barley punctuation, and malt creaminess give way to black cherry fruitiness. Then, sweet yeast finish kicks in, underscored by bitter-hopped caramel nuttiness perfect for after dinner splurge.
YOUNG’S ST. GEORGE’S ENGLISH ALE
Disappointingly plain pale-bodied moderation lacks body, character, and weightiness Young’s headier ales usually have in spades. Faint hops, dismal Scotch malts, distant pecan tinge, and overwhelming carbolic acidity come up acrid.
YOUNG’S RAM ROD PALE ALE
Toasted pale malt efficiency soothes dry piney hop bitterness. Mild caramel-cocoa backdrop provides sharp Scottish Ale-like resonation for ruddy white-headed Londoner. But slack bite, barren fruitiness, and dwindling soapy finish substantially lower grain-centered resilience.
YOUNG’S OLD NICK BARLEYWINE STYLE ALE
Well-balanced chocolate sweetness and malted barley grist placed alongside easy flowing crystalline hop groove. Pungent alcohol finish retains spirited barleywine warmth and caramelized raisin-fig aspect, but fruity adjuncts could be more pronounced for better creative distinction.
YOUNG’S OATMEAL STOUT DRAUGHT
Draught-styled in a can (as opposed to bottled version). Dry chocolate coating given watery lightness for under-whelming frothy-headed mid-range stout. ‘Smooth,’ as advertised, but too mild and tinny for its superior class. Oatmeal flavor indistinguishable and mocha too distant in the mix.
YOUNG’S OATMEAL STOUT
Fluffy bronze-headed stout pours like tar, retaining odorous smoky mocha must. Dark chocolate-malted espresso resonance perfectly counters moderate oatmeal intonation. Though frothy, creamy, and dry, sparkling water texture goes against traditional style. Yet given its enduring milkshake finish, this traditional Brit is quite grandiose.
YOUNG’S DOUBLE CHOCOLATE STOUT
Bottled versions’ surfeit milk chocolate creaminess and heavy lactose resonation invite bittersweet cappuccino elegance to counter molasses-thick vanilla-butterscotch richness. Wavered black pepper spicing simmers below. In tin can, skanky mocha waft, frothy Guinness-like head, and soft watered texture beat down black chocolate essence of firm English draught-styled stout.