Rich malt-grained coffee roast inundates minimal-headed mahogany porter. Relaxing burgundy luster dabs coffee bean finish. Magically, there’s plenty of mocha creaminess sans expectant hop bitterness.
All posts by John Fortunato
WHITBREAD TRADITIONAL PALE ALE
Established in 1742, Samuel Whitbread’s captivating bitter features malted barley sweetness, moderate hop bittering, and sharp grained backbone. Not far removed from a light brown ale, this ‘traditional pale ale’ now gets bottled by Boston Beer Company in Cincinnati for American consumption. Expert guzzlers may notice loss of character or lower flavor profile if familiar with original version. Sourdough informs dry Scotch-malted cocoa-fig-pecan cluster and minor grape tease, but phenol hops coarsen dirty-watered astringency, abating further investigation. Better to imbibe Bass Pale Ale instead.
WHITBREAD PALE ALE
Original British version differs slightly from Sam Adams’ copycat Traditional Pale Ale by way of drier barley flow, better sourdough yeast penetration, minor wood seepage, and deeper amber hue. Bitter mocha presence absorbs sweet Scotch ravine, banana-bruised orange-fig slip, lucid clove-nutmeg dip, and piquant pecan-praline-cocoa nip by light-watered finish too metallic for serious consumption. Nascent sorghum astringency and mucky honeyed butterscotch souring intrude upon scruffy spiced-hop coarseness.
(WHITBREAD) MACKESON TRIPLE XXX STOUT
Exceptional jet black-hued milk stout with frothy russet head, unassuming ash aroma, and nose-tingling fizz pours like mud. Blood-thickened maple sap sweetness, chocolate malt creaminess, and sherry-soaked Merlot Noir periphery provide sugary resolve. Heavily lactic burnt caramel sprawl and sour buttermilk skulk fill out dry powdery mocha finish, fading a tad too quick for highly exalted ‘triple’ status. Drink slowly to appreciate its splendor. Now brewed in Cincinnati and sold at bargain basement price.
WEYERBACHER XIII
Thick and creamy tawny-headed brown body celebrates respected brewers’ 13th anniversary with mind-blowing Belgian-inspired ’08 Imperial Stout. Given a whopping 13.6% alcohol thrust, its sticky licorice forcefulness overrides the overripe raisin-prune quirk, cedar-smoked mocha malt lurk and molasses-sapped honeynut murk to a belated dark-spiced perk. Brown chocolate, cocoa and root beer illusions advance.
WEYERBACHER WINTER ALE
WEYERBACHER SLAM DUNKEL DOUBLE DUNKELWEIZEN ALE
Creamy ruddy amber full body retains overripe banana-clove sweetness, cinnamon-toasted apple jacking, and brown sugared cocoa buttering to warm barleywine finish. Prune-plum-fig sourness, cider-y green grape pucker, and dry bourbon boozing nestle tertiary red cherry, sugared date, and butterscotch notes.
WEYERBACHER SIMCOE DOUBLE I.P.A.
WEYERBACHER RASPBERRY IMPERIAL STOUT
Burnished maroon-hued rocky-headed stout places tart raspberry puree insistence atop deepened dry mocha-prune bitterness ’til prevalent coffee bean bitterness overtakes creamy chocolate cake finish. Dried-fruited fig, raisin and black cherry recess secures tertiary tobacco chew, powdered cocoa and Bakers chocolate wisps.
WEYERBACHER QUAD ALE
Engagingly full-bodied Abbey-styled quadrupel ale with deep prune turbidity maintains aromatic whiskey-dipped chocolate liqueur wreath, hazelnut-sugared frangelico rum saucing, cotton-candied cognac quip and sweetly soured raisin-prune-plum variance. Musty fungi earthiness underscores ripe dried fruiting. Undeniably rich, robust, and alcohol-fueled (12.2%), settling into mocha-malted barleywine sanctuary.
WEYERBACHER PROPHESY
Abstruse oak-aged Belgian-styled tripel opens like a vinous Chardonnay, sprinkling green-skinned white-wined esters atop white-peppered bittering and tart apple sourness. Cotton-candied cherry-melon-banana flange picks up raw-honeyed whiskey-soured prominence. At finish, zesty lemon pucker, vanilla puree tease, and wispy bourbon nip fight for space.