Lost Abbey Duck Duck Gooze B3


“In Belgian brewing there are fantastic wild ales brewed with naturally occurring yeast. These beers develop over time and are ready on their own terms. Duck Duck Gooze is our homage to these effervescent and wonderfully complex sparkling beers.

A blend of young and old barrel aged beers, this has been one of our most sought after beers year after year since it’s original release in 2009.

Alas, it is released in very small quantities only once every three years, so it’s extremely difficult to come by beyond the day we release it. It does, however, turn up on our Tasting Room’s Vintage List from time to time, so don’t despair.”

Final Rating: 4.65/5
look: 4.5 | smell: 4.5 | taste: 4.75 | feel: 4.5 | overall: 4.75

2016 B3 poured from a 750mL bottle into a Lost Abbey DDG Teku glass.

Pours a golden orange, slightly hazy body with a white head that reduces slowly, leaving spotty lacing.

Aromas are tart and lactic, with a solid amount of oak, funky yeast, citrus, grassy. Oak/wine barrel is the dominating aroma here.

On the tongue is a delicious tartness, interesting oak character, grassy, white wine, hay, barnyard, fruity yeast, super dry with a crisp funky aftertaste. Mouthfeel is light with high carbonation, very dry and crisp.

Lived up to the hype! This beer is amazing. Delicate and balanced.

Trillium Outside the Lines


Outside the Lines imperial stout brewed with coffee, vanilla beans, and cardamom


Final Rating: 4.64/5
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.75 | overall: 4.75

Poured from a 750mL bottle into a Trillium tulip glass. Thanks Steve for picking this up for me.

Pours a dark brown, nearly black body with a 2 finger brown head that reduces at a moderate rate, leaving spotty lacing in it’s path.

Aromas are delicious and inviting.. mocha, roasted coffee, vanilla, milk chocolate, some spices in the background.

Awesome on the tongue as well.. freshly ground coffee, sweet milk chocolate, roasty follow through, dark chocolate and light vanilla, finishes with bittersweet chocolate.

Mouthfeel is fantastic – one of the thicker stouts I’ve had.. heavy mouthfeel, silky rich body, low carbonation.

Overall a fantastic beer! If you’re in the market for a rich stout with a lot of flavor (and alcohol!), this is the one for you!

Tired Hands Ourison



“Ourison represents the progression and evolution of our Saison fermentation program. Ourison is Our Saison, SaisonHands, left to condition in oak and then allowed to fully express itself via a lengthy bottle conditioning period. The end result is a highly refined snappy and pungent Saison that, I feel, is one of the most simplistic and exciting iterations of Saison that we have ever produced.”

Final Rating: 4.49/5
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5

Poured from a 750mL bottle into a Tired Hands stemmed taster glass. Thanks Bsquirrelbrewer for throwing this in as an extra!!!

Pours a hazy bright yellow body with a pretty big white head that reduces pretty quickly leaving spotty lacing and a ring of retention.

Aromas are interesting. Quite honestly, when I first cracked this I thought it was skunked because I got a slight skunky aroma. Once it sits for a minute that completely goes away and leaves an excellent saison citrusy tartness, oaky aroma.

On the tongue is a delightfully balanced medly of tart citrus, grassy saison yeast, light pepper, finishes dry with a light oak and slight hoppy bite. Mouthfeel is amazing, crisp, refreshing, perfectly carbonated.

Overall a world class Saison, this is very well done.

Bullfrog Le Roar Grrrz


Le Roar Grrrz from Bullfrog Brewery out of Pennsylvania is an excellent American interpretation of the classic Belgian Gueuze. Aged in oak barrels with wild yeast and bacteria.

Final Rating: 4.54/5
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5

Poured from a 750mL bottle into a Bullfrog Le Roar Grrrz glass. Acquired in a trade with Brian. Thanks man!

Pours a hazy amber body with a two finger white head that reduces to leave a ring of foam and spotty lacing.

Aromas are thick and inviting, there’s a lot going on here. Predominately citrusy-funk, giving way to a mustyness, white grapes, oak, pepper, fruit skins.

On the tongue is a lightly tart citrus funk, musty basement, lots and lots of oak, champagne, white wine, bright fruits, finishes with a crisp, dry wine/champagne like astringency. Medium-light body, not very carbonated at all. Would have preferred a little more carbonation.

Overall a very, very solid Wild. This would definitely hold it’s own against some Belgian gueuzes. Complex, balanced.

Alesmith Hawaiian Speedway Stout


Alesmith Hawaiian Speedway Stout is an Imperial Stout brewed with Coconut, Vanilla, and Ka’u Coffee.

“We often use Speedway Stout as a jet-black canvas for homages to things we hold dear, whether it’s artisan coffee, a favorite edible or sumptuous flavor combination. The most recent variation of our celebrated imperial stout honors the culinary character of the Hawaiian Islands by combining the lush sweetness of coconut with vanilla and Ka’u coffee. Named after the region of Hawaii from which it hails, Ka’u is produced from some of the world’s rarest coffee beans. Slow-grown beneficiaries of nutrient-rich volcanic soil and idyllic climate, Ka’u offers nuances of caramel and hazelnut plus a soft floral character, all of which marry seamlessly with natural sweetness from the vanilla and coconut as well as Speedway Stout’s inherently rich, chocolaty character. Say aloha to something truly exceptional and evocative of its namesake isles.”

Final Rating: 4.08/5
look: 4 | smell: 4 | taste: 4.25 | feel: 3.75 | overall: 4

Bottled a year ago, October 2015. Poured from a 750mL bottle into a Alesmith taster glass. Acquired as an extra in a trade.

Pours a deep brown, nearly black body, opaque once in the glass. Medium sized 2 finger brown head rises and reduces moderately slowly, leaving some lacing.

Aromas are slightly muted.. I can’t imagine this bottle is past it’s prime but the adjuncts may have faded. Light coffee and chocolate, some vanilla and booze.

On the tongue is chocolate, vanilla, light coconut in there, roasted cocoa, follow through has heavy notes of roasted coffee, finish is charred, chocolate malt, burnt. Mouthfeel is slightly lacking, it’s a little thin. Medium carbonation.

Overall, Hawaiian speedway was alright, I wish I got more of the ‘Hawaiian” character, the coconut and vanilla were a little underwhelming.

Cantillon Lou Pepe Framboise

The Gueuze Lou Pepe is made with two year old lambic beers with a mellow taste, often coming from barrels in which only wine has been kept before. In July, the same kind of beer is used to make the Lou Pepe Kriek and Framboise. With these beers too, the fruits are soaked in barrels coming directly from Bordeaux.


Final Rating: 4.74/5
look: 4.5 | smell: 4.75 | taste: 4.75 | feel: 4.75 | overall: 4.75

2012 sticker date. Poured from a 750mL bottle into a Cantillon stemmed lambic glass. Allowed to warm to just under room temperature over 3 hours.

Pours a maroon body with a pretty big, 3 finger light pink, fizzy head that dissipates pretty quickly to leave no retention or lacing.

Wow.. the aromas on this baby are mesmerizing – a huge wave of fresh raspberries fills the air. So much fruit here. Light funk and oak on the aromas but fresh, bright berries dominate.

On the tongue, it starts with fresh, sour raspberry juice notes.. really delicate but pronounced. This gives way to a good amount of oak, lactic sourness, earthy light funk, finishing crisp, clean, acidic, tannic almost. Ever so slightly sweet. Mouthfeel is fantastic – medium carbonation, and medium light, easy drinking body.

I can see why the Lou Pepe series is sought after, these beers are true masterpieces. I wouldn’t say this beer is overly COMPLEX, being pretty fresh the berries dominate, but that’s exactly why it’s so great. World class.

Weyerbacher Sunday MOLE Stout


As the name suggests, this 11.3% ABV American Imperial Stout is the foundation of everyone’s favorite, Sunday Morning Stout, with a twist (and without the barrel aging)… This brew captures everything you’d expect from a traditional molé – coffee, chocolate, heat and smokiness. Foremost is coffee, which is followed by layers of chocolate courtesy of the chocolate malt, cocoa powder and cacao nibs. Finally, a subtle lingering heat and smokiness from our blend of ancho, pasilla, mulato and chipotle peppers, as well as cinnamon, which is gone by the time you’re ready for your next sip.


Final Rating: 4.52/5
look: 4.25 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5

Poured from a 32oz growler into a Sunday Morning Stout mug. Purchased by Tom this past week at the brewery who hooked me up with it. Thanks man!

Pours a deep brown body that sits opaque in the glass, very little light brown head that reduces quickly to leave no lacing and a very thin ring of foam.

Ahh.. the aromas are heavenly once it warms up a bit.. much like regular Sunday Morning Stout with lots of fresh coffee beans, light bourbon, milk chocolate, toasty malt, a bit of spice in there.

On the tongue.. this is truly a breakfast stout. Fresh coffee beans, dark roasty coffee, mocha cappuccino, some chocolate and roastyness on the follow through. Would have liked more spices for this being a “mole” stout. Maybe a tad bit of cinnamon here on the aftertaste. Medium body, would have liked it a little thicker but it’s not “watery” in any way. Low carbonation. Mouthfeel is redeemed by zero booze detected at all.

Taste and aroma are on point, a very solid coffee stout. Balanced and tasty.


Sante Adairius West Ashley


Orange, lactic, and bursting with apricot aroma, West Ashley is built for consideration and conversation. While Ashley starts as a simple Saison, careful aging in French Oak Pinot Noir barrels with apricots, our house microbes, and warm encouragement transform her into a tart, complex and delectable beer.

Final Rating: 4.59/5
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.75 | overall: 4.5

Batch 7.

Poured from a 750mL bottle into a small taster. ~5oz pour at bottle share. Review copied from notes.

Pours hazy amber body, aroma is lactic tartness, stone fruit, slight farmhouse funk. Tongue matches the nose with lots of apricot / stone fruit on the follow through – not as acidic as I thought, more balanced fruitiness with a nice pulpy aftertaste with some barrel in there as well. Medium carbonation and body.

Overall delightful, would love to try it again.

Grand Negro Voodoo Papi – Bourbon Barrel Aged



A special treat from the Voodoo Barrel Room Collection – a 12.5% imperial stout brewed with local maple syrup, organic cocoa nibs, cinnamon, Serrano chili peppers, and Madagascar vanilla beans aged in bourbon barrels.

Final Rating: 4.66/5
look: 4.25 | smell: 5 | taste: 4.75 | feel: 4 | overall: 4.5

2016 release. Poured from a 22oz bottle into a Voodoo Teku glass. Acquired in a trade with Jake1992 – thank you sir!

Pours a deep brown molasses colored body on the pour, once it’s in the glass it’s pretty pitch black with cherry highlights. Head is mocha brown, two finger with an aggressive pour, reduces pretty quickly to leave a ring of brown foam and no lacing.

Aromas.. LET’S TALK ABOUT AROMAS! This is one of the best beers I’ve ever smelled and one of the only ones I’ve give a 5/5 to in this category.. this is a straight up maple and vanilla bomb on the nose, and not artificial aunt Jemima or vanilla extract, I’m talking rich maple candy and vanilla cookies straight out of the oven. A bit of bourbon in there and chocolate as well. Wow that smells awesome.

On the tongue is a roller coaster of flavors.. upfront is sweet french vanilla and bourbon, followed by rich maple syrup, milk chocolate, and caramel. The follow through bring on the heat from the peppers which lingers for a while. The finish is roasty and charred. Mouthfeel is a bit thin, as most people have commented, but this surprisingly doesn’t take away from the beer as a whole. A moderate amount of booze on the tongue.

Overall, I was blown away by this beer! So amazingly complex and delicious, all the flavors work together. I’d love to get another one.

Cigar City Lactobacillus Cherry Grove



Final Rating: 4.1/5

Cherry Grove is an America Sour Cherry Ale that experiences there fermentations. Primary fermentation is conducted with lactobacillus, a bacteria that sours the wort. The secondary fermentation takes place when saison yeast is added. The tertiary fermentation is spurred by the addition of cherries. The acidity of this elegant ale cuts fatty foods and oily fish from the palate beautifully.
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4

Poured from a 22oz bomber into a cigar city snifter. Acquired in a trade.

Pours a lightly hazy dark amber body with cherry highlights, especially when in the sun. Head is minimal and white, reduces fairly quickly to leave no lacing or retention.

Aromas of sweet cherry, red wine, kettle fermented lacto bacteria, sweet caramel, definitely a solid malt backbone, very fruit-gose like, a little mineral in there.

Allowed to warm up to room temperature while drinking over 45 minutes. Pretty sweet upfront with black cherry, a mild acidic sourness on the follow through, caramel / butterscotch malt flavors, finishes with wheat and bubblegum, definite Belgian yeast characteristics.

Mouthfeel is a little heavier than the normal American wild, not as crisp and refreshing as some, there’s a definite malt presence here. This is more of a Flanders red in my opinion. Very similar to Rodenbach Red.

Overall quite enjoyable but I was expecting a little more. Given that this is kettle soured not traditionally soured, and that it wasn’t aged in oak, it’s good.