Pours clear and slightly opaque. Half of glass of light brown, thickly packed foam coats the beer. Retention is really good, seemingly condensing from the bottom up. Sticky lacing throughout.
Aroma comes out as it warms up a bit in spite of being left out for 30 minutes before opening. Roasted malt is hidden behind a sweet and floral front. Roasted malt draws you into the beer giving it a very nice characteristic. Spice? We ain't got no stinken' spices.
Taste starts sweet with a floral, almost light fruitiness to the middle. Finishes bitter with it linger along with counterparts in roasted malt,
Medium bodied with about an average amount of carbonation turned up a half notch. Syrupy might be too much.
Interesting beer for the season in that there seems to be no spices at all. Maybe some pepper in the finish but is that because of the type of hop used? Not much of a seasonal winter beers. In spite of this of this not being spicey, there is something to it that doesn't allow me to warm up to it. I would have another but I would really try to hard to find something else first. Enjoy!
"Well ya see, Norm, it's like this... A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers." - Cliff Clavin, of Cheers