This isn’t the first time these iconic Virginia based brands have teamed up to create an Elixir fit to fuel intergalactic conquest. Fruity and proud, Smash will smash your thirst!” Fortunately, Devils Backbone has colluded with the Booze Masters at the GWARbar to create the GWAR Smash - an intensely refreshing and consummately crushable beverage that is as at home at a frigid Arctic beach party as it is at the bar of the most debaucherous old beachcomber. This is a tolerable, but not necessarily pleasant way to get buzzed by a nine plus percent ABV.GWAR band member BälSäc says, “On my travels across the globe, my heart often pines for my adopted sub-tropical island home of Antarctica. However, if this would be consumed simultaneously with something like The Alchemist's Crusher, which basically has the same ABV and doesn't shortchange the barley malt to include more wheat, this rating would drop precipitously. Even with some wheat included, the body is at least mediocre, a compliment for many wheat infused beers. Yes, it does have some transitional properties and that gives it a reasonable taste experience. This emphasis on the alcohol isn't all negative, as it is an Imperial or Tripel IPA and that is the defining measure. Then, at the finish, it's like the alcohol switches sides and with its burn, augments the bitterness of the hops. A significant amount of the sweetness comes from the alcohol and grain mixture. There's only a hint of a malty backbone to compete with the hops and alcohol burn. The hops are fairly bitter and in a piney sort of way. The mouthfeel isn't as effervescent as all those bubbles had indicated. Hops, yeast and alcohol can be detected by the nose, but the overall is somewhat vague, perhaps piney. As the foam receded, it left almost no lacing. The beer is almost translucent and many bubbles just keep appearing. The head is nearly stark white, in contrast to the light and bright copper-amber color of the brew. Often, wheat in the wort can provoke such a result. Perhaps it's because the cans were at room temperature, or maybe it's because of an abundance of carbonation, but a gentle pour still produced billowing white foam on top of the liquid. The attempt at fitting two twelve ounce cans' contents into a clear glass liter mug had to be paused. Overall pretty nice, diacetyl is OK is moderate levels, nice alcohol levels and yeast additions, quite nice on that side, I would love to see this barrel aged in like a wine barrel or something Feb 21, 2023 Mouth is med bod, a little creamy and buttery, med to a bit higher frothy carb Taste brings more sweet malts up front, sweet golden biscuity malt, again buttered biscuits with a little buttery popcorn diacetyl, a little toasted bread dough and biscuity, with a hint of sweet candy, and a nice sugar cookie, into the fruity esters, candied citrus and apple/pear pome fruit, a bit of banana again as well, then more vanilla orange, vanilla spice, with some phenol general floral spices, a bit of bitterness, light perfumey alcohol, mild sticky sweet finish with more lingering mild spicy hop Nose big sweet candy malts, biscuity, a bit of toffee, buttered crusty biscuits and bread, golden sweet malt, a little buttery diacetyl, fair amount of vanilla almost as if barrel aged, orange vanilla spice, general fruity esters especially the citrus side, candied orange, little tree fruit, banana, light peppery phenol spices Pours a frothy semi creamy 1/2 finger frothy head with good retention, some messy lacing, mostly clear slight chill hazed orange-gold color
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