Chestnut-hued ale matches sedate sour nuttiness to burnt coffee template, but astringent acidity knocks back caramel-cocoa influence and tamped-down hop sop. Brewery defunct: 2006.
Chestnut-hued ale matches sedate sour nuttiness to burnt coffee template, but astringent acidity knocks back caramel-cocoa influence and tamped-down hop sop. Brewery defunct: 2006.