|Highest Rated||XXX XPL (76 / 100)
||Average score||62 / 100 (Decent)|
|Lowest Rated||Buggy Brown (51 / 100)
On tap at the Welcome Hotel's Queensland State of Brews takeover during Sydney Beer Week 2017.
Pours a deep espresso colour. Somewhat cloudy. Head is pale beige, with lovely sheets of lacing left behind. Just a thin film retaining though. Looks pretty decent.
Smells a little diacetylly maybe. Caramel toffee with a hint of butterscotch; some roasty malts and a hint of marshmallow. Sweet; ultimately pleasant.
Taste is a bit bland. Has some decent dark roasty notes, giving some simple chocolate and bitterness, but then the diacetyl comes through late-mid, giving an unpleasant tannic character with some one-note dark sweetness that lingers on the back. Really not a particularly well-made brown ale, seems fairly straightforward in principle and a bit sweet and off in execution, sadly.
Decent body; feels a bit thin and dry on the back, slightly astringent.
Yeah, a bit flawed with the diacetyl kind of marring some decent brown ale notes, that aren't that spectacular anyway but quite by the numbers.
59 / 100
On tap at the Welcome Hotel during their Queensland State of Brews takeover.
Pours a shiny gold colour; steady bead with some nice dense foam on top; decent lacing. Looks alright, yeah.
Smells passionfruity, mainly. Tangy, somewhat sweet, maybe a hint of rye spice at the back. Simple; decent but uninspiring.
Taste is alright; a little bit dry throughout. Has a nice passionfruit tang midway that then develops some zestier lime on the back, and that lingers nicely. Malt is fairly light on, and doesn't have a big rye character although its a bit spicier and even roastier than the colour would otherwise suggest. Ultimately quite simple and one note; feels like it could even be a SMASH except that only using rye would be a bit silly. It just has that one-note on both the grain and hop front.
Light, so the carbonation sizzles through a bit. Yeah what I expected but it's not a great texture, a bit harsh.
Wouldn't mind seeing this same beer just amped up a bit to embrace the complexity that rye can offer; ultimately seems a bit simple and monotonous. Decent drinking though.
76 / 100
On tap at the Welcome Hotel during their Queensland State of Brews event for Sydney Beer Week 2017.
Pours a nice gold colour, steady but slow trickle of bead feeding a foamy white head that's dissipated to a cloud. Nice lacing, sticks around well. Looks pretty decent.
Smells nice. Stonefruit flesh, juicy and pleasant with mango and a hint of passionfruit and orange. Light caramel malt touches at the edge. Pretty appealing.
Taste is good too. Light caramelised grain notes upfront that develops some hoppy character midway; peach and apricot with a slight rindy bitterness, somewhat resinous as well. Cleans up on the finish, but lingers with a slight lemon pith bitterness and a mild yeasty note that's nice and dry. Yeah drinks clean, with just the right amount of bitterness.
Not as thin as I expected; really a good texture to it and the carbonation is well padded so it doesn't dominate. Still, fluid and smooth for the style.
Far too few beers like this out there; plenty of flavour but ultimately clean and very quaffable. Almost too quaffable.