Nose: espresso beans, crema, bakers chocolate, pure black cacao. Hops skirt along the edges as a general bitterness with a touch of pine. The burnt and the bitter complement each other lovely. Tobacco leaf and woods, burnt sticks and twigs mingle. Background essence of charcoal and cooled embers. Green leaf. Chestnuts both whole and unroasted.
Palate: clean and creamy. Tingles along sides of mouth from first quaff to last. Leathers. Dense fudgy finish, brownies. Dark fruits, tar and char, leather tart tannic tingle. Meaty, dense, and chewy. Black cake. Plum in the middle flits in and out. Fudge and chocolates underneath also. Deliciously intriguing. Port wood notes. Earthen – old and musty – black forests of Germany. Amazing. Sensuous and of the olden times. Lingers long on top of the tongue.
Final Thoughts: it’s been a while since I tasted some Weyerbacher and maybe it’s time I went back to Pennsylvania to revisit some classics and some new world treats. Delicious!
(an original written work by Kristyn Lier. plagiarism is not tolerated)