Purs a ruddy burnished murky reddish-brown chestnutty colour... with a Scotch Fillet highlight, or something like that. Brief airy head. Light lace. Big resin, spice and citrus american hop aroma... yankee doodle dandee!! a little caramel malt and grainy character lift the hops rather than compete. Slender in the mouth, with smooth citrus and caramel double helix through the middle, a little late alcohol and then a really interesting jizz-free minty tart finish. Unusual and, like all of Mike's beers I've tried so far, bloody good (and big).
I suppose you could ask for longer conditioning or some filtering/fining to clear it all up but who cares - this tastes great as is!
Filtering? I like to call it polishing!! I had a intresting chat with another online realbeerer who reacon and I think I concur with him that 1056 allmost needs a Largering stage to it conditioning to clear it. But if you reuse the yeast a couple times its mint flocs alot better and is still as clean as a new whistle!!
Well f**k me... that felt like a big beer.... Poured brown with head bigger than Ron Jeremy... lasted nearly all night.
Smells of a little fruitiness and a little pine. Nice carbonation (coming from the pansy lager brewer), an excellent alcohol warmth. Bitterness was a little less than a single malt whiskey, but still very nice.
It has a big scrotum, but no semen... not that I know what semen tastes like...
What do you mean larger... alcoholic larger, or fat larger? :) (Sorry couldn't help it, I know you mean lager!!)
Yes I liked it as it reminded me of a whiskey. Good warming sensation, and a little bit of a bite, which I may have been a little naive about and should have realised coming from you and your 10 abuses commandments of malt and hops use.... :)
I'd think about it for a winter warmer, and Dale's PKB clone with a couple more points!