Coton - The Bruery
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Ratings: 326 | Reviews: 159 | Display Reviews Only:
Reviews by Bendurgin:
3.38/5 rDev -14.6%
look: 4 | smell: 3 | taste: 3.5 | feel: 3 | overall: 3.5
Poured into a tulip. This one pours very dark brown with about a finger of creamy looking light tan head.
This one smells kind of leathery; almost kind of salty. A little bit medicinal which I feel is somewhat common for old ales, but it is my least favorite aroma. A little bit fruity though with some cocoa in the background. The fruity and rich with some notes of toffee and hints of chocolate. The taste also has a bit of nuttiness to it.
The body is full and the carbonation is soft. This one is a bit warm on the tongue and burning going down. Overall this is tasty. Seems like it could still mellow out a bit though.
Serving type: bottle
08-18-2011 01:43:28 | More by Bendurgin
More User Reviews:
4.58/5 rDev +15.7%
look: 4 | smell: 5 | taste: 4.5 | feel: 4.5 | overall: 4.5
5oz draft pour in a snifter. 14.5% ABV.
Appearance: Chestnut brown, slightly cloudy, with a light cap of beige foam (4/5).
Aroma: Sweet bourbon, vanilla, jammy Port wine, brown sugar, molasses, a little black pepper, and a hint of oak (5/5).
Taste: I have never tasted any beer that more closely resembles a Port than this. Very interesting. This flavor is then laced with sweet sugars and dark pitted fruits (primarily cherry) (4.5/5).
Mouthfeel: Full body with low carbonation. Beautiful warmth from the alcohol (4.5/5)
Overall: This was The Bruery’s second anniversary ale, which I guess makes it a little over three years old at this point. I had it at their Taproom, and appreciate how lovingly they have seen it into maturity. It’s an incredible example of what the “big” end of this style can be, with a very distinct and mature flavor and aroma. It’s also an exciting example of the “Solera” method, where the same beer is created year-after-year and previous vintages are blended into it for layers of depth and complexity. I guess for this version only Papier (1st anniversary) is in the mix, but it’s nice to know that some of what I’m drinking will be around for a long time. From my understanding, similar techniques were used in historical Old Ale making. I could drink it all day if it wouldn’t make me dead (4.5/5).
Serving type: on-tap
04-19-2014 04:37:25 | More by mhaugo
Coton from The Bruery
89 out of 100 based on 326 ratings.