Coton - The Bruery
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Ratings: 326 | Reviews: 159 | Display Reviews Only:
Reviews by FickleBeast:
3.78/5 rDev -4.5%
look: 3.5 | smell: 4 | taste: 4 | feel: 3 | overall: 3.5
On tap at churchkey in DC. Reviewed on my Droid.
Arrives in a 10 oz snifter with a hint of a ring of foam. Near pitch black. Arom/a is fruity with oak aroma evident. Also smells slightly funky.
First sip I detect a brett like flavor followed by a hot alcohol burn. Second sip confirms the brett funkiness. The bourbon flavors are subdued, masked by the alcohol burn.
A very interesting beer... drinkability suffers due to the very high ABV, the burn just seems to mask the complexity. I'm glad to have tried this, but won't seek out again
Serving type: on-tap
06-03-2010 23:04:46 | More by FickleBeast
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.