Coton - The Bruery
Displayed for educational use only; do not reuse.
Ratings: 329 | Reviews: 159 | Display Reviews Only:
Reviews by NorCalYeti:
3.93/5 rDev -0.8%
look: 3.5 | smell: 3.5 | taste: 4 | feel: 4.5 | overall: 4
big beer. poured cloudy (unfiltered). frothy, white, irridescent, broken bubbly thin head. good amount of lace. at first impression, everything about the beer reminded me of vintage bigfoot. pumpkin and allspice in the nose and taste. i'm not picking up a lot of barrel aged influence on the beer, sadly. beer is alcoholic and has a warming feel when consumed. really interesting astringent quality on the upper gums in the mouth. beer really opens up and expands in the mouth as you spend more time with it. roasted meat aromas and flavors, a sugary component to the taste prevails, waxy feel at the top of the palate. prickly feel at the front of the tongue. tart citrus fruit and cigar smoke. interesting beer. for $35.99, i'd save my money for something else but glad i had a chance to try it.
Serving type: bottle
09-30-2012 02:29:30 | More by NorCalYeti
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 329 ratings.